Stuffed Hot Crossed Buns
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Preparation time1 hour 55 minutes![]()
12 portions
Ingredients
Dough:
- 3/4 cup room temperature Flora Thickened Plant Cream, warmed to about 40°C
- 2 1/4 teaspoons active dry yeast, or instant yeast
- 1 teaspoon granulated sugar
- 1/2 cup packed light brown sugar
- 5 tablespoons vegan spread (room temperature)
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature or flaxseed egg replacter (2 tablespoons flaxseed meal with 5 tablespoons of water)
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 1/2 plain flour or bread flour, spooned & levelled
Vegan Glaze:
- 2 tablespoons Flora Thickened Plant Cream
- 1 tablespoon maple syrup
Icing Cross:
- 1/2 cup icing sugar
- 1/4 teaspoon vanilla extract
- 6-8 teaspoons Flora Thickened Plant Cream
Ganache:
- 1 1/2 cups dark chocolate chips
- 1/2 cup Flora Thickened Plant Cream
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Whisk the Flora Thickened Plant Cream, yeast and granulated sugar together in the bowl of your stand mixer. Cover and allow the mixture to sit for about 5 minutes or until it’s foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon or rubber spatula as the dough is sticky.
- Add the brown sugar, spread, vanilla extract, eggs or flaxseed egg replacer, salt, cinnamon, nutmeg and 1 cup of flour. Using the dough hook or paddle attachment, mix on low speed for about 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. The dough should be a little sticky but if it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 tablespoon at a time.
- Lightly grease the inside of a medium-sized bowl with oil. Remove dough from the mixer bowl and place into the oiled bowl. Cover the bowl with a tea towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
- Line a 23cm x 33cm pan with baking paper. Allow an overhang on each side so they can be easily removed from the pan when done.
- After an hour has passed, punch the dough down and knead it for a few seconds to get rid of any air pockets.
- Separate the dough into 12 equal sized pieces. Roll each piece into a ball and place each one into the baking paper-lined pan. It's okay if they’re close together.
- Cover with a tea towel and place in a warm area in the kitchen. Let rise for 30 minutes. Preheat the oven to 190℃.
- Make the glaze: Mix the Flora Thickened Plant Cream and the maple syrup together. After the rolls have rested, using a pastry brush, brush the glaze over each bun. Bake for about 20 minutes or until they are golden brown.
- Remove buns from the oven and let sit for a few minutes in the pan. Remove buns using the baking paper overhang as handles and place onto a cooling rack. The buns will have joined together while baking. Do not separate them yet.
- Make the Icing Cross: Whisk together the icing sugar, vanilla and Flora Thickened Plant Cream to form the icing. Place into a piping bag with a very small round tip. Once the buns have cooled, pipe the icing onto the buns to make the crosses (3 horizontal lines and 4 vertical lines.)
- Make the ganache: In a heatproof bowl over a simmering saucepan of water, combine chocolate and Flora Thickened Plant Cream and stir constantly until melted and smooth. Leave to cool.
- Once the ganache has firmed up slightly, transfer it to a piping bag. Make a small hole in the side of each bun and wiggle a butter knife around inside to create a deep cavity. Fill the buns evenly with ganache. Serve immediately.
