I dodged a bullet.

Easter may be over but the cravings for hot cross buns are not. Ravenous from my morning gym session, I stopped by my local bakery hoping they were still baking their delicious (and overpriced!) hot cross buns. Didn’t spot any in their displays and the poor guy serving me had no idea what I was talking about (?! obviously a newbie…). 

I drove home in relief and very thankful I dodged  that post-Easter bullet. Thank goodness I have already devoured all the chocolate Easter Eggs in the house as well. 

Instead, I’ll dream of making these again.

These things turned out really well when I made them a couple of weeks ago. Dew, Sassy and their friends inhaled these mini healthier version of the traditional Hot Cross Bun from Sarah Wilson’s I Quit Sugar site. I made a couple of substitutes from the original recipe; raisins instead of chocolate, regular wholemeal flour instead of spelt, and brown sugar instead of stevia. Still delicious and relatively guilt-free.

Here’s the recipe.

Ingredients

  • 1 tablespoon dried instant yeast
  • 1 teaspoon rice malt syrup (substituted brown rice syrup) 
  • 4 3/4 cups white spelt flour
  • 1 1/4 cup full-fat milk, lukewarm as too hot will destroy the yeast
  • 1 teaspoon sea salt
  • 1 tablespoon stevia granules (substituted brown sugar)
  • 60 g butter, at room temperature
  • 1 1/2 teaspoon cinnamon, ground
  • 1 teaspoon allspice
  • 1 egg, lightly beaten
  • 50 g 85-90% dark chocolate, chopped finely (substituted raisins)

Glaze

  • 2 teaspoons rice malt syrup (substituted brown rice syrup)
  • 1 tablespoon boiling water 

Directions

  1. Combine yeast, 1 tablespoon flour, warm milk and 1 teaspoon of brown rice syrup into a mixing bowl. Mix well and cover bowl. Allow mixture to stand in a warm area of your kitchen for 15 minutes until bubbly.
  2. Sift 4 cups of flour, salt, brown sugar and spices into a large bowl and whisk to combine. Add the butter into flour mixture and rub with your fingers until combined.
  3. Once the yeast mixture is bubbly, add into the flour mix along with the whisked egg. Stir to combine. Fold through the raisins. Cover the bowl again and allow to stand in a warm area for 40 minutes or until dough has almost doubled in size – this doesn’t take long in Singapore’s humidity. 
  4. Preheat oven to 200°C/400°F/Gas Mark 6 and lightly grease a 18cm x 30cm tin. 
  5. Knock dough down, turn onto a floured surface, and knead well until dough is smooth and elastic. Cut into 3 equal pieces then cut each piece into 5. Knead each into round shape.
  6. Place buns into your baking tin in rows. Cover and again allow to stand for 10-15 minutes in a warm place or until the buns have expanded. 
  7. To make the crosses, sift ½ cup of flour into a bowl and add 1/4 cup of water, mixing to form a paste. Aim for a thick, but fluid consistency. Fill a reusable piping bag (or a small ziplock if you don’t have a piping bag) and use this to pipe crosses onto the top of each bun.
  8. Place buns into the oven and bake for 20 minutes. 
  9. Now, combine brown rice syrup with boiling water ready to glaze. Once hot cross buns have baked, remove from the oven and immediately brush with glaze. Serve buns warm with a lots of butter.

Note

These can be frozen and reheated for future snack times. Wish I had done this! If not freezing, best to eat within a couple of days.

Print Recipe
Dodging bullets and all things Eastery
These things turned out really well when I made them a couple of weeks ago. Dew, Sassy and their friends inhaled these mini healthier version of the traditional Hot Cross Bun from Sarah Wilson's I Quit Sugar site.
Hot_Cross_Buns
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 70 minutes
Servings
buns
Ingredients
Glaze
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 70 minutes
Servings
buns
Ingredients
Glaze
Hot_Cross_Buns
Instructions
  1. Combine yeast, 1 tablespoon flour, warm milk and 1 teaspoon of brown rice syrup into a mixing bowl. Mix well and cover bowl. Allow mixture to stand in a warm area of your kitchen for 15 minutes until bubbly.
  2. Sift 4 cups of flour, salt, brown sugar and spices into a large bowl and whisk to combine. Add the butter into flour mixture and rub with your fingers until combined.
  3. Once the yeast mixture is bubbly, add into the flour mix along with the whisked egg. Stir to combine. Fold through the raisins. Cover the bowl again and allow to stand in a warm area for 40 minutes or until dough has almost doubled in size - this doesn't take long in Singapore's humidity.
  4. Preheat oven to 200°C/400°F/Gas Mark 6 and lightly grease a 18cm x 30cm tin.
  5. Knock dough down, turn onto a floured surface, and knead well until dough is smooth and elastic. Cut into 3 equal pieces then cut each piece into 5. Knead each into round shape.
  6. Place buns into your baking tin in rows. Cover and again allow to stand for 10-15 minutes in a warm place or until the buns have expanded.
  7. To make the crosses, sift ½ cup of flour into a bowl and add 1/4 cup of water, mixing to form a paste. Aim for a thick, but fluid consistency. Fill a reusable piping bag (or a small ziplock if you don't have a piping bag) and use this to pipe crosses onto the top of each bun.
  8. Place buns into the oven and bake for 20 minutes.
  9. Now, combine brown rice syrup with boiling water ready to glaze. Once hot cross buns have baked, remove from the oven and immediately brush with glaze. Serve buns warm with a lots of butter.
Recipe Notes

These can be frozen and reheated for future snack times. Wish I had done this! If not freezing, best to eat within a couple of days.