Epic Hot Cross Buns

Epic Hot Cross Buns

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
Think that eating healthy over Easter means giving up Hot Cross Buns? Think again! Try my epic Hot Cross Buns this Easter and I promise you won't be missing out!
3.19 from 200 votes
Prep Time 15 mins
Cook Time 30 mins
Resting Time 50 mins
Total Time 1 hr 35 mins
Course Dessert, Snack, Treat
Cuisine Australian
Servings 12
Calories 316 kcal

Ingredients
  

  • 7 g dry yeast
  • 250 ml almond milk or whole milk
  • 3 teaspoons maple syrup
  • 2.5 tablespoons rice malt syrup
  • 3 cups wholemeal spelt flour
  • 1/2 cup raisins
  • 1/4 cup currants
  • 1/2 teaspoon salt
  • 1.5 tablespoon coconut oil melted
  • 1 teaspoon vanilla bean paste
  • 1 orange zested & juiced
  • 2 tablespoon wholemeal spelt flour for the crosses

Instructions
 

  • Pour the almond milk to a small saucepan and warm over a low heat for 2 minutes.
  • Remove from the heat.
  • Whisk the yeast, milk and 2 teaspoons of maple syrup in a jug.
  • Set aside for 10 minutes or until frothy.
  • Combine the flour, raisins, currants, spices and salt in a large bowl.
  • Make a well in the centre of this dry mix.
  • Add the milk mixture.
  • Next add the vanilla, rice malt syrup, orange zest, 1 tablespoon of oil and 1.5 tablespoons orange juice.
  • Stir until combined.
  • Transfer to a lightly floured board and knead until smooth and elastic, approximately 5 minutes.
  • Grease a bowl with remaining oil and place dough into the bowl and cover with glad wrap. Set aside for 45 minutes or until doubled in size.
  • Line a baking tray with baking paper.
  • Flour your hands and transfer dough back to the board, gently kneading for a minute.
  • Shape into 12 buns and place onto prepared tray.
  • Cover with glad wrap and set aside in a warm place for a further 40 minutes or until doubled in size.
  • Preheat oven to 160°C.
  • Combine the remaining flour with water to form a smooth paste.
  • Place into a zip lock bag and cut 1 corner from the bag to make a piping bag and pipe crosses onto the buns.
  • Lightly brush with the additional maple syrup and bake for 30 minutes or until cooked through.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.