Blueberry & Orange Hot Cross Bun Muffins
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Recipe type: Easter, Breakfast, Sweet
Cuisine: Vegan, Easter, English
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Giant, fluffy Easter spiced buns filled with fresh blueberries and topped with an orange glaze. No Easter is complete without a veganized Hot Cross Bun for breakfast!
Ingredients
The Buns
  • 3½ cups (500g) plain flour
  • ½ cup ground almonds
  • 7g fast action yeast
  • 1 cup almond milk
  • ⅓ cup fresh orange juice
  • 2 tbsp raw cane sugar
  • 2 tbsp rapeseed/canola oil
  • ¾ tbsp ground cinnamon
  • ¾ tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • ½ cup fresh blueberries (you want them to be firm not squishy)
  • zest of one orange
The Crosses
  • 3 tbsp plain flour
  • 2 tbsp water
Orange Glaze
  • 4 tbsp fresh orange juice
  • 4 tbsp raw cane sugar
Instructions
  1. Heat the almond milk until it is lukewarm.
  2. Pour the yeast and sugar into the milk and stir together with a wooden spoon. Set aside to become foamy (about 5 mins).
  3. In a large bowl, whisk together flour, almonds, spices and salt. Add the blueberries and orange zest and stir together.
  4. Add the oil and orange juice to the yeast/milk mixture and pour into the flour. Stir together with a wooden spoon.
  5. Once the dough has come together, use your hand to begin to knead and turn out onto a floured surface. Knead for about 5 minutes, being careful not to burst the blueberries too much.
  6. Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour.
  7. Pre heat your oven to 180C/350F/Gas Mark 4.
  8. Once proved and nearly double in size, divide into 100g balls, smooth out with your hand and place them in a 12 hole muffin pan.
  9. Cover again and rest for 25 minutes.
  10. In the meanwhile, whisk together the flour and water for the crosses and put into a piping bag with a small nozzle.
  11. Once rested, pipe crosses on top of each muffin and place in the oven for 30 minutes
  12. While the muffins are cooking, in a saucepan, whisk together the orange juice and sugar, bring to a boil and let reduce for 5 mins until a loose syrup like consistency.
  13. Brush the glaze on the muffins once out of the oven and set aside to cool. Keep in an airtight container once cooled and consume within 2 days.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/blueberry-orange-hot-cross-bun-muffins/