Introduction:
Introducing a delightful twist on a beloved classic: Healthy Hot Cross Buns! This recipe combines the warmth of traditional Easter flavours with a nutritious twist, making it perfect for those seeking a wholesome treat without sacrificing taste.
Packed with wholesome ingredients and bursting with aromatic spices, these buns are sure to become a staple in your holiday baking. Get ready to indulge guilt-free in these soft, fluffy delights!
Ingredients:
- 1 ½ cups milk of choice
- 7g dried yeast
- 2 tbs maple syrup (plus extra to glaze and serve)
- 3 1/3 cups plain wholemeal flour (plus extra for dusting)
- 1/3 cup traditional rolled oats
- 1 tbs ground cinnamon
- 1 tbs mixed spice
- ¾ cup mixed dried fruit (or dark chocolate chips/pieces)
- 1 tsp vanilla extract
- 5ml olive oil cooking spray
- Smooth ricotta (to serve)
Method:
- ACTIVATE YEAST: Microwave milk in a heatproof jug on high for 30 seconds or until just warm. Add yeast and syrup, stirring to combine. Set aside for 10 minutes or until frothy.
- MAKE DOUGH: Place flour, oats, cinnamon, mixed spice and fruit/chocolate into the bowl of stand mixer fitted with a dough hook. Make a well in centre. Add yeast mixture and vanilla. Mix on medium speed for 4 minutes or until dough is smooth and starts to come away from side of bowl. Cover and set aside in a warm place to prove for 1 hour or until doubled in size.
- SHAPE BUNS: Spray a 21 x 30cm pan lightly with oil. Punch down dough to remove excess air, then turn out to a lightly floured surface and knead briefly until smooth. Divide dough into 12 portions, then shape each portion into a ball. Place in pan, then cover and set aside in a warm place for 45 minutes or until doubled in size. Preheat oven to 180°C/160°C fan forced.
- MAKE CROSS MIXTURE: Combine ¼ cup flour with ¼ cup water in a small bowl, then mix to a smooth paste. Transfer cross mixture to a piping bag fitted with a 2mm round tip. Pipe onto each bun.
- BAKE: Bake for 30 minutes or until golden and cooked through. Brush tops with a little extra syrup to glaze.
OPTION: Serve topped with ricotta and extra syrup.
