• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

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 giant egg

3 cups (360g) bread flour, plus further for dusting

In a large bowl, mix the bread flour, salt, and sugar. Make a well within the heart of the dry elements and pour within the warm milk, yeast, and oil.

Use a picket spoon to stir until a tough dough varieties. Then, turn the dough out onto a flippantly floured floor and knead for 5-7 minutes until it turns into easy and elastic.

Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let it rise in a warm place for 1 hour, or till doubled in measurement.

1/2 cup (100g) caster sugar

To make the dough, whisk together the flour, baking powder, mixed spice, cinnamon, and salt in a large bowl. In a separate bowl, whisk collectively the half 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) floor cinnamon

1/2 teaspoon (2.5g) floor nutmeg

1/2 teaspoon (2.5g) floor nutmeg

1/4 teaspoon (1.25g) floor cloves

To make the dough, combine the warm milk, honey, and lively dry yeast in the bowl of a stand mixer. Let sit for five minutes, or until the yeast is foamy and active.

Add the ground cloves, almond milk yogurt, salt, butter, and complete wheat flour to the yeast mixture and mix on low velocity until the ingredients are combined.

Increase the speed to medium and knead the dough for 7-10 minutes, or until it is clean and elastic.

Transfer the dough to a flippantly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in dimension.

1/4 cup (60ml) heat milk

To make the dough, pour 1/4 cup (60ml) warm milk into a big bowl.

1/4 cup (60ml) heat water

1/4 cup (60ml) heat water

1 teaspoon (5g) energetic 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 apart in a heat place for 5-10 minutes, or till the yeast is foamy and active.

1/2 teaspoon (2.5g) salt

– 2 half teaspoons (7g) active dry yeast

– 1/2 cup (120ml) lukewarm water (105–115°F/40–46°C)

– 2 1/4 cups (275g) sturdy white bread flour, plus further for dusting

– 1 teaspoon (5g) floor cinnamon

– half of teaspoon (2.5g) floor mixed spice

– half of teaspoon (2.5g) ground nutmeg

– half teaspoon (2.5g) salt

1/4 cup (60g) unsalted butter, softened

To make the dough:

• In a large bowl, whisk collectively the flour, sugar, and salt.
• Make a properly within the centre of the dry components and add the milk, butter, and yeast. Stir until simply combined.
• Turn the dough out onto a lightly floured floor and knead for 5-7 minutes, or till easy and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in measurement.

Instructions

Make the dough. Proof the yeast in lukewarm water with slightly sugar. Dissolve the remaining sugar within the heat milk. Stir in the yeast combination, then add the flour and salt. Knead until easy and elastic, then let rise in a warm place for 1 hour, or till doubled in dimension.

1. In a large 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 together the warm milk, water, and yeast. Let sit for five minutes, until 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 along with your fingertips till it resembles coarse crumbs.

2. In a separate bowl, whisk together the warm milk, water, and yeast. Let sit for 5 minutes, till the yeast is foamy.

3. Add the moist components to the dry components and stir till a dough types.

3. Add the wet ingredients to the dry ingredients and stir until a dough varieties.

4. Turn the dough out onto a frivolously floured surface and knead for 57 minutes, till it is clean and elastic.

Turn the dough out onto a frivolously floured floor and knead for fifty seven minutes, until 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 until doubled in size.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in dimension.

Make the crosses

Ingredients

Ingredients:

• 140ml warm 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 combined 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 all the components besides the crosses in a large bowl. If the dough is too dry, add slightly extra oat milk. If it’s too sticky, add a little more flour.

3. Turn the dough out onto a flippantly floured floor and knead for a couple of minutes till it turns into easy and elastic.

4. Place the dough in a frivolously oiled bowl, cowl with a tea towel and go away in a heat place to prove for 1 hour, or till doubled in measurement.

5. Knock again the dough after which divide it into 12 equal items.

6. Shape each piece of dough into a ball and place on the prepared baking sheets. Leave to prove for an extra half-hour, or until nearly doubled in measurement.

7. To make the crosses, simply pipe or unfold a cross on every bun utilizing the plain flour combined 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 together the flour and water until 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 spherical tip.

3. Pipe crosses onto the risen dough.

To make the crosses, pipe crosses onto the risen dough utilizing 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 active 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 extra for dusting
• 1/2 cup (125g) unsalted butter, melted
• 1 egg, beaten
• Pinch of salt

For the cross:

• 1/4 cup (60ml) almond milk
• 2 tablespoons (30g) coconut sugar
• 1 tablespoon (15g) all-purpose flour

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 together the honey, milk, butter, egg, and vanilla extract.

5) Add the moist components to the dry elements and stir until simply mixed. Do not overmix.

6) Turn the dough out onto a frivolously floured floor and knead for a few minutes till it is smooth and elastic.

7) Divide the dough into 12 equal items and shape each bit into a bun.

8) Place the buns on the ready baking sheet and brush with the overwhelmed egg.

9) Bake for 15-20 minutes, or till 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 soft and straightforward to handle refrigerate for a minimal of 30 minutes or up to four hours. This will make it easier to roll out. Now divide the dough into 10–12 items. Roll out and form the buns into the style of your alternative.

If you’ve the time, go away to show in a heat spot for 30–45 minutes or until doubled in size.

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 warm with your favorite unfold.

ENJOY!

Instructions

Preheat oven to 400°F (200°C).

Line a big baking sheet with parchment paper.

In a big bowl, whisk together the flour, yeast, sugar, and salt.

In a small saucepan, warm the milk and butter over medium heat till the butter is melted and the milk is just warm to the touch.

Pour the moist components into the dry ingredients and stir till simply combined.

Turn the dough out onto a frivolously floured surface and knead for 5-7 minutes, till the dough is smooth and elastic.

Place the dough in a flippantly greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in dimension.

Punch down the dough and divide it into 12 equal items.

Shape each piece into a bun and place on the ready baking sheet.

Cover the buns with plastic wrap and let rise for 30 minutes, or till doubled in size.

In a small bowl, whisk collectively the almond milk and date paste.

Spread the almond milk combination 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 until 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 until golden brown.

4. Bake the buns for 20-25 minutes, or until golden brown.

5. Let the buns cool on a wire rack earlier than serving.

5. Preheat oven to 375 levels F (190 levels C). Line a baking sheet with parchment paper.

6. Place the buns on the ready baking sheet and bake for 15-18 minutes, or till golden brown.

7. Let the buns cool on a wire rack earlier than serving.