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 additional for dusting
In a large bowl, combine the bread flour, salt, and sugar. Make a properly in the middle of the dry elements and pour within the warm milk, yeast, and oil.
Use a wood spoon to stir until a tough dough forms. Then, flip the dough out onto a flippantly floured surface and knead for 5-7 minutes till it becomes easy and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a heat place for 1 hour, or till doubled in dimension.
1/2 cup (100g) caster sugar
To make the dough, whisk collectively the flour, baking powder, blended spice, cinnamon, and salt in a big bowl. In a separate bowl, whisk together the half cup (100g) caster sugar, milk, water, and yeast. Leave to stand for 5 minutes, or till the yeast is foamy.
1 teaspoon (5g) floor cinnamon
1 teaspoon (5g) floor cinnamon
1/2 teaspoon (2.5g) floor nutmeg
1/2 teaspoon (2.5g) ground nutmeg
1/4 teaspoon (1.25g) ground cloves
To make the dough, mix the good and cozy milk, honey, and lively dry yeast within the bowl of a stand mixer. Let sit for five minutes, or until the yeast is foamy and energetic.
Add the ground cloves, almond milk yogurt, salt, butter, and complete wheat flour to the yeast mixture and blend on low velocity until the ingredients are combined.
Increase the speed to medium and knead the dough for 7-10 minutes, or till it is easy and elastic.
Transfer the dough to a flippantly oiled bowl, cover with plastic wrap, and let rise in a heat 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) lively dry yeast
Sprinkle 1 teaspoon (5g) lively 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 aside in a warm place for 5-10 minutes, or until the yeast is foamy and active.
1/2 teaspoon (2.5g) salt
– 2 half teaspoons (7g) lively dry yeast
– half of cup (120ml) lukewarm water (105–115°F/40–46°C)
– 2 1/4 cups (275g) sturdy white bread flour, plus additional for dusting
– 1 teaspoon (5g) floor cinnamon
– 1/2 teaspoon (2.5g) ground combined spice
– half of teaspoon (2.5g) floor nutmeg
– half of teaspoon (2.5g) salt
1/4 cup (60g) unsalted butter, softened
To make the dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- Make a nicely within the centre of the dry elements and add the milk, butter, and yeast. Stir till simply mixed.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in measurement.
Instructions
Make the dough. Proof the yeast in lukewarm water with a little sugar. Dissolve the remaining sugar within the heat milk. Stir in the yeast mixture, then add the flour and salt. Knead until clean and elastic, then let rise in a warm place for 1 hour, or till doubled in dimension.
1. In a big bowl, whisk together the flour, sugar, cinnamon, nutmeg, and cloves.
1. In a big bowl, whisk collectively the flour, sugar, cinnamon, nutmeg, and cloves.
2. In a separate bowl, whisk collectively the good and cozy milk, water, and yeast. Let sit for five minutes, until the yeast is foamy.
1. Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the butter and rub it into the flour along with your fingertips till it resembles coarse crumbs.
2. In a separate bowl, whisk collectively the warm milk, water, and yeast. Let sit for five minutes, until the yeast is foamy.
3. Add the wet elements to the dry elements and stir till a dough types.
3. Add the wet ingredients to the dry ingredients and stir until a dough types.
4. Turn the dough out onto a frivolously floured surface and knead for fifty seven minutes, until it’s clean and elastic.
Turn the dough out onto a frivolously floured floor and knead for fifty seven minutes, till it’s smooth and elastic.
5. 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 size.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or until 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 combined spice
- 1/4 tsp nutmeg
- 150g sultanas
- 2 tbsp chopped mixed peel
For the crosses:
- 50g coconut flour
- 3 tbsp Hot Cross Bun 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 all of the components except the crosses in a large bowl. If the dough is merely too dry, add slightly extra oat milk. If it’s too sticky, add slightly extra flour.
3. Turn the dough out onto a flippantly floured floor and knead for a few minutes until it becomes smooth and elastic.
4. Place the dough in a flippantly oiled bowl, cowl with a tea towel and go away in a warm place to show for 1 hour, or until doubled in dimension.
5. Knock again the dough and then divide it into 12 equal items.
6. Shape every bit of dough into a ball and place on the prepared baking sheets. Leave to prove for an extra 30 minutes, or until almost doubled in dimension.
7. To make the crosses, merely pipe or unfold a cross on every bun using 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 collectively the flour and water till a paste types.
In a small bowl, whisk collectively the flour and water till a paste varieties.
2. Transfer the paste to a piping bag fitted with a small round tip.
1. Make the crosses by mixing 1/4 cup flour with 1/4 cup water to form a paste.
2. Transfer the paste to a piping bag fitted with a small round 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 lively dry yeast
- 1/4 cup (60ml) coconut sugar
- 1 teaspoon ground 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, mix 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 ingredients and stir till just mixed. Do not overmix.
6) Turn the dough out onto a lightly floured floor and knead for a couple of minutes till it’s easy and elastic.
7) Divide the dough into 12 equal items and shape each bit right into a bun.
8) Place the buns on the ready baking sheet and brush with the beaten egg.
9) Bake for 15-20 minutes, or until the buns are golden brown and cooked through.
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 easy to handle refrigerate for no less than half-hour or as a lot as 4 hours. This will make it easier to roll out. Now divide the dough into 10–12 items. Roll out and shape the buns into the type of your alternative.
If you could have the time, leave to show in a warm spot for 30–45 minutes or till doubled in dimension.
Preheat the oven to 220°C/425°F/gas 7.
Bake the buns for 15–20 minutes or till golden-brown and cooked by way of. Serve warm together 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 warmth until the butter is melted and the milk is just warm to the touch.
Pour the wet components into the dry components and stir till simply mixed.
Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes, till the dough is easy and elastic.
Place the dough in a frivolously greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in dimension.
Punch down the dough and divide it into 12 equal pieces.
Shape every bit right into a bun and place on the prepared baking sheet.
Cover the buns with plastic wrap and let rise for half-hour, or till doubled in measurement.
In a small bowl, whisk collectively 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 ready baking tray.
3. Brush the buns with the egg wash.
Bake the buns for 20-25 minutes, or until golden brown.
Brush the buns with the egg wash before baking.
This will give the buns a shiny glaze.
4. Bake for 2025 minutes, or until golden brown.
4. Bake the buns for 20-25 minutes, or till golden brown.
5. Let the buns cool on a wire rack before serving.
5. Preheat oven to 375 levels F (190 degrees C). Line a baking sheet with parchment paper.
6. Place the buns on the ready baking sheet and bake for 15-18 minutes, or until golden brown.
7. Let the buns cool on a wire rack before serving.