Hot Cross Buns but before we begin if you are new to my blog and love recipes and blog posts then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads of FREE recipes and more.
Eating Hot Cross Buns at Easter is a real treat for me. It’s one food that brings back a lot of good childhood memories. Every year my Dad would make Easter breakfast on Good Friday, Saturday, Sunday and the Monday. The breakfast would normally consist of a boil, fried or poached egg on toast. Then we would each have a Hot Cross Bun or two as well normally with butter and jam.
In my memory those were the best times I spent with my mum, dad and brother. I always remember the breakfasts to be fun and I loved eating a bun or two. It felt like we were having a dessert with our breakfast. Of course on Easter Sunday the bunny would visit and leave my brother and I an Easter Egg each as well.
So about ten years ago I decided to start making my own Hot Cross Buns. I have always really enjoyed making the foods you can buy in the shops and I thought it would be good for us to have homemade buns with our Easter breakfast. Since I started making my own the recipe has changed over the years.
Since giving up processed foods and sugars I have been trying different recipes and I finally found one that my whole family enjoys. To make these sugar free I have used apple juice which I know is still a sugar but it’s not as bad as refined white stuff. They are slightly more dense but they still taste like a delicious hot cross bun. Well worth a try.
Makes 12 buns
- Large mixing bowl
- Stirring spoon
- Small saucepan
- Sharp knife
- Cling film or clean tea towel
- Measuring jug
- Baking tray
- Cooling rack
- Plastic brush
- Small mixing bowl
- Wholemeal spelt flour x 500g plus extra for kneeding
- Salt x 1/2 tsp
- Cinnamon x 2 tbsp
- Ground nutmeg x 1/2 tsp
- Ground cloves x 1/2 tsp
- Vanilla powder x 1/4 tsp
- Mixed dried fruit x 200g
- Sachet of dried yeast x 7g
- Oat milk x 200mls
- Apple juice x 100mls
- Butter x 50g
- Eggs x 2 medium
- Honey or maple syrup
- Put the wholemeal spelt flour into the large mixing bowl and add the salt, cinnamon, ground nutmeg, ground cloves, vanilla powder, butter and mixed dried herbs.
- Stir all of these ingredients together until they are well mixed.
- Set to one side.
- Now put the small saucepan on a medium heat and add the milk, apple juice and butter in.
- Stir with the spoon until the butter has dissolved.
- Once the butter has melted remove from the heat.
- The milk, apple juice and butter should be a tepid temperature to add the yeast in.
- Again stir the yeast into the milk mixture.
- Next make a well in the middle of the flour mixture.
- Pour a small amount of the milk mixture into the well and with your hands or a spoon fold in a small amount of the flour.
- Repeat this process until a dough ball start to form. .
- When the dough start to form into a ball keep adding the milk and use your hands to fold the dough.
- Once all the milk has gone remove the dough and place onto the board.
- Spread the extra flour over the board and dough.
- Begin to knead it by holding it with one hand and stretching it with the heal of the other hand.
- Repeat this process for about 5 minutes.
- Cover with cling film and leave to rise in a warm place to prove for 1 hour or until it has doubled in size.
- Divide the dough into 12 pieces using the knife.
- Roll each piece into a ball on the lightly floured surface
- Arrange the buns on the baking tray making sure there is space for growth between each one.
- Loosely cover the buns with the cling film or a clean tea towel. .
- Leave them in a warm place for another hour.
- Preheat the oven to 200/220°.
- For the cross I normally cut an x in the top of each bun.
- You can buy white spelt flour and 75g with 5 tbsps of water to make a thick paste.
- Spoon this mixture into a piping bag and pipe a cross onto each bun.
- Finally bake for 20 minutes.
- To check they are cooked, tap the bottoms and they should sound hollow.
- Then in the small mixing bowl, add the honey or maple syrup and a drop of warm water from the kettle.
- Put the plastic brush in to mix these ingredients together and then spread over the buns.
Normally I make these buns the day before we are going to eat them. As we have them for breakfast it’s easier to make them beforehand. Then in the morning after the eggs course we all treat ourselves to one of these buns. My dad always used to warm the ones he bought from the shop in the oven. However, we tend to toast the homemade ones under the grill now. They still taste just as yummy with butter and jam or honey. A sugar free jam of course. However you decide to eat these hot cross buns, as always, we hope you enjoy them.
Easter in many ways I think is better than Christmas, I love Christmas but I enjoy Easter a bit more. I thought it was because I knew spring was on it’s way and the sunshine stays up longer. But actually I think it’s because I get to eat delicious breakfasts for four days. This make me happy. What sort of foods make you happy. Let me know in the comments below and please don’t forget to follow me. Thank you.