PREP TIME: 1 hour 30 mins

COOK TIME: 19 mins

TOTAL TIME: 1 hour 49 mins

SERVES: 6
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INGREDIENTS

Hot Cross Buns

- 2 teaspoons (7g) instant dried yeast

- 1 cup (155g) wholemeal plain flour

- 1 cup (140g) white flour

- 1 tablespoon (10g) Niulife Organic Coconut Sugar, plus an extra ½ teaspoon

- 1¼ teaspoons ground mixed spice

- 1 teaspoon ground cinnamon

- ¼ teaspoon ground nutmeg

- ¼ teaspoon salt

- 1½ tablespoons (20g) Niulife Organic Extra Virgin Coconut Oil, room temperature

- ½ cup (100g) sultanas

Cross Mixture

- 2½ tablespoons plain flour

- water

Glaze

- 2 teaspoons Niulife Organic Coconut Sugar

- 4 teaspoons water
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METHOD

1.  In a medium sized measuring jug add the yeast, 1 teaspoon wholemeal flour, ½ teaspoon coconut sugar and 60mL lukewarm water. Stir and leave to sit for 10 minutes. The top should turn frothy.

2.  Meanwhile in a large bowl mix together the flours, coconut sugar, spices and salt. Mix in the room temperature coconut oil and then the sultanas.

3.  Pour in the frothy yeast mixture and stir to combine. Slowly add an additional 70-90mL lukewarm water, mixing as you pour. The dough should be able to come together and be lightly sticky. Hand knead on an un-floured bench top for 5-8mins. If the dough sticks to the bench then add a little extra flour to the mix. (See notes for kneading process using a stand mixer.) It is important though to still have a lightly sticky dough (refer to information in post).

4.  Shape into a ball, place into a large greased bowl, cover with a clean tea towel and place in a warm space (I used my oven) for 40 minutes or doubled in size.

5.  Remove from oven, lightly knead again to knock back the air. Divide evenly into 6 pieces. Shape into a bun and place 1cm apart in a lined 18x28cm baking tray. Cover with a tea towel and place in a warm area for 30 minutes or until doubled in size.

6.  Preheat the oven to 195°C/383°F fan forced.

7.  Make the cross mixture by combining the flour and enough water to make a paste that can hold its shape. Pipe crosses over the buns. Bake for 17-19 minutes. They should be lightly golden on top.

8.  Meanwhile make the glaze by boiling the coconut sugar and water in a small sauce pan over medium heat for 1-2 minutes. Be careful that it doesn't burn. It should turn into a syrup. Brush over the buns.

9.  Serve fresh out of the oven with some vegan butter.
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NOTES

If using a stand mixer, you will only have to knead the dough for 2-3 minutes or until it comes into a ball. Stand mixers have much more force behind it than our hands and over kneading with these will lead to a dense bun.

Store covered in the pantry for up to 4 days.