Around this time of year hot cross buns are everywhere; many of the shop bought ones have egg in, though there are some vegan options in the main supermarkets. Nevertheless, homemade treats are undoubtedly superior. This next recipe uses a simple yeast dough combined with the flavours of a traditional hot cross bun for a wonderful Easter pull apart bread for that homemade option, but with a little twist!
When baking, this bread will fill your house with the most delicious aromas of spices and citrus that will fill you with anticipation on when this marvelous creation will be ready! The bread is soft and chewy in the middle, with a delicious sweet crunch coming from the caramelized sugar edges; each bite filled with spices and fruits that just scream Easter.
This recipe is perfect to share with family, it looks and tastes stunning and is a great balance between sweet bread and cake, serve warm with a cup of tea for a real treat. I used the heat of a very cool oven to prove the dough more quickly in this recipe and it should also be noted that the dough should be quite sticky, so don't be tempted to add too much flour in the kneading process!
Easter Pull Apart Bread | Serves: 8 | Total time: 2 hours
- Large glass bowl
- Measuring cups + spoons
- Rolling pin
- Pizza cutter/ knife
- Small mixing bowl
- Fine grater/zester
- 1 cup soy milk
- 2 tsp sugar
- 1 tbsp vegan margarine
- 1 tbsp dried active yeast
- 2.5 cups plain flour + more for dusting
- 3 tbsp vegan margarine
- 3 tsp mixed spice
- 1 tsp cinnamon
- 1 unwaxed lemon (zest only)
- 1/4 cup sugar
- 2/3 cup sultanas
- 1/3 cup candied citrus peel
- 3 tbsp icing sugar
- 2 tsp water
- Pre-heat the oven to the lowest temperature setting for 10 minutes. Then turn the heat off completely.
- Combine the sugar, soy milk and margarine in a pan and very slowly heat until the butter is melted, do not make the liquid too hot, it should be luke warm. Add the yeast and whisk. Wait for 15 minutes for the yeast to activate and whisk again.
- Immediately add in 2.5 cups of flour and mix together. Transfer onto a floured work surface and knead for 5 minutes. Lightly grease the glass bowl, place the ball of dough into it and put in the just warm oven to prove for 40 minutes. Then knock back the dough and prove for a further 20 minutes.
- Pre-heat the oven to 170°C and grease your loaf tin with margarine. Mix together 3 tbsp margarine, 3 tsp mixed spice, 1 tsp cinnamon, the zest of 1 unwaxed lemon and 1/4 cup sugar.
- Roll the dough out into a large rectangle, then evenly spread out the spiced sugar and sprinkle over the dried fruit, gently roll with rolling pin so the fruit sticks to the bread. Then using a pizza cutter, cut into squares, roughly the width of your loaf tin. Place the squares vertically into the loaf tin so they are all facing the same direction and are evenly spread out (think of it like stacking books). Bake in the oven for 25-30 mins.
- Transfer onto a serving board, mix together the icing sugar & water and drizzle over whilst the loaf is still warm. Serve up and enjoy!
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