What a beautiful weekend it’s been! She says, as she’s been cooped up indoors most of it. But guys, it’s been damn worth it – believe me!
With easter only a few weeks away i’ve been working my magic on creating delicious and healthy easter recipes that are quick and easy to make. After all, who wants an ingredient list with over twenty items? Those kinda recipes leave my jaw hanging and my eyes popping out of their sockets. Honey, ain’t nobody got time for that!
I knew if I made at least anything this easter then I wanted to at least experiment with a healthier version of the classic hot cross bun. I took inspiration from ‘I Quit Sugar’s – Choc Chip Hot Cross Buns’ recipe and decided to make a similar version with slightly different ingredients and of course, minus the chocolate.
Did you know that one hot cross bun has at least 5 tbsp worth of sugar in and considering many people gorge on these over the period I thought I would create a more healthier but just as delicious treat. Plus, there’s more room for chocolate, right?
I really cannot express just how much these hot cross buns taste like the real thing. The glaze on top of the buns is just sweetly brilliant. Remember how you’re always left with sticky fingers after hot cross buns? Well yes, that little trait is kept with these buns, too!
I love everything about this recipe. The spice, the mixed fruit, the classic taste… everything about it is spot on and i’m bloomin’ well chuffed! If I do say so myself. You’ll for sure be handing a plate of these goodies around over the easter holidays… if you haven’t gobbled them up yourself beforehand that is.
So if you bake anything over easter, then bake these. You won’t regret it. I promise.
Serves 13 buns
3 + 2 tbsp cups spelt flour
1 1/4 cups wholemeal flour
1 large egg
1 packet instant dried yeast
1 1/4 almond milk
1/2 tsp salt
1 tbsp xylitol
1 tbsp The Groovy Food Company agave nectar
40g mixed peel
1 1/2 tsp cinnamon
1 tsp mixed spice
60g natural yoghurt (I use low fat, low sugar)
1/2 cup spelt flour
1/3 cup water
3 tbsp agave nectar
1 tbsp boiling water
1 egg white
Begin by pre-heating your oven to gas mark 6.
In a microwaveable bowl, heat your milk until it is warm – not hot! In a mixing bowl add the lukewarm milk, yeast and fruit syrup and mix extremely well together. Cover the bowl with clingfilm and leave to stand on top of the oven for 10-15 minutes (until a froth has formed).
In a separate bowl add both of your flours, salt, agave nectar and spices and stir together. Add the yoghurt and bring together with the rest of the mix with your fingers, making sure everything is combined.
In a bowl, whisk your egg until it is beaten and add to the flour mixture. Once your yeast mixture is frothy you can then add this to the flour bowl. Mix all together and then add the sultanas and mixed peel and fold together.
Bring the dough together in a ball (still in the bowl) and cover with cling film and leave to rise for 50-60 mins on top of the oven. The longer you leave it the more airy the dough will be.
Remove the dough from the bowl and place on a well floured surface. Start kneading the dough for a few minutes until it becomes smooth and elastic. Roll out the dough into an even shape and cut into 10 even pieces.
Meanwhile, grab a baking tray and grease it well with oil (I use coconut oil) and then roll each piece into a round ball and repeat for all 10 pieces. Place your balls onto the baking tray in rows and closely touching one another.
In a piping bag, add your ‘crosses’ ingredients (mixed well until you have a paste) and begin piping over the top of your buns in the typical ‘cross’ design. When finished, cover the tray and place on top of the oven and allow them to expand for 10 minutes.
Once they have expanded, brush the tops of the buns with an egg white wash and pop them in the middle of the oven to bake for 20 minutes.
Whilst these are baking, combine 1 tbsp boiling water and 3 tbsp fruit syrup to a bowl and mix together. After the 20 minutes is up, remove your buns from the oven, quickly brush with the syrup glaze and pop under a hot grill for 5 minutes (but keep an eye on them not to burn!).
Once you have a golden finish to the buns, remove them from the grill and leave them to cool slightly.
You can then serve these warm with whatever topping you fancy. My favourite option is low fat butter… mmm, mmm!
Enjoy and as usual – let me know if you try them!