Goji Hot Cross Buns
Easter in my house is pretty much like any other day… A whirl-wind in the kitchen, swarms of people coming and going and, of course, a little overindulgence.
In the words of the amazing Julia Child, “Everything in moderation, including moderation.”
Treat yourself guilt free this Easter with these gorgeous hot cross buns that are made with gluten free spelt flour, butter for hormone production*, naturally sweetened and include a range of warming spices to ease you into winter and keep your immune system firing!
Makes: 12 buns
- A little melted butter or ghee to grease
- 1 x 7g sachet dry yeast
- 1 cup luke warm milk of choice
- 3 ¼ cups spelt flour (If you can tolerate gluten you can replace with whole-meal plain flour).
- 1 cup dried fruit (sultanas, dates, raisins, craizens, peel, whatever tickles your fancy).
- 2 Tbls goji berries to pack a antioxidant punch!
- 1/4 tsp allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 generous pinch of salt
- 50g melted butter* or ghee (See below for why to embrace butter)!
- 1 egg lightly whisked
- 2 Tbls honey
- Extra flour for kneading
- Butter and honey to serve
Cross paste
- ¼ cup plain flour (plain works best for colour here but spelt works too for GF).
- 2-3 Tbls cold water
Glaze
- 1/3 cup honey
- 1/3 cup cold water
Preparation
1. Brush a baking tray with melted butter. Combine the milk and yeast in a small bowl and set aside for 5-10 minutes or until frothy on top.
2. Combine the flour, sultanas, dates, salt and spices in a large bowl. Make a well in the centre. In a medium bowl combine the milk mixture, butter, maple syrup and egg and pour into the flour well. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl.
3. Turn onto a well floured surface. It is quite a wet dough so don’t be afraid of using quite a bit of extra flour here if it keeps sticking. Kneed for 5-10 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover with a damp tea towel. Place in a warm place to prove for 1 ½ hours or until dough doubles in size.
4. Preheat oven to 200C. Punch down the centre of dough with your fist! (Get some of that rage out). Turn onto a lightly floured surface. Kneed for 2-3 minuets or until dough is smooth and elastic and has returned to original size. Divide into 12 equal portions. Shape into balls. Place, side by side, on the prepared tray, (Nice and close, just hugging gently, is good because when they cook they will rise and stick together. That way you get that luscious soft side when you peel them apart. Mmm).
Place in a warm place for 30 minuets or until they have risen 1-2 cm.
5. To make the cross paste, combine the flour and 2 Tbls water in a bowl until a smooth paste forms (add more water if too dry). Transfer to a piping bag and pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses. Bake for 20minuets or until gorgeously golden. Remove from over and place on wire rack to cool slightly.
6. While the buns are cooking get onto the glaze by placing the maple syrup and water in a saucepan over medium heat and stir for 2 minute or until combined and thickened slightly.
7. Brush the tops of the buns with glaze. Serve hot and sticky with butter and honey or jam.
*Don’t be afraid of butter! Be afraid of margarine and fake ‘butters’ yes. But real butter straight from the cow is full of saturated fats that, unlike popular beliefs, are actually necessary for our bodies. Saturated fats are required for the productions of almost every hormone in our bodies and are required for efficient functioning of all our body systems. It’s a good news day! 😉
