When I’ve made hot cross buns before it was always my pre-vegan days (the dark days!), so I’ve always used traditional ingredients – eggs, butter, milk. This time, I wanted to infuse some plant-based ingredients and see if I could make these little guys vegan. Well, turns out, you can!
I’ve used yeast to make many recipes before. Almost always, and I repeat always, the yeast almost never bloomed. One time, I emptied out six bowls of wasted yeast and warm water because all of the yeast had died. I just didn’t understand. I was following everything the internet told me to do. I made sure the liquid temperature was just right. I even made sure to not touch or disturb the yeast while it went to work. Still nothing. Well, it just so happens that the yeast we had recently ran out so my husband went to Costco and picked up a bulk bag of Red Star active dry yeast. So, I used it and to my amazement, the yeast bloomed! Actually, it not only bloomed, but it was frothy and grew and grew and grew. In my amazement, I quickly called my husband to tell him about the good news. He went on to tell me that the bulk yeast we previously had was probably more than 8 years old. That’s longer than we’ve been together.
Lesson learned today – always, always, check products’ expiration date. If there was an emoticon rolling it’s eyes and sighing loudly, I would insert it here.
If you have a couple of hours to spend on a recipe, I recommend making these for Easter. They’re really easy and fun to make! Best of all, they incorporate plant-based ingredients.