Dairy Free Hot Cross Buns

Easter is here, and that means as many hot cross buns and chocolate goodies as far as the eye can see. Sadly for me that means dodging all the lovely well meaning shop people trying to give the kiddies yummy treats. It's annoying being the parent of a child with a dairy allergy most of the time, but particularly difficult during Easter. So this year I have decided to bake my own hot cross buns in an effort to not let Lolo miss out on anything delicious that may be around.

By the way, this recipe works just as well with cows milk and butter if that is what you prefer.

Ingredients:
3 1/2 cups of plain flour
1 tbsp dried yeast
1 tbsp caster sugar
3/4 cup warm almond milk
1/2 cup cold almond milk
50g nuttelex margarine, melted
1 egg
200g mixed dried fruit (I add sultanas, chopped dates and apricots but you can add what you like)
1/3 cup caster sugar
2 tsp mixed spice
a pinch of salt

Flour paste
1/2 cup plain flour
4 or 5 tbls of water

Glaze
2 tbls caster sugar
a sprinkle of mixed spice(you don't have to add this but I like the way it tastes)
1/4 cup water

Method:
-Whisk the yeast, warm milk and 1tbsp of caster sugar
-Set aside for 10 mins or until the mixture goes frothy

-Whisk in the cold milk, egg and melted nuttelex
-In a separate bowl mix combine flour, dried fruit sugar, mixed spice and salt

-Make a well in the centre and add the yeast mixture
-Using a wooden spoon stir the mixture until combined then you will definitely have to use your hands to continue bringing the mixture together

-Transfer the dough to a clean and lightly floured surface and knead just as you would bread for about 10-15 minutes or until the dough becomes smooth.(I do it for 15 mins as I count it as an arm workout)
-Place dough in a lightly oiled bowl and cover with plastic wrap 










-Place aside in a warm place for 1 1/2 hours or until it has doubled in size.

-Turn dough back onto a slightly floured surface and knead for another couple of minutes
-Divide dough into 12 equal pieces and knead each piece into a ball
-Place on a greased tray approx 1cm apart
-Cover with a damp tea towel and once again place in a warm draught free place for about 30 minutes or until it has doubled in size again
-Preheat oven to 200C.
Flour paste
-In a small bowl mix flour and water until smooth, if paste is too thick for piping then add a little extra water until you are happy with the consistency


-Spoon into piping bag(or a small zip lock bag with the corner cut off)
-Pipe straight lines across and down each row to form crosses

-Bake for 10mins then reduce heat to 160C. and bake for another 20 minutes or until cooked through
Glaze
-In a small sauce pan combine water, sugar and mixed spice. Bring to the boil then simmer for a couple of minutes till the glaze thickens
-Brush glaze over hot buns then transfer to wire rack to cool
-Serve warm or at room temperature

As you can see my crosses are not perfect, but in my defence I'm not religious. It doesn't matter, what matters is that they taste great and that my little one can sit and eat her Hot Cross Bun just like any other little one around town.