I’m honestly a little in shock that I’m already writing about Easter… I swear I just celebrated the New Year? How is time going SO QUICKLY! I’m well aware that hot cross buns and Easter eggs have been stocked on the supermarket shelves since Boxing Day (I swear it’s earlier every year) but I can’t believe it’s now actually Easter time?! Next minute it’ll be Christmas. Other than the fact that time appears to be flying past, I’m not complaining. Easter is an amazing time and I look forward to it every year. If you’re an OG Healthy Karma reader you will be WELL AWARE that I am obsessed with holidays. Any excuse to cook for people and give people gifts that make their day is what I’m all about. Honestly, if you make these healthified hot cross buns for your friends or family, you will literally make their day!

Have you ever taken the time to look at the back of a hot cross buns package to take a looksie at the nutrition panel? She’s not pretty. Sure, it’s Easter and you don’t indulge in them very often… but I’m here to tell you THERE IS BETTER. Better tasting, better for you… and you get to make them yourself?! How fun! Hot Cross Buns without the thickening agents, gums, gelling agents, artificial colours, low grade oils and caged eggs; not to mention the ridiculous amount of sugar. They do take some patience, it’s important that you knead it enough and leave the dough to rise, but other than that it’s pretty damn easy. All the ingredients you can pick up at your local supermarket and you can just double the recipe if you want to make a bigger batch! The cooking time will vary if you make mini hot cross buns, but I mean, how cute would that be. Little hot cross buns for little hands. Dying!

Hot Cross Buns

Created by Maddi Bazzocco on March 19, 2018

Is it really Easter without Hot Cross Buns? Nope, didn't think so!

Prep Time: 45m
Cook Time: 2h
Total Time: 2h 45m

Yield: 9 Buns

Ingredients

Juice from 2 oranges
2 tablespoons chia seeds
1 cup unsweetened vanilla almond milk
1/2 cup coconut sugar
2 tablespoons dry instant yeast
2 cups wholemeal spelt flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon all spice
2 tablespoons rice malt syrup
Zest of 1 orange
1 teaspoon vanilla paste or extract
1 cup sultanas
Extra almond milk for brushing

The Cross

2 tablespoons almond milk
1/4 cup wholemeal spelt flour

Instructions

Add the chia seeds to the orange juice and allow to soak for 10 minutes.
Meanwhile, pour the almond milk into a medium sized saucepan and warm slowly over a low heat. You don’t want to boil it, just get it to a warm temperature.
Add the yeast and coconut sugar to the saucepan, then set it aside and allow the yeast to become bubbly and foamy.
In another bowl, combine the flour, orange zest and juice/chia seed mix, coconut oil, vanilla and all the spices.
Pour in the yeasty almond milk mixture, and stir until it comes together. Use your hands to mix and knead, once it’s formed a nice dough, add the sultanas and knead again until mixed.
Put the dough into a clean bowl and cover with a tea towel, leave in a warm place for about an hour, or until the mixture doubles in size.
Meanwhile, line a baking tray with baking paper.
After the dough has risen, turn out, knead again then seperate into balls of your desired size! Place on the baking tray side by side, you want them to be just touching.
Preheat the oven to 180ºC.
Set the dough balls aside again and allow to rise for half an hour. Meanwhile, combine the cross ingredients in a small bowl, it should be a runny paste. After the half hour, brush the buns will almond milk then pipe the crosses onto the buns.
Place in the oven and bake for 20 minutes or until golden brown. Remove from the oven and allow to cool slightly before digging in!