Loria Stern is a Los Angeles chef and caterer who loves creating delicious and healthy foods using local, seasonal and highest quality ingredients. Loria’s food is always full of eye-popping colour and unforgettable taste and often, many of the herbs, edible flowers, fruits and vegetables that she uses in her dishes come from her home garden.
Loria values local community and respects the environment and works with a number of local farmers as seasonal and organic produce are top priority. She also implements creative waste reduction and water conservation practices whenever possible.
- 500 g (4 cups) white bread flour
- 75 g (1/2 cup) organic cane sugar
- 2 tsp ground turmeric
- 2 tsp Turmeric Chai Tea
- 1 tsp kosher salt
- finely grated zest of 1 orange + 1 lemon
- 10 g (1 tbsp) instant yeast
- 80 g (1/3 cup) melted coconut oil
- 300 g (1 1/4 cups) coconut milk
- 100 g (1/3 cup) green hunza raisins (or sub with golden raisins)
Flowers + Crosses:
- 60 g (1/2 cup) plain flour
- 60 g (1/4 cup) filtered water
- 2 tbsp apricot jam to glaze
- 2 cups of yellow edible flowers, washed and dried
Golden Turmeric Flower Petal Hot Cross Buns (Vegan friendly)
Golden vegan hot cross buns – these eggless and dairy-free versions of the classic British Easter treat are perfectly soft, fluffy and full of golden turmeric flavour. These are not too sweet, if you prefer a sweet bun, just double the amount of sugar.
1. Pour coconut milk and sugar in a small saucepan and heat until steamy. Add your chai tea of choice and let steep for 30 minutes or so. Strain through and discard the tea but reserve the coconut milk.
2. Put the flour, turmeric, and salt in the bowl of a stand mixer fitted with a dough hook. Mix a couple times. Add the yeast and the citrus zests. Mix well to combine.
3. Pour the melted coconut milk into the coconut milk mixture and then pour into the bowl of flour and mix with the dough hook until combined. In the stand mixer, turn it up to medium speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.
4. Place the kneaded dough in a lightly oiled bowl, cover with a tea bowl and set aside in a warm place to rise until it has at least doubled in size, about 1 1/2-2 hours.
5. Once the dough has risen, shape into a rough rectangle, scatter over the green raisins.
6. Divide the dough into twelve even portions (about 75 grams each) and roll them into balls. Try to make sure that the raisins are tucked into the bun and not on the outside of the bun.
7. Place the buns on your Mud porcelain platter and arrange buns, leaving a gap of about (1/2 inch) between each one.
8. Loosely cover the tray with a tea towel and set aside to rise until about doubled in size, around 45 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.
9. While the buns are rising preheat the oven to 375°F and prepare the paste for the crosses.
10. Place the flour in a bowl and gradually stir in enough water to form a thick paste. Place the paste in a piping bag fitted with a small round nozzle (I used #5 round tip).
11. When the buns have risen, swipe the top of each bun with some apricot jam and then adhere your edible flowers, the sticky jam will secure the petals to the bun. Now pipe a cross on top of each bun. If your buns are lined up on the baking platter you can just pipe in one long line across the rows.
12. Bake the buns for about 25 minutes until they are deep golden.
13. Remove the buns and let cool, they are best served immediately however will stay delicious for up to 1 week if stored in an airtight container in the fridge!