Healthier Hot Cross Buns
Sweets

Healthier Hot Cross Buns

Serves
12
Prep Time
45 Minutes + Resting Time
Cooking Time
15 Minutes

Packed full of spices and delicious dried fruit, but free from all the no-nos, preservatives and cane sugar of the supermarket variety, our Healthier Hot Cross Buns will satisfy even the die-hard sweet tooths you know.

Spelt flour gives these dough-licious delights a slightly nutty flavour but feel free to use your favourite type of flour to make them your own.

We hope you have a wonderful Easter with your loved ones!

 

Images: Photographically

Buns
450 g Pureharvest Organic Wholemeal Flouror organic wholemeal spelt flour
7 g sachet of dried yeast
1 tsp Pureharvest Rice Malt Syrup,
2 tsps mixed spice
1 tsp cinnamon
50 g Pureharvest Organic Sultanas,
50 g Pureharvest Organic Currants,
zest of 2 oranges
1 egg
lightly beaten
50 ml Pureharvest Organic Extra Virgin Olive Oilor coconut oil
50 ml Pureharvest Activated Almond Milkor Oat Milk warmed
50 ml Pureharvest Rice Malt Syrup
Cross Decoration
100 g Pureharvest Organic Wholemeal Flouror Organic Spelt Flour
50 ml water
Glaze (optional)
1 egg
lightly beaten
juice of 2 oranges
50 ml Pureharvest Rice Malt Syrup

Preheat the oven to 220°C.

Mix 1 tsp of the Rice Malt Syrup with 150ml tepid water in a jug. Add the sachet of yeast and gently stir, leave to the side until mixture becomes frothy. Meanwhile, sift the flour, salt, mixed spice and cinnamon in a large bowl before adding dried fruit and orange zest.

In a saucepan, on a low-medium heat, warm the milk with 50ml of Rice Malt Syrup. Make a well in the middle and pour in the yeast mixture, the beaten egg, oil and 40ml of warmed milk. Using a fork or wooden spoon, stir in a circular motion until it forms a dough. Feel free to add a little more milk if the dough is too dry and not coming together properly. (It's important to be patient though because it can take a little while for the dough to come together - and if you add more moisture too early, the dough could end up being too wet!)

Place the dough on a clean surface lightly dusted with flour. Knead until smooth and glossy, about 5 mins. Once kneaded, place the dough in a large mixing bowl and cover with a clean, damp tea towel. Leave in a warm place to prove until it has doubled in size, about 1 hour, then knock it back and knead again to its original size.

Divide the dough into 12 evenly sized pieces and shape into round buns. Place on a lightly greased baking tray, spaced well apart. Cover with a damp tea towel place back in the warm place and leave to rise again until doubled in size, about 35-40 mins.

For the cross decoration, mix the flour and the water together to form a dough. Break small amounts of the dough off and roll between your hands to form a thin sausage like shape (5mm strips of about 8cm long). You will need 24 strips in total, two for each bun.

Brush the risen buns with the beaten egg and lay the dough strips on top in the shape of a cross. Brush the cross with the beaten egg and bake for 15 minutes, or until golden. If you're unsure if the buns are cooked through, tap the bottom of one, and if it sounds hollow, it's ready.

Meanwhile for the glaze, place the Rice Malt Syrup and juice in a pan and gently heat until the Rice Malt has dissolved and the mixture is bubbling. Brush the warm buns with the glaze and either eat while they're still warm (highly recommended!), or save them for later. They are pretty tasty the next day, cut in half and toasted.

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