I am still in the mood for Easter themed pastries. Continuing with my obsession for yeasted bread (check out last week’s chocolate babka recipe), I’ve made hot cross buns for the first time this week. They are traditionally eaten on Good Friday and have popped up in several of my recipe books. The shape of the buns didn’t turn out perfectly, but they are still delicious. I suggest you eat them when still slightly warm with a little bit of butter or jam.
You can find various recipes out there using mixed peel, different spices, ginger, etc. I combined what I liked most about each recipe: white spelt flour instead of wheat flour, a mix of cinnamon and nutmeg, lots of raisins, and a honey glaze.
You only need basic ingredients, and they are very easy to make, so there is still time to bake these for your Easter brunch! You can also prepare them ahead of time and freeze them as soon as they have cooled.
Looking for more inspiration for your Easter brunch? Try these sugar-free carrot banana muffins.
Love,
Marion
Hot Cross Buns
A spiced sweet bun for your Easter brunch - or any brunch really.
Ingredients
- 200ml organic milk
- 50ml water
- 2 sachets (7g) of dried yeast
- 55 g unsalted butter
- 455 g white spelt flour, plus extra for dusting
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 55 g sugar
- 1 large free-range egg, beaten
- 100g raisins (or other dried fruit)
- 2 tablespoons plain flour
- 2 tablespoons water
- 1-2 tablespoons honey
Directions
- Step 1 In a small saucepan, heat the milk and water until slightly warm. Transfer the milk mixture to a medium bowl and stir in the yeast.
- Step 2 Add the butter to the same saucepan and place over low heat until melted.
- Step 3 In a large bowl, mix the flour, salt, and spices. Make a well in the center and pour in the melted butter, followed by the yeast mixture and the egg.
- Step 4 If you are using a stand mixer, with the dough hook, knead for around 10 minutes. If you don’t have you, just use a fork to combine the ingredients before transferring it to a work surface dusted with flour. Knead with your hand for around 10 minutes.
- Step 5 Return the dough to a flour-dusted bowl, cover with a damp kitchen towel and leave to prove in a warm place for at least an hour, or until doubled in size.
- Step 6 Transfer the dough to a floured surface. Knock the air out by bashing the dough with your fist, then sprinkle over the raisins and knead into the dough for 1-2 minutes.
- Step 7 Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on a baking tray lined with parchment paper, leaving some space for them to expand.
- Step 8 Cover with the damp kitchen towel and leave in a warm place for another 30 minutes, or until doubled in size.
- Step 9 Preheat the oven to 190ºC (375º).
- Step 10 In a small bowl, mix the flour and water to form a thick paste and spoon into a piping bag. Carefully trace a cross over the top of each bun.
- Step 11 Place the buns into the oven and bake for 15 to 20 minutes.
- Step 12 Remove the buns from the oven, glaze with the honey, and transfer to a wire rack to cool. Eat them immediately or freeze them until your next brunch.
