Easter Hot Cross Bun Recipe
One of favourite things about Easter is without a doubt hot cross buns. To celebrate this delicious seasonal treat, we've teamed up with our friend, Maddy Trueman, to bring you spelt blueberry, goji and white chocolate hot cross buns. They’re just as delicious as they look…
Happy Easter! xx
Spelt Blueberry, Goji and White Chocolate
Hot Cross Buns
Ingredients (Makes 12)
Buns:
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup dired goji berries
Juice and zest of 2 oranges
2 x 7g sachet of active dry yeast
1 1/2 cup warm milk of your choice
2 cups white spelt flour
2 cups plain flour + extra as needed
1/3 cup + 2 tsp coconut sugar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp all spice
1 egg
1/4 cup melted ghee or butter
pinch of salt
100g white chocolate, chopped roughly
Cross:
1/2 cup spelt flour
dash of water
Glaze:
3 tbsp maple syrup
Method
Add blueberries, cranberries and goji berries to a small bowl. Warm orange juice in a small saucepan and pour over dried fruit. Allow to soak for 15 minutes then drain and set the bowl aside.
In a small bowl or jug, combine yeast, warm milk and 2 tsp sugar. Allow yeast to activate for 5-10 minutes or until foaming.
Add flour, remaining coconut sugar, cinnamon, nutmeg, all spice, orange rind, egg, ghee and salt to the large bowl of a stand mixer. Using the hook attachment, knead dough for 5-8 minutes on the lowest speed, gradually adding in the yeast mixture then dried fruit and white chocolate. If required, slowly incorporate extra flour, one tablespoon at a time, until dough is sticky consistency yet easy to handle.
Remove from bowl and transfer to a floured bench. Use your hands to gently knead in the dried fruit and white chocolate until dough is smooth.
Grease a large bowl. Transfer dough to the bowl and cover with a damp clean tea towel. Leave for 1 - 1 1/2 hour to rise or until dough has doubled in size.
Roll the dough into 12 balls. Grease and line a baking tray. Place dough balls into tray and cover in glad wrap. Set aside for 30-40 minutes to rise. Preheat oven to 180 degrees fan forced.
Whisk flour and water together in a small bowl until a smooth paste forms. Spoon into a zip lock bag and cut a small corner. Pipe across the buns.
Bake for 20-30 minutes or until golden and cooked through. Brush with maple syrup. Allow to cool in tray for 5 minutes then serve. Enjoy!
Tips:
Always use yeast that is still in date, and don’t forget to active it in warm milk.
Do not overheat the milk or it will kill the yeast! Milk should be slightly warm to touch.
If you do not have a stand mixer, you can knead by hand. Slightly increase the kneading time.
Rise time will differ depending on the environment and humidity. Find a sunny spot in the house to speed up the process.
For light and fluffy buns, don’t speed up the rise time.
For soft fluffy buns your dough should be sticky. Don’t be tempted to add too much flour or they will be become dry/dense.