EASTER BUNS

SERVES 1 PORTION

4 cups (500 g) flour, plus extra for dusting

1 1/2 tsp. finely grated unwaxed lemon zest

Pinch of sea salt

5 tbsp. vegan margarine

3/4 oz. (20 g) fresh yeast

1/2 cup (80 g) granulated sugar

2 tsp. vanilla sugar, or 1 tsp. pure vanilla extract

1 cup (260ml) soy milk, or other plant-based milk, plus extra for brushing

3/4 cup (100 g) rum raisins

2–3 tbsp. apricot jam

Pearl sugar, for sprinkling

NUTRITIONAL VALUES

Calories: 3395kcal
Fat: 67.4g (10.8g S.Fat)
Carbs: 632.6g
Protein: 71.6g
Sugar: 215.6g
Sodium: 1056mg

METHOD

In a mixing bowl, combine the flour, lemon zest, and salt. Add the margarine in small spoonfuls, working it in with your fingertips. Make a dip in the mixture, crumble in the yeast, and add the sugar as well as the vanilla sugar or pure vanilla extract. Warm the soy milk in a small saucepan over low heat, then pour it in. Dust the starter mix with flour and set it aside in a warm place for about 10 minutes to rise.

Stir in the rum raisins and knead for 10 minutes, or until you have a smooth, yeasty dough. If the dough is too moist, add a bit of flour—but be careful not to overwork the dough. Cover and set aside in a warm place for 1 hour to rise.

Preheat the oven to 180°C/350°F. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Knead the dough briefly on a floured work surface again, then divide it into 6 portions. Form each piece into a long, thick sausage, place on a baking sheet, and set aside for 30 minutes to rise.

Several times snip into the buns (see photo). Brush with soy milk and bake for 18–20 minutes in the centre of the oven. Remove from the oven, cool on a wire rack, then brush with apricot jam and sprinkle with pearl sugar.