HELLO I AM BACK!
It has been too long. Way, way too long. But life happens. I am back though, re-inspired with lots of new content. It’s Good Friday tomorrow. That means the grocery stores are closed, that makes me nervous. What if I really want to make something and I don’t have the right ingredients? It is a scary thought.
I rushed to get this recipe ready for you guys before Friday so you would at least have today to buy your ingredients. But hey, I guess you have the rest of the long weekend to bake too.
Let’s talk about these buns, which we have been affectionately calling hot cross bunnies in our house. Easter is such a fun holiday. Chocolates, painted eggs, easter egg hunts, bunnies and baked goods- what is there not to love. Chocolate is a must and I get that, I really do. But what I don’t get is why hot cross buns have to be less than healthy. I hope you try your hands at these buns over the long weekend and nourish yourselves with this festive treat.
They are whole wheat which makes them hearty and better for you, I did not add sugar to them (just a little honey) because the sultanas add enough sweetness. You will have to be patient though as the dough does need time to rise. I know how hard that is as patience is most definitely not one of my virtues. I made them spicy and oh the smell that fills your house as this bakes is utter perfection! Making them is nearly as fun as eating them so get some loved ones involved. There is something about seeing the yeast come alive and kneading dough that I find very therapeutic and I know I am not alone.
Taylor and I both like our hot cross buns warm. He likes just butter on his while I adore cottage cheese and apricot jam on mine. And because these are healthy, you get to have them for a guilt free breakfast!
Happy Easter from my family to yours, I hope the Easter Bunny is generous this year. 😉
- 1 cup milk (I used low fat, any should work)
- 1 teaspoon caster sugar
- 1 packet (7g) yeast
- 3 1/4 cup whole wheat flour
- 2 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 4 tablespoon butter (melted)
- 2 eggs
- zest of one large orange
- 1 cup raisins
- 2/3 cup whole wheat flour
- 1/2 cup + 1 tablespoon water
- 2 tablespoon apricot jam
- 1 teaspoon water
- Microwave milk for 30-40 seconds or until lukewarm. You should be able to put your finger in the milk comfortably.
- Dissolve sugar in milk and sprinkle yeast in. Leave for around 20 minutes or until it is frothy.
- Sift whole wheat flour and spices in a large bowl. You should be left with some larger bits from the whole wheat flour, keep them for a separate recipe like my peanut butter cookies.
- Add raisins, yeast mixture, honey, butter, eggs and zest to the flour mixture. Knead for around 10-15 minutes or until smooth and stretchy.
- Place in an oiled bowl and cover with a wet tea towel. Place in a warm area and let rise until doubled in size. This can take 1 to 3 hours. (Took me 1 hour)
- After the first rising, punch the dough down and divide into 12 portions. Arrange in a 8" by 11" or even 8" by 13" baking tin. Or whatever size you fancy. Buns should be arranged such that they are not touching.
- Preheat oven to 190 degrees celsius.
- Let rise again for around 40 minutes.
- Whisk cross ingredients together and place in a piping bag. Pipe crosses on the buns.
- Bake in oven for 20-30 minutes or until buns make a hollow sound when tapped.
- Mix glaze ingredients together and brush over buns.
- Serve with butter and jam. I like mine heated up with jam and cottage cheese.