INGREDIENTS

FOR THE BUNS:

• 175 ml unsweetened almond milk
• 1/2 cup sugar
• 7 g dry yeast
• 30 g Nuttelex, melted
• 1 egg
• 1 1/2 scoops (45 g) Happy Way Like A Vegan Vanilla Protein Powder
• 300 g bread flour
• 3 tbsp sugar-free maple syrup
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp all spice
• 100 g sultanas

FOR THE CROSS:

• 20 g plain flour
• 20 ml water

FOR THE GLAZE:

• 1/2 cup hot water
• 1/4 cup sugar

METHOD

1. Heat the almond milk in a saucepan until it’s lukewarm. Remove from the heat and add to a medium bowl.
2. Add the raw sugar and the dry yeast and stir thoroughly. Cover and set aside for 10 minutes or until small bubbles start to form on the surface. 
3. In another bowl, whisk the melted Nuttelex and the egg. Then stir in the protein powder, bread flour, sugar-free maple syrup, cinnamon, nutmeg and allspice. 
4. Fold through the sultanas.
5. Cover the bowl with a tea towel and allow the dough to rise and double in size. Allow around an hour. 
6. Preheat the oven to 200˚C fan forced.
7. Divide the dough into 10 balls and place on a lined baking tray. Set aside and allow it to expand further, leaving it for around 30 minutes
8. To make the crosses, combine the 20 g of flour and the 20 ml of water and mix well. Pour the mixture into a piping bag and pipe a cross on the top of the buns.
9. Cook for 15 minutes or until golden, and enjoy.