One of my goals this year is to eat and live healthier. So with the Easter season coming up, I thought of making healthy hot cross buns. It came out really lovely and soft, and my family really enjoyed eating them!
- 310ml (11/4 cups) almond coconut milk
- 7g sachet dried yeast
- 60ml (1/4 cup) maple syrup, plus 1 tablespoon, extra
- 520g (3 1/3 cups) white spelt flour, plus 55g (1/4 cup), extra
- 35g (1/3 cup) rolled oats
- 3 teaspoons ground cinnamon
- 3 teaspoons mixed spice
- 1/2 teaspoon sea salt
- 75g (1/2 cup) reduced sugar craisins
- 55g (1/3 cup) dried currants
- 50g (1/4 cup) mixed peel
- 1 tablespoon light extra virgin olive oil
- 1 teaspoon vanilla extract
- Nuttelex or butter, to serve (optional)
- 45g (1/4 cup) white spelt flour
- 5 teaspoons cold water
- 1 teaspoon maple syrup
1. Place the almond milk in heatproof jug. Microwave on High for 40 seconds or until very warm. Whisk in the yeast and 1 tablespoon of the maple syrup. Set aside for 10 minutes or until frothy.
2. 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.
3. 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.
4. 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.
5. 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 with Nuttelex or butter if using.
It should look like this: