I can't believe it, it is Easter already. The best way to enjoy and celebrate Easter is with some hot cross buns. You will not believe how amazing these buns taste and they are a guilt free pleasure. Since you have the Easter long weekend off there is no reason why you can't whip up a batch of these buns for the family.
The recipe for these hot cross buns is simple and straightforward. Don't let the long list of ingredients and steps scare you. The lengthy list of ingredients is mostly made up of spices that are used to achieve that traditional hot cross bun flavour. As for the many steps in the method, it is directions on how to make bread, which is proven twice. The method might be time consuming but it is not complicated at all.
I am so happy with how they turned out. The buns are light and fluffy. You would never know that they were made with whole wheat flour. These buns will make a great addition to any breakfast, brunch or lunch. Personally I love to have one for a snack during the day, with some vegan butter and jam. Honestly you can enjoy these buns with whatever you like, savoury or sweet, these buns will make your Easter weekend a hit.
Healthy Hot cross buns
Preparation time: 2 hours
Cooking time: 15-20 minutes
2 cups whole wheat flour
1 cup brown bread flour
½ t/ 2.5ml salt
2T/ 30ml coconut sugar or brown sugar
½ t/ 2.5ml nutmeg powder
2t/ 10ml cinnamon powder
½ t/ 2.5ml ginger powder
1t/ 5ml orange zest
1t/ 5ml instant dry yeast
¼ t/ 1.25ml baking powder
¼ cup/ 60ml vegan butter, margarine or coconut oil (melted)
1/3 cup/ 80ml milk (warm)
2 eggs (beaten)
1t/ 5ml vanilla essence
¼ cup/ 60ml lukewarm water
½ cup/ 125ml dried fruit (mixed raisins, dried cranberries, dried blueberries or mixed dried fruit)
¼ cup/ 60ml white cake flour
½ t/ 2.5ml salt
1T/ 15ml oil
½ t/ 2.5ml vanilla essence
2T/ 30ml milk
1 egg (beaten)
Jam (flavour of choice)
1. Mix together flour, salt, sugar, nutmeg, cinnamon, ginger and orange zest. Add in yeast and baking powder and mix well.
2. To the dried ingredients add in butter, milk, eggs, vanilla and enough water to form a soft dough.
3. Knead the dough well for 5-10 minutes until smooth and elastic.
4. Place the dough in a lightly greased large glass bowl, cover with plastic wrap and leave in a warm place to proof/ raise for 1 hour. (The dough must double in size.)
5. Grease a medium square pan or line with baking paper.
6. Knock the dough down and work the dried fruit in whilst kneading the dough.
7. Divide the dough into 8 equal pieces, shape each piece into a bun and place onto the prepared baking pan.
8. Cover with plastic wrap and leave to proof in a warm place for 1 hour. (Again, the dough must double in size)
9. Prepare the topping by mixing flour, salt, oil, milk and half of the beaten egg together. Reserve the other half for later. The batter for the topping should be thick enough to pipe and hold its shape.
10. Preheat oven to 200°C. Brush the buns with the reserved egg and pipe a cross over each bun.
11. Bake the buns for 15-20 minutes until golden brown. Meanwhile warm jam in the microwave.
12. Using a pastry brush glaze the buns with warm jam as they come out of the oven.
13. Enjoy the buns straight out of the oven or allow them to completely cool.
You can sift the flours for a fluffier bun. This will also help the dough rise quicker and easier. The remaining wheat particles can be added back into the sifted flour or can be put aside and used for another recipe.