Bollos de cruz veganos

Directions

1. Pour almond milk in a saucepanover a medium heat. Once it starts simmering, add the dairy free spread, remove from the heat and allowto melt. Put aside to let cool.
2. Mix the flour,yeast, sugar, saltand spices ina large mixing bowl. Form a well in the centre and pour the milk mixture, swiftly stirring to create a sticky dough. Pour the mixture from the bowl onto a lightly floured surface.
3. Knead the dough until it becomes smooth, springyand elastic. Shape into a ball and place into a lightly oiled mixing bowl. Cover and leave in a warm placeto rise, for 1 hour (or until doubled in size)
4. Remove dough and flatten into a round shape. Sprinkle the dried fruit and chopped apricotsonto the dough and knead again until everything is mixed. Shape back into a ball, return to bowl, cover and leave to rise for another hour.
5. Knock the air out and stretch the dough into a long baguette shape. Separate the dough into 12 even-sized pieces, smooth each of the 12 sections into a rounded bun shape.
6. Place in a baking tray lined with parchment paper. Leave a little gap between each bun to allow them to rise and spread. Leave to rise for another 45 mins.
7. Heat the oven to 220C/200 fan/ gas mark 7.
8. To make the cross, mix togetherthe flourwith water in a small bowl, adding a tsp at a time to create a thick, pipeable paste. Use apiping bag and nozzle to pipe your crosses on top of your hot cross buns.
9. Transfer buns to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown
10. For the glaze, mix 2 tablespoons of maple syrup with two teaspoons of water. Use a brush to coat the glaze over the cooked hot cross buns.
11. Once cooked, brush the glaze over the tops of the buns. Set aside to cool a little before eating - and enjoy! :)