So here’s a re-vamped, re-run, re-shared recipe full of goodness that fits in with the bunny season! My healthy version of Hot Cross Buns! There’s nothing to wait for. Go to your supermarket and get your bake on kids, this is the winning recipe when it comes to buns this Easter. I’ve shared this in previous years and I’ve had some feedback that several of you found these didn’t work. So I re-baked them myself just this weekend gone by and I promise mine worked. I’ve tweaked the recipe and took out the coconut flour which can be a little tricky to work with – so see how you go. Know that they won’t last as long as store brought hot cross buns and being spelt flour, they will be a little firmer but I was pretty delighted with the end result!
Nat’s super hot cross buns
- 1 cup (375ml) of the milk of your choice (I’ve used almond milk)
- 2 tsp (7g/1 sachet) dried yeast
- 1 tbs rapadura sugar
- 60g of coconut butter, melted
- 1tbs superfood of your choice (I chose gubinge – this of course is optional)
- 1 egg, lightly whisked
- 2 1/2 cups (675g) spelt flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp mixed spice
- 1 cup currants
- 1/3 cup (80ml) cold water
- 1 egg beaten to glaze
As an optional extra you can add 1/4 cup of chia seeds. My last batch I didn’t add in because I didn’t have any!
- Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draft-free place for 10 minutes or until frothy.
- Combine the milk mixture, coconut butter and egg in a jug and whisk.
- Combine 2 cups (600g) of flour and baking powder, gubinge and salt in a bowl. If you were using chia, you would add here also – you might like to add up to 1/4 cup of extra milk as the chia will take on the liquid.
- Add the currants 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, draft-free place for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining 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 center of each row of buns, length-ways and width-ways, 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.
*these will rise to a lesser degree than regular hot cross buns