70g dairy free margarine (I used vitalite) or vegan butter.250ml soya milk (or any unsweetened plant-based one) + 20ml apple cider vinegar or lemon juice.Repeat the folding to create a compact rectangular shape Portioned out small buns and escaping fruit Trying out a different way of incorporating the fruit into the dough. ![]() Roll out the dough into a rectangle and scatter the fruit evenly on top Take a short end, fold it into a third into the middle, repeat with the other end. The first rise is just the dough, the second as an overnight one after the fruit is mixed in and the third after the buns have been shaped. If going for three then reduce the yeast to 7g to allow for the overnight rise. Finally, you can also make this with three rises or two, depending on your schedule. Maybe I just need to work on my method 2. At which point the dough starts breaking and the fruit spills out and away from the dough like runaway gems onto the countertop. It is a neater process until the point when I roll it out into a long sausage shape in order to portion out 15 buns. Next take one short end of the rectangle and repeat the folds again, so that it becomes a more compact rectangle. Method 2 is to roll out the dough into a rectangle, scatter the fruit evenly over the top and then to take hold of one of the shorter sides and fold it a third into middle, and repeat on the other side so that it looks like a long rectangle. A slightly more detailed explanation of this is in my non-vegan version of Paul Hollywood’s Hot Cross Buns. Method 1 is the put the fruit and the dough into the same bowl and mix it in. I’ve also been trying out different ways of mixing in the fruit with varying degrees of messy success. You can knead by hand but it will take longer. I like making this in the stand mixer as the tangzhong makes it a wetter dough. Some more notes on how you can vary the method. However, I reduced the amount because I think that 50g is just fine. I adapted this by adding the tangzhong knowledge I learned from last year’s sticky apple and raisin hot cross bun recipe to Paul Hollywood Hot Cross Bun recipe because mixed peel is back in the shops this year. Batch 5 – 14g of yeast Batch 4 – 7g of yeast Anyhow, that is what I did and this is what I present to you now. It is such a simple answer that you wonder why I hadn’t thought of it earlier. A few days later, I hit on an easy solution – double the yeast in the recipe. I almost hit publish on the recipe at the end of March but then my perfectionism kicked in. Perhaps it has just been my impatience to get them baked that has resulted in under proved buns. Do plant-based enriched bread recipes generally take longer to prove than non-vegan recipes? I felt like they shouldn’t as they don’t contain eggs that can slow down the rise. I left it for a week while my brain mulled over it. (You can, of course, still do this recipe in 3 rises.) The fourth time, I decided to try reducing the number of rises to two, but they ended up under-proving and cracking at the top. As amazing as they were in flavour and texture, I wanted to simplify and shorten the method. ![]() The buns were cracking a bit as if they were underproved. One for the dough, then an overnight one with the fruit added in, and a final prove once the buns were shaped. Why didn’t I stop there? They took 3 rises. Then I used the tangzhong method to create springy soft buns that would last longer and they were amazing. They were better but the texture was a bit dense. Buttermilk helps to create a soft texture normally in bread. Next, I made buttermilk, using soy milk and cider vinegar in order to create a softer, rich dough. ![]() ![]() They were alright but under-proved and missing the freshness from the apple. The first time, I substituted soy milk for milk and oil for butter and omitted the apples. They have been through five iterations of a vegan hot cross bun recipe in my quest to perfect them. Spare a thought for the family that I live with. Therefore in the last month, I have been testing out vegan hot cross buns because it’s Easter and because enriched bread should, in theory, be quite simple to adapt. I love the spring that the tangzhong brings to the bun However, the book helped to start thinking that rather than finding substitutions for things, I should try to think about what that particular ingredient brings and whether I can replicate that texture or flavour in another plant-based way. For example, flax seeds were difficult to get hold of for a while. Sometimes the ingredient can seem peculiar and unusual, depending on where you live. I’ve noticed that many vegan recipes have adapted an existing recipe purely with substitutions for ingredients, like ground flaxseed instead of an egg, or oil instead of butter. The book helped me reevaluate how I approach the free-from baking category. Recently, I felt like I have had a breakthrough with my approach to vegan baking thanks to the MsCupcakes book.
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