MISO HOT CROSS BUNS
“And BONUS they’re VEGAN. Recipe was written in Collaboration with Story bites media company. Video link below. ”
Begin this recipe 1 day ahead.
Makes 12
Prep 2 hours, Cooking 15-20 minutes
1 cup soy milk(250ml), plus extra for brushing
2 tbsp brown sugar
1x 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 cardamon
1/3 cup Apricot jam, warmed
Overnight soak
2tbs 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
2-3tbs Water to get to the right consistency
The day before, combine all ingredients for the overnight soak in a heatproof bowl. Cover and leave to soften overnight.
The next day place soy milk in a microwave-safe bowl and microwave on high for 15 seconds or until brought to room temperature. Add yeast, 2 tbs flour, and 1 tbs of sugar and stir to combine. Set aside for 10-15 minutes or until bubbles form, the top is frothy, and yeast has activated.
Transfer to the bowl of a stand mixer, fitted with the hook attachment, with butter, spices, remaining flour, sugar, and all of the soaked mixture. Knead on low speed to combine then increase to medium speed and knead for 6 minutes or until dough comes together and begins to slap the side of the bowl. The dough should be sticky, but if it needs a bit of extra flour to come together add 1-2 tbs extra.
Transfer to a floured bench and form a smooth bowl. Transfer to an oiled bowl and cover tightly. Set aside in a warm place for 1- 1 ½ hours or until doubled in size.
Return to a floured bench and knock back. Weigh the dough and divide it into 12 even pieces. Working with one piece at a time, roll under the palm of your hand to form a smooth ball. Transfer to a large, lined baking tray, spacing 2cm apart, and continue with the remaining balls. Cover loosely with a tea towel and set aside in a warm place for 30-45 minutes or until risen.
Meanwhile, for the cross combine all ingredients, adding the water 1 tablespoon at a time, until you get a pipeable consistency. Transfer to a piping bag.
Preheat oven to 190C.
Brush buns with extra soy milk and pipe over the cross mixture. Add to oven along with a splash/spray of water, this will create steam in the oven, and bake for 15-20 minutes or until buns are golden and cooked through.
Remove and brush with warmed apricot jam while hot. Stand to cool for 10 minutes and serve warm with extra butter.