MISO HOT CROSS BUNS

“And BONUS they’re VEGAN. Recipe was written in Collaboration with Story bites media company. ”

WATCH ME MAKE THESE HERE

MISO HOT CROSS BUNS
Begin this recipe 1 day ahead.

 Makes: 12
Prep: 2 hours
Cook: 15–20 minutes

Dough

  • 1 cup (250ml) soy milk, plus extra for brushing

  • 2 tbsp brown sugar

  • 1 x 7g sachet dried yeast

  • 4 cups (600g) strong flour, plus extra for dusting

  • 100g vegan butter, plus extra to serve

  • 1 tsp ground cinnamon

  • ½ tsp each ground nutmeg, cloves, allspice, ginger, and salt

  • ¼ tsp ground cardamom

  • 1/3 cup apricot jam, warmed

Overnight Soak

  • 2 tbsp miso paste

  • ½ cup (125ml) just-boiled water

  • 50g dried currants (or any dried fruit you like)

  • 1 tsp chia seeds

Cross

  • ½ cup (75g) plain flour

  • ¼ cup (60ml) soy milk

  • 1 tsp miso paste

  • 2–3 tbsp water (adjust for consistency)

The Day Before

  1. Combine all ingredients for the overnight soak in a heatproof bowl. Cover and leave to soften overnight.

The Next Day

  1. Place soy milk in a microwave-safe bowl and heat on high for 15 seconds or until it reaches room temperature.

  2. Add yeast, 2 tbsp flour, and 1 tbsp sugar. Stir to combine and set aside for 10–15 minutes, or until bubbles form and the mixture becomes frothy, indicating the yeast is activated.

  3. Transfer to the bowl of a stand mixer fitted with the dough hook. Add butter, spices, remaining flour, sugar, and the soaked mixture.

  4. Knead on low speed to combine, then increase to medium speed and knead for 6 minutes, or until the dough comes together and begins to slap the sides of the bowl. It should be sticky—if needed, add 1–2 tbsp extra flour to help it come together.

  5. Transfer to a floured bench and form into a smooth ball. Place in a lightly oiled bowl, cover tightly, and set aside in a warm place for 1–1½ hours, or until doubled in size.

  6. Return the dough to a floured bench and knock back. Weigh and divide into 12 even pieces.

  7. Working with one piece at a time, roll under your palm to form a smooth ball. Transfer to a large, lined baking tray, spacing them 2cm apart. Repeat with the remaining dough.

  8. Cover loosely with a tea towel and set aside in a warm place for 30–45 minutes, or until risen.

Meanwhile, prepare the cross mixture

  1. In a small bowl, combine all cross ingredients, adding the water 1 tablespoon at a time until you reach a pipeable consistency. Transfer to a piping bag.

Bake the buns

  1. Preheat oven to 190°C (375°F).

  2. Brush buns with extra soy milk, then pipe the cross mixture over the top.

  3. Add a small dish of water to the oven or spray the inside with water to create steam. Bake for 15–20 minutes, or until golden and cooked through.

Glaze & Serve

  1. Remove from the oven and immediately brush with warmed apricot jam.

  2. Let cool for 10 minutes, then serve warm with extra butter.

Samantha Parishhotcross buns vegan