A dairy free adaptation of the Easter classic.
It might be a little past Easter but these little buns are truely delicious, especially for a cold winters night. They also reheat in the microwave perfectly.
Prep time: 1 hour 45 minutes
Cook time: 25 minutes or until golden brown
Yield: 12 buns
- 2 x 8g sachets dried yeast
- 1 1/4 cups almond milk, warmed
- 1/4 cup caster sugar
- 4 cups plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- 1 teaspoon salt
- 60g Nuttelex
- 1 cup sultanas
- 1 cup craisins
- 2 eggs
- 1/3 cup self-raising flour
- Apricot jam, warmed for brushing
Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift flour with the spices and salt into a large bowl. Use your fingertips to rub in the butter.
Stir in the fruit, eggs and yeast mixture.
Put the dough onto a floured surface and knead 5 mins. Place the dough into a large greased bowl. Cover it with cling wrap & leave it in a warm spot for 45 minutes.
Punch down. Knead until smooth. Shape into 12 balls, approximately the size of tennis ball.
Put into 30cm x 20cm greased baking tray. Ensure the buns are touching. Set aside for 15 minutes.
Preheat the oven to 200 celsius. Combine self-raising flour and 1/4 cup water. Pipe crosses onto the buns.
Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes. Brush buns while warm with jam.
Enjoy with some Nuttelex.
Original recipe adapted from taste.com.au