How To Make Hot Cross Buns Without Refined Sugar
Make the dough
Ingredients
Ingredients for the dough:
2 cups bread flour
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup almond milk
1/4 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 large egg
3 cups (360g) bread flour, plus extra for dusting
In a big bowl, mix the bread flour, salt, and sugar. Make a well within the heart of the dry ingredients and pour in the warm milk, yeast, and oil.
Use a wooden spoon to stir till a tough dough varieties. Then, flip the dough out onto a flippantly floured surface and knead for 5-7 minutes until it turns into easy and elastic.
Place the dough in a frivolously oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or till doubled in dimension.
1/2 cup (100g) caster sugar
To make the dough, whisk together the flour, baking powder, blended spice, cinnamon, and salt in a big bowl. In a separate bowl, whisk collectively the half of cup (100g) caster sugar, milk, water, and yeast. Leave to stand for five minutes, or till the yeast is foamy.
1 teaspoon (5g) floor cinnamon
1 teaspoon (5g) ground cinnamon
1/2 teaspoon (2.5g) ground nutmeg
1/2 teaspoon (2.5g) ground nutmeg
1/4 teaspoon (1.25g) floor cloves
To make the dough, combine the warm milk, honey, and energetic dry yeast in the bowl of a stand mixer. Let sit for five minutes, or till the yeast is foamy and lively.
Add the ground cloves, almond milk yogurt, salt, butter, and whole wheat flour to the yeast combination and mix on low velocity till the elements are mixed.
Increase the pace to medium and knead the dough for 7-10 minutes, or till it is easy and elastic.
Transfer the dough to a frivolously oiled bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
1/4 cup (60ml) heat milk
To make the dough, pour 1/4 cup (60ml) heat milk into a big bowl.
1/4 cup (60ml) heat water
1/4 cup (60ml) warm water
1 teaspoon (5g) active dry yeast
Sprinkle 1 teaspoon (5g) energetic dry yeast over 1/4 cup (60ml) lukewarm water (40-45°C or 104-113°F) in a small bowl, add a pinch of sugar and stir to mix. Set apart in a warm place for 5-10 minutes, or till the yeast is foamy and lively.
1/2 teaspoon (2.5g) salt
– 2 half of teaspoons (7g) active dry yeast
– half of cup (120ml) lukewarm water (105–115°F/40–46°C)
– 2 1/4 cups (275g) strong white bread flour, plus extra for dusting
– 1 teaspoon (5g) floor cinnamon
– half of teaspoon (2.5g) ground blended spice
– half teaspoon (2.5g) floor nutmeg
– half of teaspoon (2.5g) salt
1/4 cup (60g) unsalted butter, softened
To make the dough:
- In a big bowl, whisk together the flour, sugar, and salt.
- Make a nicely in the centre of the dry ingredients and add the milk, butter, and yeast. Stir till just mixed.
- Turn the dough out onto a frivolously floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a flippantly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Instructions
Make the dough. Proof the yeast in lukewarm water with somewhat sugar. Dissolve the remaining sugar within the heat milk. Stir in the yeast combination, then add the flour and salt. Knead till smooth and elastic, then let rise in a warm place for 1 hour, or until doubled in dimension.
1. In a big bowl, whisk collectively the flour, sugar, cinnamon, nutmeg, and cloves.
1. In a large bowl, whisk collectively the flour, sugar, cinnamon, nutmeg, and cloves.
2. In a separate bowl, whisk together the nice and cozy milk, water, and yeast. Let sit for five minutes, till the yeast is foamy.
1. Make the dough: In a big bowl, whisk collectively the flour, salt, and sugar. Add the butter and rub it into the flour with your fingertips until it resembles coarse crumbs.
2. In a separate bowl, whisk together the good and cozy milk, water, and yeast. Let sit for 5 minutes, until the yeast is foamy.
3. Add the wet ingredients to the dry elements and stir until a dough varieties.
3. Add the wet ingredients to the dry ingredients and stir till a dough varieties.
4. Turn the dough out onto a flippantly floured floor and knead for fifty seven minutes, till it is smooth and elastic.
Turn the dough out onto a frivolously floured surface and knead for 57 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in dimension.
Place the dough in a greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in measurement.
Make the crosses
Ingredients
Ingredients:
- 140ml heat soya, rice, or almond milk
- 1 tsp apple cider vinegar
- 140ml maple syrup
- 1 tbsp tahini
- 300g wholemeal spelt flour
- 100g coconut flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp blended spice
- 1/4 tsp nutmeg
- 150g sultanas
- 2 tbsp chopped mixed peel
For the crosses:
- 50g coconut flour
- 3 tbsp Hot Cross Bun Recipe water
1/2 cup (120g) plain flour
Make the crosses, 1/2 cup (120g) plain flour
1/4 cup (60ml) water
• Make the crosses: 1/4 cup (60ml) water
Instructions
1. Preheat oven to 175C fan/195C/gas 5 and line two baking sheets with baking parchment.
2. Place the entire elements besides the crosses in a large bowl. If the dough is merely too dry, add a little extra oat milk. If it’s too sticky, add slightly more flour.
3. Turn the dough out onto a lightly floured floor and knead for a couple of minutes till it becomes clean and elastic.
4. Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a heat place to show for 1 hour, or till doubled in size.
5. Knock back the dough and then divide it into 12 equal pieces.
6. Shape each bit of dough into a ball and place on the ready baking sheets. Leave to show for a further 30 minutes, or until practically doubled in measurement.
7. To make the crosses, merely pipe or unfold a cross on each bun utilizing the plain flour blended with water to make a paste.
8. Bake for 20-25 minutes, or until golden brown.
1. In a small bowl, whisk together the flour and water until a paste forms.
In a small bowl, whisk collectively the flour and water until a paste forms.
2. Transfer the paste to a piping bag fitted with a small spherical tip.
1. Make the crosses by mixing 1/4 cup flour with 1/4 cup water to type a paste.
2. Transfer the paste to a piping bag fitted with a small spherical tip.
3. Pipe crosses onto the risen dough.
To make the crosses, pipe crosses onto the risen dough using a piping bag fitted with a star tip. You can use a thick paste of water and flour, or a glaze made with maple syrup and water.
Bake the buns
Ingredients
Ingredients:
- 1 cup (250ml) almond milk, warmed
- 1 teaspoon energetic dry yeast
- 1/4 cup (60ml) coconut sugar
- 1 teaspoon floor cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon floor cloves
- 2 cups (300g) all-purpose flour, plus more for dusting
- 1/2 cup (125g) unsalted butter, melted
- 1 egg, beaten
- Pinch of salt
- 1/4 cup (60ml) almond milk
- 2 tablespoons (30g) coconut sugar
- 1 tablespoon (15g) all-purpose flour
For the cross:
1 egg, beaten
1) Preheat oven to 400ºF (200ºC).
2) Line a baking sheet with parchment paper.
3) In a big bowl, combine the flour, baking powder, salt, and spices.
4) In a separate bowl, whisk collectively the honey, milk, butter, egg, and vanilla extract.
5) Add the moist components to the dry elements and stir until just combined. Do not overmix.
6) Turn the dough out onto a flippantly floured surface and knead for a few minutes till it is easy and elastic.
7) Divide the dough into 12 equal pieces and shape each piece into a bun.
8) Place the buns on the prepared baking sheet and brush with the overwhelmed egg.
9) Bake for 15-20 minutes, or until the buns are golden brown and cooked by way of.
10) Allow the buns to chill on a wire rack earlier than serving.
11) Enjoy!
1 tablespoon (15ml) water
If the dough is gentle and simple to handle refrigerate for no less than half-hour or as much as four hours. This will make it easier to roll out. Now divide the dough into 10–12 pieces. Roll out and shape the buns into the type of your selection.
If you may have the time, leave to prove in a heat spot for 30–45 minutes or till doubled in measurement.
Preheat the oven to 220°C/425°F/gas 7.
Bake the buns for 15–20 minutes or till golden-brown and cooked via. Serve heat along with your favourite unfold.
ENJOY!
Instructions
Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
In a large bowl, whisk collectively the flour, yeast, sugar, and salt.
In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is just warm to the contact.
Pour the moist components into the dry components and stir till simply mixed.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is easy and elastic.
Place the dough in a flippantly greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in size.
Punch down the dough and divide it into 12 equal items.
Shape each bit right into a bun and place on the ready baking sheet.
Cover the buns with plastic wrap and let rise for 30 minutes, or until doubled in dimension.
In a small bowl, whisk together the almond milk and date paste.
Spread the almond milk mixture over the buns and bake for 15-20 minutes, or till the buns are golden brown and cooked through.
1. Preheat the oven to 200°C (180°C fanforced).
1. Preheat the oven to 200°C (180°C fanforced).
2. Line a baking tray with parchment paper.
Bake the buns: Preheat oven to 180°C (160°C fan/gas 4).
Line a baking tray with parchment paper: Place the buns on the prepared baking tray.
3. Brush the buns with the egg wash.
Bake the buns for 20-25 minutes, or till golden brown.
Brush the buns with the egg wash earlier than baking.
This will give the buns a shiny glaze.
4. Bake for 2025 minutes, or till golden brown.
4. Bake the buns for 20-25 minutes, or till golden brown.
5. Let the buns cool on a wire rack earlier than serving.
5. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
6. Place the buns on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7. Let the buns cool on a wire rack before serving.
