Ingredients:
For the Buns:
- 500g wholemeal flour
- 7g (1 sachet) instant yeast
- 50g coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Zest of 1 orange
- 300ml warm unsweetened almond milk (or any preferred plant-based milk)
- 60g melted coconut oil
- 1 egg
- 100g mixed dried fruit
- 50g wholemeal flour
- 3-4 tbsp water
For the Glaze:
- 2 tbsp sugar maple syrup
- 1 tbsp warm water
Instructions:
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In a large mixing bowl, combine the wholemeal flour, instant yeast, coconut sugar, ground cinnamon, nutmeg, ginger, and orange zest.
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Make a well in the centre and pour in the warm unsweetened almond milk, melted coconut oil, and beaten egg. Mix until a dough forms.
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Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
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Place the dough back into the bowl, cover with a clean tea towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
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Once risen, knead in the mixed dried fruit until evenly distributed.
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Divide the dough into 12 equal portions and shape them into balls. Place them on a lined baking tray, leaving space between each bun.
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Cover the tray with a tea towel and let the buns rise for another 30 minutes.
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Preheat the oven to 200°C (180°C fan-forced).
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In a small bowl, mix the wholemeal flour and water to form a thick paste for the crosses. Transfer the paste into a piping bag and pipe crosses onto the buns.
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Bake the buns in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
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While the buns are baking, prepare the glaze by mixing honey or maple syrup with warm water.
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Once the buns are out of the oven, brush them with the glaze while still warm.
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Allow the buns to cool slightly before serving.
- Enojy!