Ok so we all know I quit sugar 2 months ago now (because I haven’t stopped raving about it!) – but should you choose to indulge in hot cross buns this year – these are the beauties I mixed up last year. They were so delicious – I thought best share them for you to make in time for easter – a healthier you this easter. Be prepared, it’s creeping up quickly!
Nat’s choc currant hot cross buns
1 1/2 cups (375ml) warm milk (I used soy)
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) mayple syrup
1 tbs sugar
60g of propper butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) spelt flour
1 tsp salt
3 tsp mixed spice
1 cup currants
I block of chopped lindt dark chocolate
1/3 cup (80ml) cold water
1 egg beaten to glaze
Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
Combine the milk mixture, butter and egg in a jug and whisk. Combine 4 cups (600g) of flour, mayple syrup and salt in a bowl. Add the currants and chocolate and stir. Make a well in the centre. Pour in the milk mixture and with a wooden spoon stir until just combined, then use your hands to bring the dough together.
Turn onto a lightly floured surface and knead for 10-15 minutes or until elastic like. Place the dough in a bowl and cover with a damp tea towel. Place in a warm spot for 1 hour or until dough doubles in size.
Preheat oven to 200°C. Grease a square cake tin. Punch the dough down with your fist and again turn dough onto a lightly floured surface, kneading for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces shaping each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
Meanwhile, mix the remaining spelt flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
Whisk final egg. Brush over each bun and place back in oven for a few minutes to cook egg. Once glossy and set, remove from oven, place on a wire rack and when possible turn onto rack to cool. Serve warm with butter, or toasted.