Ingredients
For the dough:
300ml oat drink
70g vegan margarine
1 pack vegan yeast
75g caster sugar
500g wheat flour
1 tsp ground vanilla
1/2 tsp nutmeg
70ml sunflower oil
1 pinch salt
100g blueberries
100g dried apricots, cut into small pieces
For the flour paste:
50g wheat flour
60ml water
piping bag
For the glaze:
2 tbsp apricot jam
A glug of hot water
From our assortment
INSTRUCTIONS
1. In a mixing bowl, mix the lukewarm oat drink, the dried yeast and the sugar. Leave to stand for 10 minutes.
2. Then add the flour, salt and oil, and knead for 10 minutes using a food processor (or by hand on a floured work surface) until you have a smooth, supple dough.
3. Knead in the apricot pieces and the blueberries, shape the dough into a ball, and leave it to prove in the mixing bowl for at least one hour, in a warm place and covered with a damp dish cloth.
4. Now shape the dough into 8 balls of equal size, and lay out on a baking tray covered in baking paper.
5. Cover with a damp dish cloth once again, and leave to prove for at least 30 minutes.
6. Preheat your oven to 180°C (355°F) upper and lower heat.
7. In the meantime, mix together the ingredients for the flour paste, and spoon into a piping bag. Pipe the paste onto the dough balls in cross shapes.
8. Now bake the hot cross buns for 20 minutes until golden brown.
9. Finally, mix the apricot jam with a glug of hot water until smooth, and brush this mixture onto the buns while still warm.
