Easter eating means easter eggs and hot cross buns. In my first ever bun-baking experience, I made vegan hot cross buns. My daughter loved these and couldn’t ever stop at just one.
Because I didn’t have currants and dried peel in the house (and was too lazy to go to the shops), I used sultanas and cranberries. I adapted the recipe from one I found online: the creator had veganised her own non-vegan recipe by omitting the egg, then noted that (unsurprisingly) the vegan buns didn’t rise as much as the non-vegan buns. So I added around 1/3 of a cup of apple sauce to help the buns rise. (This is a good vegan baking trick.) It worked!