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Quirky Cooking

Hot Cross Buns

QuirkyJo by QuirkyJo
April 12, 2009
in Baking, Bread, Breakfasts, Cakes, Dairy Free, Desserts, Easter, Fruit, Naturally Sweetened, Snacks, Spelt, Thermomix, Wholefood
34
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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! 🙂

 

 

 
Chocolate Chip Hot Cross Buns! mmmmmm…

 

 
Print

Hot Cross Buns

Hot Cross Buns Quirky Cooking
Print Recipe
  • Author: QuirkyJo

Ingredients

Scale

Buns

zest of one orange (no white bits, or you can use glazed peel)

60g Rapadura

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

100g sultanas

70g currants or dried cranberries

Crosses

80g white spelt flour

1 tsp light olive oil

pinch of fine sea salt

100g water

Syrup

2 Tbsp Rapadura

2 Tbsp water

Instructions

Buns

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!

Notes

Instead of dried fruit, add dark chocolate chips or a mixture of choc chips and sultanas, yum!

Did you make this recipe?

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Tags: breadsbreakfastdairy freeEasterhot cross bunsLunchboxolive oilRapaduraSnacksspeltThermomix
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Comments 34

  1. Iwa Brown says:
    11 years ago

    These look good Jo. I might try this recipe but with kamut flour, which i recently discovered… do you ever use kamut flour in cooking?

    Reply
  2. covenantkeeper55 says:
    11 years ago

    Hi Jo – I am just making these. Sadly I dont have a silicone mat, but that will be fine.
    I am wondering why do you put them in a cold oven?
    thanks Jen

    Reply
  3. fujicat707 says:
    11 years ago

    Hi Jo, Just confirming that we need 550g of spelt flours in total or just 450g …? As the spelt flour options listed in brackets in the recipe add up to 450g not 550g?

    Reply
  4. Marie says:
    10 years ago

    Hi Jo,
    Thought I commented before, but its not here LOL.
    Anyway, have you tried this with GF Flours? I’m after a great GF recipe to help with my craving of Hot Cross Buns!

    Reply
  5. Jo Whitton says:
    10 years ago

    Hi Marie, you’ll actually need a different recipe for gf hot cross buns. What I have done in the past is use a gf bread mix, and add spices, sultanas and rapadura, then baked in muffin tins. You can still do the cross on top too. 🙂

    Reply
  6. Marie says:
    10 years ago

    Oh ok, cool thank you! I’ll do some playing 😉

    Reply
  7. Anonymous says:
    10 years ago

    Oh Jo, you are Mai my any belly fat. Lol. I just polished off 3 buns with lots of butter. Thanks for this fantastic recipe!

    Reply
  8. Anonymous says:
    10 years ago

    Oops what I meant was making my baby belly fat. Obviously a moment of baby brain. Rebekah Barlow.

    Reply
  9. Jo Whitton says:
    10 years ago

    Ha ha, Bek! So glad you liked them 😀 (Now you’ve made me hungry, but too late to start baking now…)

    Reply
  10. Anonymous says:
    9 years ago

    Yummy!
    Mine def not as pretty as yours, but they are delish! My son has been asking for hcb for ages, refuse to buy the ones at the shops, I finally made them and think I made his day 🙂 Thanks Jo.

    Reply
  11. Anonymous says:
    9 years ago

    Hi Jo,

    I made these over the weekend and they are delicious, but I found them to be really heavy and dense.

    Is that just the cost of using spelt flour, or could it have been in my methods?

    Thanks

    Reply
  12. Jo Whitton says:
    9 years ago

    Hi, it depends if you’re using a light spelt flour or a heavier stoneground flour. For light, fluffy buns, you need the light, sifted, white spelt flour. Also, make sure they rise well twice, in a warm place – once as a ball of dough, and also once you’ve made them into buns. They should rise double before cooking. Another thing to check is that you have yeast that isn’t old – make sure you keep your yeast in the fridge.

    Hope that helps, Jo.

    Reply
  13. Anonymous says:
    9 years ago

    Thanks Jo,

    It does help a lot. I had to look up details of the flour I’m using and it is stoneground.

    I’ll try sifting it before I make my next batch and see how I go. Maybe I can give it a whazz in the TM as well.

    Thanks, Sally

    Reply
  14. Pru says:
    9 years ago

    I do not have a silicone bread mat any ideas what I can use instead? Thanks Jo.

    Reply
  15. Anonymous says:
    9 years ago

    Thanks Jo for such a great recipe. It’s so good I have had to make a batch everyday this week!
    I love you site.
    Janelle

    Reply
  16. Lyn says:
    9 years ago

    Recipe looks great – and I followed it strictly but unfortunately they did not cook on the bottom. Looked perfect on the top however still doughy on the bottom. Oven only a few months old so not the problem.

    Have covered with foil and popped back in to cook longer … crossing my fingers!

    Reply
  17. Lyn says:
    9 years ago

    Wondering now if the large tray of water I had in the oven should have been a much smaller one. Maybe this caused the doughy bottom!

    Reply
  18. Kell says:
    9 years ago

    Hi Jo LOVE LOVE LOVE your blog & Facebook page! Thank you sooooo much for all the yummiest you share so happily! Could you please tell me how does Spelt Bread Mix compare to Spelt flour??? Is it interchangeable at all do you know? I used it instead of Spelt flour & looks like I have hot cross lead weights! Will try again in next few days with the right flour! Cheers…. Happy Easter!

    Reply
  19. Kate says:
    8 years ago

    Can i just substitute regular wheat for the spelt in this recipe? So looking forward to trying these!

    Reply
  20. Anonymous says:
    8 years ago

    Should you put them back in oven to rise again when they are buns or just leave on tray and cover? Mine in the oven currently but dough was incredibly dry (dried fruit not even properly sticking in) so I am questioning total amount of flour (is it 450 or 550 in total)? Was so looking forward to these tomorrow but I have a feeling they’re going to be an unmitigated disaster!

    Reply
  21. Julena says:
    8 years ago

    Hi. These tasted amazing. But mine didn’t rise enough on reflection on the first rise. I left it for about 2.5 hours too.
    Thinking is the yeast the issue here? Thoughts on how to make sure they rise when I try them again.

    Reply
  22. Emily says:
    8 years ago

    Made with a mixer and dough hook, hopefully a thermomix isnt’t too far away!! Mine didn’t rise too much on first rise, I certainly couldn’t punch it down! But they did rise when rolled into buns, and they came out perfectly. I’ve made them twice now:-)

    Reply
  23. Pingback: Hot Cross Bun Monkey Bread | Quirky Cooking
  24. Pingback: Hot Cross Bun & Butter Pudding – Make It Monday | Lisa Corduff
  25. Kirsty says:
    5 years ago

    People keep saying that they don’t have silicone baking mats but it will be ok….I’m a total baking rookie, and I don’t have a silicone baking mat – can someone lay out for me what I should do instead, please? Much obliged!

    Reply
  26. Ellen says:
    5 years ago

    Just made these and they are amazing ! Thanks for sharing!!

    Reply
  27. Sally says:
    5 years ago

    This recipe excites me, the dough tastes great! However. I substituted flours and used 150g fresh ground wheat grains and 400g brown rice flour and my dough is all crumbly. Have tried adding more almond milk/oil but still not holding together. Any suggestions?

    Reply
    • Quirky Cooking says:
      5 years ago

      Hi Sally, wheat is dryer than spelt, so will need more water when substituting. Brown rice isn’t a great sub for spelt, as it will definitely be too dry! Sorry!!

      Reply
  28. Kate says:
    4 years ago

    I just got around to making these. While they tasted great, they were still doughy & didn’t rise much/at all 😞

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Kate, sounds like they could have used more baking time. It also depends if you’re using a light spelt flour or a heavier stoneground flour. For light, fluffy buns, you need the light, sifted, white spelt flour. Also, make sure they rise well twice, in a warm place – once as a ball of dough, and also once you’ve made them into buns. They should rise double before cooking. Another thing to check is that you have yeast that isn’t old – make sure you keep your yeast in the fridge. Hope that helps! 🙂 xx

      Reply
  29. Pingback: RECIPE: Spelt Hot Cross Buns | Wellness Tree
  30. Pingback: Healthy Hot Cross Bun recipes | Word Bou
  31. Bec says:
    1 year ago

    Jo could you used dried yeast sachets or does it need to be instant?

    Reply
    • Quirky Cooking Team says:
      1 year ago

      Yes, you can definitely use dried yeast sachets instead:-)

      Reply

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little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

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Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

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Photos by @jesskearney_ and @ellibyrne 📷 

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So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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