This Easter favourite can be made vegan with a few easy swaps, and they're such a treat!
Makes about 15.
- Make a flax egg by combining 1tsp ground flax seed with 3tbsp warm water. Give it a good whisk and let it stand for 15 minutes.
- Bring the plant-based milk to the boil, then add the vegan margarine. Leave it to cool just enough that you can comfortably dip a finger in. Put the bread flour, salt, sugar and yeast in a bowl and make a well in the centre. Pour in the warm milk mixture, then add the flax egg. Mix well with a wooden spoon, then bring everything together with your hands until you have a dough.
- Knead the dough on a floured surface for about 5 minutes. You want the dough to look smooth and elastic. Put the dough in an oiled bowl and cover with oiled cling film or a clean tea towel. Leave it to rise in a warm place for about an hour, or until it has doubled in size.
- Tip in the sultanas, peel, orange zest, apple and cinnamon. Knead the fruit into the dough. Cover again with cling film or a tea towel and let it stand for another hour.
- Divide the dough into about 15 pieces and roll each one into a ball. Arrange the buns on a lined baking tray leaving room between each one so it can expand. Cover and let them stand for another hour.
- Heat the oven to 220C/200C fan/gas 7. Mix the plain flour with 5tbsp water and mix into a dough. Pinch off lumps of this dough and roll into long strips. Drape these over your buns in a cross shape. Bake in the oven for about 20 minutes, or until the buns are golden-brown on top.
- Heat the jam until it melts. Take the buns out of the oven and spread the hot jam on top to make a glaze. Leave them to cool.