Couple of weeks back in the Guardian, Meera Sodha, presented a vegan recipe for Jamaican Easter Buns containing highly unnatural ingredients like almond milk and sunflower spread (see here).
People of a nervous disposition might also be disconcerted to be faced with commercial yeast hidden in the ingredient list.
Still, nothing is beyond redemption: a couple of substitutions from real cows and a little recalculation put everything right.
Naturally leavened, seriously spicy (Cinnamon, Allspice, Nutmeg, Ginger) Jamaican Easter Buns also containing grated apple, molasses and (in this case Titanic) stout. Wonderful sort of chewy toffee taste and texture. And no piped crosses.
Recipe coming shortly.
The PArtisan Baker 