I could eat hot cross buns all year round – I love them hot out of the oven… They never last long at our house! I make spelt hot cross buns, and use rice-almond milk and Rapadura, and they turn out just as good if not better than the usual version. This recipe is also delicious as fruit bread – just cook the dough in a loaf tin instead of making rolls. (Good for when you’re in a hurry!) Sometimes we make chocolate chip hot cross buns instead of the usual ones – see variation below. Enjoy, and Happy Easter! 🙂
Hot Cross Buns
zest of one orange (no white bits, or you can use glazed peel)
250ml warm rice/almond milk
70g soft butter, ghee or oil (grapeseed, light olive, macadamia)
550g spelt flour (I use 100g wholemeal and 450 white)
1 tsp fine sea salt
2 heaped tsp instant yeast
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
70g currants or dried cranberries
80g white spelt flour
1 tsp light olive oil
pinch of fine sea salt
2 Tbsp Rapadura
2 Tbsp water
1. Whizz orange zest and Rapadura in Thermomix on speed 9 until finely ground.
2. Add in milk, butter, flour, salt, yeast and spices and mix on speed 6 for 6 seconds.
3. Knead on interval speed for 2 minutes adding fried fruit towards the end. (mix a little longer if needed to mix fruit in)
4. Wrap dough in silicon bread mat and place in cold oven with a tray of boiling water underneath. Leave to rise for 20 minutes.
5. Punch down and shape into small rolls. Place close together on a lined baking tray, cover and leave to rise for 10-15 minutes.
6. Mix cross ingredients in a small bowl and pipe onto buns.
7. Place rolls in a cold oven with a pan of boiling water underneath. Turn oven up to 200C and bake for 15-20 minutes or until golden.
8. Heat syrup ingredients in Thermomix for 2 mins/ 100 C/ speed 2, brush over warm rolls. Serve warm with butter!
Instead of dried fruit, add dark chocolate chips or a mixture of choc chips and sultanas, yum!