Given that it’s Easter, I cannot pass up the opportunity to include as many Easter posts as possible. I also can’t ignore the fact that I am in America, where hot cross buns are scarce and finding decent Easter eggs is as rare as hens teeth.
For the health conscious among us, hot cross buns are generally a big no-no. I remember being mortified when I found out that just one Baker’s Delight hot cross bun with fruit was 250 calories (and that was before I had slathered it in butter). Suddenly my morning breakfast of 2 hot cross buns a few years ago had turned into a 500 calorie bomb.
So, what does one do when faced with this situation? Make your own, of course! I have included both a normal and gluten-free version so you can choose which one you prefer.
- 220g of wholemeal spelt (gluten-free) or whole wheat flour (contains gluten)
- 50g of rolled oats
- 1 teaspoon of ground cinnamon
- 1 teaspoon of dried yeast
- 125ml (1/2 cup) or milk (either dairy, almond, rice, oat or soy)
- 1 tablespoon of honey
- 1 teaspoon of vanilla bean extract or ½ a teaspoon of paste
- ¼ cup of macadamia nut oil or olive oil
- 1 free range/organic egg, lightly beaten
- 80g muscatels or raisins
- 50g currants
- Mix the flour, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.
- Warm the milk, vanilla and honey just a little until slightly warm then pour into the mixing bowl along with the egg and oil.
- Mix the dough for about 6 minutes until it is smooth and elastic. Add the dried fruits and mix through.
- Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.
- Knock back the dough and tip it on to the kitchen bench. Kneed a little then shape into 10 rolls.
- Cover lightly and allow to rise for another 30 minutes or until double in size.
- Preheat the oven to 160 C.
- Bake buns for 20 minutes until golden.
- Cool, then if you like, pipe a cross, made from either white or dark chocolate on top.
Note: for a glace finish on top of the buns, brush each bun with egg wash before baking. You can substitute any dried fruit you like for the muscatels and raisins (try dried figs, cranberries, walnuts, dried apples etc).