Based on the recipe found here, but using a breadmaker instead of a stand mixer and with a few adjustments to the recipe to make it dairy free!Makes 12
Preparation: 30 minutes, + proving
Cooking: 15 minutes
3 teaspoons (10g) dried yeast
1 can coconut cream (400gm tin)
2 tablespoons caster sugar
31/4 cups (plus 2 tablespoons extra) Healtheries Simple Wheat & Gluten Free Bread Mix
2 teaspoons ground cinnamon
2 teaspoons ground mixed spice
60g dairy free margarine
2 cups dried mixed fruit
2 eggs
1 teaspoon sugar
Warmed apricot jam, to glaze
1. Place yeast, coconut cream and sugar in a small mixing bowl. Whisk to dissolve sugar. Rest for 10 minutes.
2. Sift together 31/4 cups bread mix, spices and 1/2 teaspoon salt into the breadmaker tin. Using fingertips, rub through margarine. Add mixed fruit, eggs and yeast mixture. Put on the dough function of your breadmaker.
3. Using a 1/3-cup dry measure, scoop into generous mounds on a greased
30x20cm lamington pan, making 3 rows of 4 mounds each. Rest the dough in a warm place for 45 minutes until almost doubled.
4. Preheat oven to 200°C/180°C fan forced. Mix extra 2 tablespoons bread mix, 1 teaspoon sugar and 1 tablespoon water to a paste and pipe crosses on buns. Bake for 25-30 minutes until cooked through and browned. Brush on jam while still warm.
The most difficult part of making hot cross buns (in my opinion) is making the crosses. I guess it's the perfectionist in me! Oh well, these turned out okay. They taste great, and mean that we can all celebrate Good Friday carrying on a yummy tradition!
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