Nothing says Easter like a Hot Cross Bun!
Hot Cross Buns have always been a family favourite - I remember enjoying them as a snack after school when I was younger, all year round.
There is so much variety at the shop these days - chocolate chips, mocha, apple and cinnamon and even salted caramel! I had never really tried to make them myself as I have never really thought of myself as a baker, more of a raw desert kinda gal, finding it difficult to stick to any type of receipt. But as a great woman once told me (aka. my mother) when it comes to baking, its a science and therefore recipes are a must!
So I researched and did a few science experiments in the kitchen and created a bit of a fusion to what I found on the internet, and hey presto - this is what emerged.
Gluten, dairy and refined sugar free (although you don't have to use GF flour) however, many of my clients in clinic have dietary restrictions or temporary restrictions in order to help support their gut response or inflammation so this is for YOU!
FOR THE BUNS
250ml milk or dairy-free milk of choice
1 x sachet of yeast (usually 5g)
1/2 tsp salt
2-3 tbsp pure maple syrup or ra honey
400g wholemeal plain flour or gluten-free flour
1 tsp ground cinnamon, ground ginger, vanilla paste, ¼ tsp ground nutmeg
Zest of 1 orange
300g of sultanas or raisins or chopped medjool dates
3 tbsp coconut oil, melted
2 organic eggs
FOR THE CROSSES
30g wholemeal plain flour or gluten-free flour
CHIA SEED JAM
400g of frozen berries of choice (we like raspberries or strawberries!)
4 tbsp chia seeds
1 tspn cinnamon
1 tbsn lemon juice
3 tbspn maple syrup
1. Combine the flour, yeast, honey, milk, eggs, orange zest, vanilla, spices and salt into a bowl and mix (by hand or on a slow to medium speed mixer until smooth). Once smooth, add dried fruit pieces.
2. Place the dough onto a floured surface and knead it for 5-10 minutes until it is smooth if required.
3. Leave the dough to rest in a covered bowl (plastic wrapped or wet teatowl) for 1 hour at room temperature 4. Knead the dough for another 1-2 minutes until smooth.
5. Preheat the oven to 180°C and line a large baking dish with baking paper.
6. Divide the dough in to bun size, mix together the crosses mixture and pipe the lines across each bun.
7. Bake for anywhere between 20-40 mins, until they are golden brown on top and have risen. 8. Meanwhile whilst the buns are baking, add frozen fruit to a saucepan and stirring frequently, cook down the frozen fruit until sticky. Use a potato masher or spoon to break down further. Add the other ingredinets and keep on a low heat for 3-5 mins. Remove from the heat and let cool. Stir through and then transfer to kilner jar and store in the fridge for up to 7-10 days or freeze or serve directly to your freshly baked buns!
Smother in chia seed jam and enjoy!
Grass fed butter is also an option for a base or of course, a nice dollop of almond or peanut butter.