Lindt Hot Cross Buns

These hot cross buns are like clouds - they’re so fluffy!

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Ingredients

• 250g plant based milk

• 1 tbsp dried yeast

• 70g Nuttelex

• 50g caster sugar

• 1 tsp Orgran egg replacer mixed w/ milk 2 tbsp water

• 1 1/2 tsp cinnamon

• 1 tsp nutmeg

• 1/4 tsp ground cloves

• 1 tsp salt

• 500g bread flour (high gluten)

• 100-150g Lindt 70% smooth blend dark chocolate

For the crosses

• 40g plain flour

• Pinch of salt

• 1 tsp olive oil

• 50g water

For the glaze

• 2 tbsp water

• 2 tbsp caster sugar

Method

1. Heat the almond milk to lukewarm and sprinkle over the yeast. Leave it for a couple of minutes, until it starts to foam (if it doesn’t foam then your yeast has died and will need replacing).

2. Add the nuttelex, sugar, egg replacer, spices, salt, and flour, and mix into a dough.

3. Knead for at least 10 minutes on a lightly floured surface - really put your back into this step, this will determine how fluffy your hot cross buns turn out.

4. Knead the chocolate into the dough and then place it in an oiled bowl and cover with cling wrap. Let the dough rise for at least an hour, maybe even 2, it should have doubled in size.

5. Punch the dough back twice and then turn out on a lightly floured surface. Divide into 12 equal pieces and roll into balls.

6. Place the balls on a tray lined with baking paper, leaving some space between them.

7. Preheat oven to 220°C. Cover the tray with cling wrap and allow the dough to rise for at least another hour - don’t skip this step!

8. Meanwhile, whisk the crosses mixture together until smooth and place in a snap-lock bag. Snip a small corner off the bag and pipe on your crosses to the buns before baking. Then, place them in the hot oven and bake for 10-15 minutes.

9. Heat the sugar and water for the glaze in a small saucepan until the sugar has dissolved. Brush this straight onto the hot cross buns once you’ve removed them from the oven.