Here’s my favourite hot cross buns recipe. I make mine dairy free with cashew milk but it works just as well with any type of milk. I also replace the traditional sultanas with cranberries, dates and dark chocolate. Yummo!
1.5 cups milk (I used cashew milk – learn how to make your own nut milk here)
1 sachet dry yeast
1 tablespoon coconut sugar (or sweetener of your choice)
4.5 cups wholemeal spelt flour, plus extra for kneading
1 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 cup cranberries
1/2 cup dates chopped
1/2 cup dark chocolate chopped
2 tablespoons melted coconut oil
1/2 cup melted dark chocolate
Mix milk, yeast and sugar in a small bowl and place aside for 10 minutes or until frothy. In the meantime, mix flour, nutmeg, cinnamon, baking powder, cranberries, dates and chocolate in a large bowl. Once the milk mixture is frothy, add egg and coconut oil and whisk. Pour the milk mixture into the flour mixture and stir until combined. Turn the dough out onto a lightly floured bench and knead for 10 minutes. Place the dough into a lightly floured bowl, cover with a tea towel and leave to rise for 1 hour.
Turn the risen dough mixture onto a lightly floured bench and knead for 5 minutes. Separate the mixture into 20 equal balls and place onto a lined baking tray with the sides slightly touching. Leave to rise one last time on the bench for 30 minutes. Bake for 20 minutes or until golden at 180 degrees Celsius. Once cool, pour the melted chocolate into a piping bag and draw chocolate crosses onto the buns.
If you prefer traditional hot cross buns, you may replace the cranberries, dates and chocolate with 1.5 cups of sultanas.
What’s your favourite hot cross bun filling?