450 g STRONG WHITE FLOUR

85 g PURE BUTTERY TASTE

85 g SOFT BROWN SUGAR

1 tsp SALT

1 tsp MIXED SPICE

½ tbsp FRESHLY GRATED NUTMEG

½ tsp GROUND CINNAMON

20 g FRESH YEAST

250 ml OAT MILK (AT ROOM TEMPERATURE)

1 LARGE FREE-RANGE EGG (VEGAN FRIENDLY – 4G OF ORGRAN EGG REPLACER)

115 g RAISINS

85 g SULTANAS

55 g CANDIED PEEL

FOR THE CROSSES:

100 ml WATER

100 g PLAIN FLOUR

1 MEDIUM FREE RANGE EGG (VEGAN FRIENDLY – 3G OF ORGRAN EGG REPLACER)

2 tbsp GOLDEN SYRUP TO GLAZE

Sift the flour into a large bowl, add the Pure Buttery Taste.

Rub the fat into the flour, stir in the sugar salt and spices.

Make a well in the centre. Blend the yeast with 2 tbsp of the milk in a small bowl and add to the well in the flour, together with the egg (or egg replacement) and enough of the remaining milk to form a smooth dough.

Knead the dough for 5 mins on a lightly floured work surface until it is smooth and elastic.

Gradually incorporate the raisins and sultanas and candied peel. Place the dough in a lightly oiled bowl and cover with a damp tea towel. Leave to rise for 1 hour until doubled in size.

Knock back the dough, then tip it out onto a lightly floured surface and knead for 2- 3 mins.

Cut into 12 even size pieces and shape into balls. Place onto a greased tray, spacing well apart.

Cover again with a damp tea towel and leave to prove for approximately 1 hour, until doubled in size. Preheat the oven to 200c or gas mark 6.

Mix the water and flour and egg for the crosses, pour into a piping bag and mark each bun with crosses.

Bake the buns for 20 mins until golden. Remove from oven and while they are still warm glaze with the syrup using a pastry brush.

Cool on a wire rack. Enjoy with Pure spread.

Recipe courtesy of Ursula Ferrigno.

Dairy-Free Hot Cross Buns