Food: Vegan Hot Cross Buns Using OGGS Aquafaba.
Mwah hahah, well they didn't turn out too bad! I even impressed myself with the way they rose.
You only used to see them around Easter, but they seem to be on the shelves of our supermarkets all year round now. Whether it's down to my age, I don't know, but I still see them as a tradition I have them once a year at Easter.
The bun is said to mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. Some may also include orange peel to reflect the bitterness of his time on the Cross.
Now as you know, I've worked with OGGS® previously, and when they said they were looking for people to make Hot Cross Buns using their egg alternative and vegan recipe, I thought I'd give it a go.
Serves: 8 large buns
Prep time: 2 hours (including proving)
Cook time 18-20 minutes
-150ml OGGS®Egg Alternative Aquafaba
-200ml almond milk
-50g margarine, melted
-450g strong bread flour
-7g/ 1 sachet of dried yeast
-45g caster sugar
-1 tsp cinnamon
-½ tsp mixed spice
-50g plain flour
-6 tbs warm water
-50ml OGGS® Egg Alternative Aquafaba
-3 tbs apricot jam
1. Gently whisk your OGGS® Egg Alternative Aquafaba with a whisk or fork ‘til the
aquafaba is pale and frothy. Then add the milk and melted margarine and continue
2.In a separate bowl, add all of your dry ingredients and stir with a wooden spoon so
everything is well mixed. In batches of three, add the liquid mixture, giving it a good
stir in between each addition. When all the liquid is in, you should have a lovely thick
and sticky dough.
3. Move the dough onto a lightly floured surface and knead for about 10 minutes‘
til the dough is stretchy and smooth. Pop it into a lightly oiled bowl and cover with cling
film or a damp cloth. Transfer your dough to a warm spot where it will prove for an hour. I used the conservatory on a warm day, but you can use the oven for the job, with no heat but the light turned on.
4. Once the hour is up, your dough should have doubled in size. Take it out from your
warm spot and punch out any air that might be in it. Next, spread the dough out into
a rectangle with your hands, and add the raisins into the middle leaving 2 inches around the side. Fold over the edges to the middle, gathering all the raisons into the
middle, and continue kneading for another 5 minutes.
5. Divide your dough into 8 balls, rolling them out into a smooth shape with the palm of your hands and place them onto a tray lined with baking paper. Leave them to prove
for another 20 minutes.
6.During this time, preheat the oven to 180’c/gas mark 4 and make the ‘icing’ for the
cross. Combine the flour and water and mix well ‘til you have a thick pasty mixture.
Once the buns have finished their second stage of proving, transfer the mixture into
a piping bag and with a 5mm nozzle and pipe the crosses over. It doesn’t matter if
the buns are touching at this point…it all adds to the charm.
7.Pop the buns in the oven for 18-20 minutes until they have goldened. In this time,
combine the OGGS® Egg Alternative Aquafaba with the apricot jam and mix well
until a glaze has formed. When the Hot Cross buns are out of the oven, quickly glaze
this over the top whilst their warm, to ensure they go lovely and sticky!
-If you tap on the bottom of the bun and they sound hollow…they’re perfect
OK, my crosses weren't the neatest but other than that, I think I made a good job of them, and they taste great too!
I'd love to be 100% vegan, but I'm yet to get there. However, making small changes in our diet can help us get there, so I'd encourage you to try using OGGS in your cooking and baking as part of your day to day food prep. It's less calories too and better for our environment.
I'd love to know if you've tried OGGS and what you made.