These spiced buns are traditionally eaten on Good Friday, and they are best served halved with some suitable-for-vegan spread. The majority of their sweetness comes from the dried fruit. Makes 12.
For the buns
250g strong white flour
250g plain flour
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp mixed spice
2 tbsp suitable-for-vegans sugar
2 tsp instant yeast
zest 1 lemon
zest 1 lime
250ml plant milk, warmed slightly
60g mild-flavoured oil (I used rice bran oil)
2 tbsp whole flaxseeds, ground and mixed with 3 tbsp water
200g mixed dried fruit of your choice (I used 75g mixed peel; 75g raisins; 50g dried cranberries)
For the crosses
3 tbsp flour
3 tbsp cold water
For the sugar glaze
20g suitable-for-vegans sugar
1. In a large bowl, mix the flours, salt, spices, and sugar.
2. Make a well in the centre and add the yeast and rinds, and then mix in the plant milk, flaxseed mixture, and oil.
3. Turn out onto a lightly floured surface and knead well, about 5 minutes (alternatively, you can use a stand mixer). Knead in the dried fruit. Shape the dough into a ball, place in a bowl, cover with a tea towel, and leave to stand for an hour until risen.
4. Divide the dough into 12 equal pieces, and roll each into a ball. Place on a baking tray lined with a silicone sheet. Cover again with a cling film and leave to rest for 30 minutes more.
5. Meanwhile, preheat the oven to 220C.
6. When the buns are nearly done rising, prepare the mixture for the crosses by mixing together the 3tbsp flour and cold water. Transfer to a piping bag. Once the buns have risen, pipe a cross on each one.
7. Bake in the oven for 12-15 minutes until the tops are golden brown and a toothpick inserted comes out clean.
8. While the buns are baking, mix the ingredients for the sugar glaze in a saucepan over a low heat until the sugar is dissolved. When the buns have finished baking, brush them with the sugar glaze, and then transfer them to a wire rack to cool completely. It’s highly recommended to eat one while they’re still warm.