Wild Garlic Hot Cross Buns

Ingredients

• 120 ml lukewarm water 
• 2¼ teaspoons (7 g) instant yeast 
• 1 tablespoon caster sugar 
• 100 g melted dairy-free butter 
• 120 ml lukewarm dairy-free milk (e.g. oat or soya milk) 
• 500 g strong bread flour 
• 50 g grated plant-based cheese 
• a handful of chopped wild garlic, or other fresh herbs such as chives, parsley or basil) 
•  2 tablespoons nutritional yeast 
• ½ teaspoon salt 

For the cross paste 

• 50 g plain flour 
• 3 tablespoons water 

For the glaze 

• 2 tablespoons melted dairy-free butter 

Method

In a mixing bowl, combine the dried instant yeast, lukewarm water, sugar, melted dairy-free butter and plant milk. Leave for a few minutes to activate the yeast. 

In a separate bowl, measure out the flour and salt and then pour in the yeast mixture. Stir to combine and add in the grated plant-based cheese, nutritional yeast and chopped wild garlic (or other herbs). Knead for 5 minutes until the dough forms a tight and springy ball. Cover with a damp tea towel and leave to prove in a warm place for 1 hour or until the dough has doubled in size. 

Once the dough has risen, split it into 12 equal sized balls. They should each weigh around 85 g. Place the doughballs onto a lined baking sheet, leaving a gap of around 2 cm between each one, then cover again with a tea towel. Leave them to prove for a further 15 minutes. 

In the meantime, pre-heat the oven to 180°C/350° F/gas mark 4 and make the ‘cross’ paste in a small bowl. Once combined, pour this into a small piping bag. Cut the tip off the piping bag and pipe crosses on top of each bun. 

Bake the buns for 20 minutes or until they are golden brown. Remove from the oven and glaze the buns by brushing melted dairy-free butter on top. Cool slightly and enjoy!