Blood orange Hot
oranges now in season, why not using them to make some hot cross buns?
I always use a
wide range of flours when baking cakes but I wanted to make a recipe with
ingredients that are easy for everyone to find, so I’m using the Dove’s farm
gluten-free plain white flour and their bread flour. You can find these flours
in any supermarket.
These buns are
gluten-free, dairy-free and vegan! They are best eaten on the same day of
It serves 6 buns.
1 tbsp linseed
3 tbsp water
Zest of 2 blood oranges
and the juice of 1
350g Dove’s farm
150g Dove’s farm
white plain flour
½ tsp salt
1 tbsp dried
2 tsp Chinese
100g coconut palm
250ml almond milk
1 tsp cider
50g Vitalite dairy
free spread, melted
75g plain flour
5 tbsp water
4 tbsp of orange
linseed seeds and add to a small bowl, then add 3 tbsp of cold water, mix well
and leave aside for at least 20 minutes.
Put the dried
cranberries and orange juice into a small bowl and add 80ml of boiling water. Leave
In a large bowl,
mix the flours, salt, dried yeast, Chinese five spices and sugar all together.
Mix the milk and
butter in a sauce pan, on a low heat until well mixed. Leave to cool a little.
cranberries out of the small bowl and dry them. Reserve the liquid for later,
you will be using this for the glaze.
Pour the milk
mixture into the flour, add the cider vinegar, the flaxseeds mixture, the
cranberries and the orange zest.
well using your hands, I always use vinyl disposable gloves as it’s so much
easier to deal with the dough.
Knead the dough
from the outside to the center (like when kneading bread) for about 1 or 2 minutes.
Put the dough
into a greased bowl and cover with cling film. Leave the bowl in a warm place
for at least 1 hour to rise – it should roughly double in size.
Prepare a cookie
tray spreading some oil and flour, to avoid the buns sticking.
After 1 hour,
take the dough on a floured surface and knead again to get rid of any bubbles
Divide the dough
into 6 equal buns and put on the cookie tray. Leave some space between them.
Cover the buns
with cling film and leave to rise for another hour.
Heat the oven to
In a small bowl,
mix the 75g of flour with the 5 tbsp of water so that you have a paste
flour/water paste into a piping bag with a 2mm nozzle and make crosses onto
Put the buns into
the oven for about 20 minutes or until they are brown.
In the meantime,
mix the jam and the reserved orange juice from the cranberries, in a sauce pan on
a low heat. Make sure you stir the mix continuously. Simmer for 2 or 3 minutes.
Once the buns are
cooked, take them out of the oven and brush each of them straight away with the
Leave them to
cool on a wire rack and enjoy them with some vegan butter and jam!