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1
Whisk the warm milk with your yeast and coconut sugar for 30 seconds and let it sit while it froths up
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2
In a large bowl mix together your flour, mixed spice, nutmeg, cinnamon, salt and sultanas
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3
Make a well in the center of the flour mixture and pour in your coconut oil, yeast mixture and coconut water, mix well with a metal spoon until it forms a sticky dough
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4
On a lightly floured surface knead the dough with your hands for about 8 minutes until the dough is no longer sticky and doesn't leave any dough on your hands as you knead.
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5
Place your dough in a large metal bowl or greased regular bowl, cover with a damp tea towel and place in a warm spot for 1 hour to rise or until it has doubled in size. *Note the longer you leave the bread to rise the better. If it is cold in your house cover with cling wrap and pop in the oven on a really low heat of around 40c, keeping the door open
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6
Once your dough has doubled in size it is ready for the next kneading step
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7
Here's a good chance to let out all your frustrations from your day. Give the dough a good bash to get the air out of it and knead it for a further few minutes on a non floured surface until your dough reaches an elastic consistency.
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8
Cut your dough into 8 even pieces, to ensure they all bake at an even rate, they should weigh in at about 100g each
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9
Preheat oven to 375f fan bake.
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10
Spray oil in a loaf tin (approx. 22cm long x 13cm wide) and place the individual dough balls in 2 wide x 4 long. Push them down slightly to fit them nicely against each other, they should be snug but not cramped.
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11
Cover your loaf tin with a damp tea towel and leave for another 40 minutes to allow to rise by at least 1 cm.
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12
While your buns rise, whisk together your flour and water for your crosses to form a thick paste, spoon into a piping bag or a freezer bag with a cut on the corner does the trick.
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13
To achieve your signature cross on each bun, pipe the flour mixture over the buns in one long line over the length and widths of each of the buns
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14
Pop your buns in the oven for 20-25 minutes or until the tops are firm to the touch
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15
While they're cooking prepare your glaze simply by mixing the rice malt syrup with your coconut water and set aside.
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16
Once buns are done, remove from the oven and brush over the tops with your glaze mix.
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17
Set aside for 5 - 10 minutes to allow to cool down.
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18
Enjoy warm on their own or toasted with some delicious spreads such as nut butter and maple syrup, jam or vegan margarine.
