Made from wholesome, better-for-you flours, oat meal and refined sugar-free maple syrup, these healthier hot cross buns taste just as good as the original. Happy Easter!
- 310ml almond coconut milk
- 7g sachet dried yeast
- 60ml maple syrup, plus 1 tbsp, extra
- 520g white spelt flour, plus 55g (1/4 cup), extra
- 35g oat meal
- 3 tsp ground cinnamon
- 3 tsp mixed spice
- 1/2 tsp sea salt
- 75g (reduced sugar raisins
- 55g dried currants
- 50g mixed peel
- 1 tbsp light extra virgin olive oil
- 1 tsp vanilla extract
- Butter, to serve (optional)
45g white spelt flour
5 tsp cold water
1 tsp maple syrup
Combine the flour, oats, cinnamon, mixed spice, salt, craisins, currants and peel in a large bowl. Make a well in the centre. Add the yeast mixture, oil, vanilla and remaining 2 tablespoons of maple syrup. Use a wooden spoon to stir until a sticky dough forms.
Dust a clean work surface with 1 tbs of the extra flour. Turn out dough and gently knead for 5 minutes, adding extra flour when necessary to prevent sticking. Place in a greased bowl and cover with plastic wrap. Set aside to prove for 1 hour or until doubled in size.
Grease a 21 x 30cm slab pan with olive oil. Turn dough onto a lightly floured surface. Knead gently for 1 minute or until smooth. Shape into 12 buns. Place in prepared pan. Cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.
Preheat oven to 180C/160C fan forced. For the crosses combine the flour, water and maple syrup in a small bowl until a smooth paste forms. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto buns. Bake for 30-35 minutes or until cooked through. Brush tops with extra maple syrup to glaze. Set aside for 10 minutes to cool. Serve warm butter.
Recipe Source: Taste