Happy Easter! To celebrate Easter hot cross buns are required. I must say that the supermarket variety can surely scar someone from eating hot cross buns. These buns though are delicious and thankfully healthy! I just baked them this evening and am trying to hold myself back from my third serving. Oops. I've also included a vegan option to the recipe. Probably make them again for Orthodox Easter next weekend. They are very good.
Recipe from The Healthy Chef
220g or 1 1/3 cup whole meal spelt or wholemeal plain flour
50 g or 1/4 cup rolled oats
1 teaspoon ground cinnamon
1 teaspoon dried yeast
125 ml (1/2 cup milk) of dairy, almond, rice, oat, soy (I used almond milk)
1 tablespoon honey
1 teaspoon vanilla bean extract
60 ml olive oil
Additional 60ml of milk OR 1 egg, lightly beaten (depending on whether you want a vegan or non-dairy option)
80 g raisins (I used dried cranberries)
50 g currants
Dark chocolate (Lindt dark chocolate uses no dairy products) or white chocolate for the crosses
1. In a mixing bowl mix the flour, oats, cinnamon, yeast and a pinch of salt.
2. In a separate bowl add the milk, vanilla and honey. Warm it until just slightly warm. Pour the mixture into the mixing bowl along with the egg and oil.
3. Mix the dough for about 6 minutes or until it is smooth and elastic. Add the dried fruits and mix through. Cover the bowl with glad wrap and leave the dough to double in size in a warm place for about 1 hour.
4. Kneed the dough a little. Divide the dough with a knife into 10 rolls. Cover lightly and allow to rise for another 30 minutes or until double in size.
5. Preheat your oven to 160 degrees and bake for 20 minutes until golden.
6. In order to add the crosses wait until the buns cool. Melt the chocolate and pipe crosses on top.