Prep Time:2 hours 20 mins
Cook Time:15 mins
These are a seasonal favourite with Aars. As is his want, he scoffed 8 of them fresh from the oven, assuring me that they will be a hit on my blog as they are "so super scrummy". They are basically a spiced, glazed bread roll with a pastry cross on top. Aars loves them firstly because he can eat them - being dairy-free, egg-free and soya-free, but also because he can get an order in for raisin-free, sultana-free hot cross buns! They really are very, very free! As with all my free2bake recipes you can adapt it to suit your families needs and tastes so if your children love raisins, dump a load in 🙂
- 1 C warm water
- ¼ C sunflower spread
- ¹⁄3 C soft brown sugar
- good grind of salt
- 3 C strong white flour
- 4 tsp ground cinnamon
- ¼ tsp ground cloves
- good grating of a nutmeg
- 1½ tsp fast easy yeast
In your mixing bowl add all the ingredients, then knead for 20 mins (I use a dough hook on my Kenwood Chef). When you have finished kneading cover and place somewhere warm - in the sun if you're lucky! Leave it to rise for about and hour and a half.
Check it has risen then knead again for about 10 minutes. Prep a baking tray with some baking paper.
Make your little balls of dough - soon to be buns, place on the baking paper leaving space for the buns to rise. Cover and leave somewhere warm until they have doubled in size (about 45 mins).
Preheat your oven to 190°C (fan) As the buns are rising you need to make your pastry crosses!
In a bowl cut the fat into the flour, rub the mix between the ends of your cold fingers 'til it looks like breadcrumbs.
Add teaspoons of cold water as you mix until it holds together. Dump your pastry onto a floured surface and roll out with a rolling pin. Cut the pastry into straight lines.
When the oven is the right temperature place your white pastry across the spiced dark buns to create crosses. Pop into the oven for 15 minutes.
While they are cooking make the all important vanilla glaze! In a jug add all the ingredients, mix until lovely and runny. When you take your hot cross buns out of the oven pour the glaze over the top.
Try and stop the kids from eating them too soon!