The other day I made a batch of hot cross buns following the Gourmet Traveller recipe – it was good, however, the recipe contained sugar (not necessary) and allspice, which in my opinion was far too strong. So I set about making my own hot cross buns. In doing so I made the following substitutions:
- Wholemeal Spelt Flour – instead of white wheat flour
- Seasalt – instead of sugar
- Dates – instead of mixed peel & orange zest (personal choice)
- Water – instead of milk
- Extra Virgin Olive Oil (EVOO) instead of butter
- Cinnamon & Nutmeg – instead of allspice
I also added a little raw cacao powder for a bit of fun.
Taste-test time was over morning tea with our lovely neighbours. The result was a thumbs up – Yay! So without further adieu – here’s how I made some of the tastiest and healthiest hot cross buns ever!
- large mixing bowl
- small mixing bowl
- loaf tin
- Piping bag*
*It’s handy to have a piping bag for the crosses. But you’ll also get by without it – so don’t be deterred if you’re lacking in that department – worst case, you an always go without.
- 450g (approx 3 cups) wholemeal spelt flour, sifted
- 7g dry yeast
- 1 tbsp raw cacao powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp seasalt
- 75g (1/2 cup) sultanas
- 75g (1/2 cup) dried dates, finely chopped
- 1 egg, beaten
- 1tbsp EVOO
- 175 ml tepid water
- 30g wholemeal spelt flour
- 1 tsp raw cacao powder
- 35ml water
- Combine the flour, yeast, cacao, cinnamon, nutmeg and seasalt in large mixing bowl.
- Add the sultanas and dates and combine with a wooden spoon.
- In a small bowl, combine the egg, EVOO and tepid water.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- On a floured surface, need the dough for 5-10 minutes, until soft and elastic.
- Place back into the large mixing bowl, cover with glad wrap and a teatowl and allow to rise in a warm place for 40 mins, or until doubled in size.
- Knock back dough and cut into 8 equal portions, kneading each into a ball.
- Place the dough balls in a loaf tin lined with baking paper, cover with a tea towel and leave to rise, in a warm place for another 40 minutes.
- Meanwhile preheat a fan forced oven to 220 degrees Celsius.
- For the crosses, combine all of the ingredients in a small bowl. Mix to form a paste before transferring to a piping bag.
- Pipe crosses atop each bun, place in the oven and bake for 10 minutes at 220 degrees Celcius. Reduce the heat to 180 degrees Celsius and bake for a further 5 minutes.
- Serve warm or cool on a wire rack before storing.
- Warm from the oven with butter.
- Store in your fridge for several days, but place in the oven to warm.
- Store in your freezer for up to two weeks.
- If frozen, defrost completely on the bench, before warming in an oven.