Dairy Free Teacakes / Hot Cross Buns

You can still enjoy teacakes / hot cross buns if you are lactose intolerant (or simply out of milk!). I did some research and adapted my favourite recipe for a friend.

1. 1

   Put the flour, both sugars, yeast, spices, salt and orange zest into a large bowl and stir together. (If using fresh yeast, crumble into the flour and rub in with your fingertips).
   Add the water and the oil and mix a little, then add the egg and mix again. If you have a mixer with a dough hook, 'knead' on a low speed for 10 minutes, adding the dried fruit after 5. Otherwise, mix with a blunt knife, and then your hand, using the other hand to turn the bowl as you mix the sticky dough, again adding the dried fruit half way through.
   Cover the bowl tightly with cling film and leave until roughly doubled in size. Depending on your timings, put in a warm place for about an hour and a half. Or leave at room temperature to rise for 5-8 hours, or in the fridge overnight / up to 24 hours.
   Scoop the dough onto a floured work surface and work with your hands for a few minutes, adding a couple of tablespoons of flour if it is very sticky.
   Divide the dough into 10 - 12 pieces and shape them into balls.
   Line a large baking tray with baking paper, or lightly grease with a little sunflower oil or vegetable oil. Put the buns on the tray, about 2 cm apart. Cover loosely with lightly oiled cling film. Leave to rise in a warm place for an hour to an hour and a half, until they have grown and are closely nestled next to one another.
   Pre-heat the oven to 220 degrees C.
   If you are making hot cross buns, make a thick paste with the flour and water and pipe crosses on top of the buns using a piping bag with a small nozzle or a freezer bag with the corner snipped off.
   Just before you put them into the oven, turn the temperature down to 200°C, and bake them in the middle of the oven for 20 to 25 minutes. To check whether they are cooked, take one out and tap it on the bottom. It should sound hollow. If it doesn’t, it needs to go back into the oven for a couple more minutes.
   When you take them out of the oven, put the golden syrup or apricot jam in a small saucepan and heat gently to melt, then brush generously over the buns whilst they are still warm.
   Eat warm or cool, or toasted, plain or with jam.