These hot cross buns are a seasonal favourite with Aars. As is his want, he’ll happily scoff eight of them fresh from the oven, whilst the glaze is still dripping off. They are basically a sweet, spiced bread roll with a pastry cross and glaze over the top.
Aars loves them firstly because he can eat them – being dairy-free, egg-free, soya-free & nut-free but also because he can request that his hot-cross buns are raisin-free and sultana-free! 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 🙂 Or if they are into orange zest that works well too, or crystallised ginger! Whatever they fancy to make their hot cross buns special, pop into the recipe and let us know how you made your hot cross buns unique this Easter.
I had hoped to play around with some gluten-free flours to create a recipe safe for coeliacs, but this last week has been a little unpredictable and full on, which meant I had really limited time so have not had a chance to suss out the best way to work gluten-free flours into a hot-cross bun. Sorry my coeliac friends, another day! Hopefully one of the days over the Easter holidays I will create a great gluten-free recipe which will work for you (and me) too 🙂
For now here is our scrummy, tried and tested hot cross buns free-from eggs, dairy, soya and nuts, and rammed full of YUM!
Enjoy x
hot cross buns
-
Yield:
24 -
Cooking Method:
baking -
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 🙂
Ingredients:
- 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
Method:
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.
sugar & spice = VERY nice 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.
ready to bake 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.
Notes:
Try and stop the kids from eating them too soon!
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