How To Make Hot Cross Buns Without Refined Sugar

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 further for dusting

In a big bowl, combine the bread flour, salt, and sugar. Make a well within the center of the dry components and pour in the warm milk, yeast, and oil.

Use a wood spoon to stir till a rough dough varieties. Then, flip the dough out onto a frivolously floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

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

1/2 cup (100g) caster sugar

To make the dough, whisk together the flour, baking powder, combined 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 face for five minutes, or until the yeast is foamy.

1 teaspoon (5g) ground cinnamon

1 teaspoon (5g) ground cinnamon

1/2 teaspoon (2.5g) floor nutmeg

1/2 teaspoon (2.5g) ground nutmeg

1/4 teaspoon (1.25g) floor 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 active.

Add the ground cloves, almond milk yogurt, salt, butter, and complete wheat flour to the yeast combination and blend on low speed till the ingredients are mixed.

Increase the speed to medium and knead the dough for 7-10 minutes, or till it’s clean 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 till 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) warm water

1/4 cup (60ml) warm water

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

1/2 teaspoon (2.5g) salt

– 2 half teaspoons (7g) energetic 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

– 1/2 teaspoon (2.5g) floor blended spice

– half of teaspoon (2.5g) ground 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 properly within the centre of the dry ingredients and add the milk, butter, and yeast. Stir until just combined.
• Turn the dough out onto a lightly floured floor 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 warm place for 1 hour, or until doubled in measurement.

Instructions

Make the dough. Proof the yeast in lukewarm water with somewhat sugar. Dissolve the remaining sugar in the warm milk. Stir in the yeast mixture, then add the flour and salt. Knead until easy and elastic, then let rise in a warm place for 1 hour, or until doubled in size.

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 warm 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 with your fingertips till it resembles coarse crumbs.

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

3. Add the wet ingredients to the dry elements and stir till a dough forms.

3. Add the wet ingredients to the dry ingredients and stir till a dough types.

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

Turn the dough out onto a flippantly floured surface and knead for fifty seven minutes, until it’s clean and elastic.

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

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 mixed spice
• 1/4 tsp nutmeg
• 150g sultanas
• 2 tbsp chopped blended peel

For the crosses:

• 50g coconut flour
• 3 tbsp Hot Cross Bun water

1/2 cup (120g) plain flour

Make the crosses, half of 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 elements besides the crosses in a big bowl. If the dough is merely too dry, add slightly extra oat milk. If it’s too sticky, add a little more flour.

3. Turn the dough out onto a lightly floured surface and knead for a couple of minutes until it turns into easy and elastic.

4. Place the dough in a lightly oiled bowl, cowl with a tea towel and depart in a warm place to prove for 1 hour, or till doubled in measurement.

5. Knock again the dough and then divide it into 12 equal items.

6. Shape each piece of dough right into a ball and place on the ready baking sheets. Leave to show for an extra half-hour, or till almost doubled in measurement.

7. To make the crosses, simply pipe or spread a cross on every bun utilizing the plain flour mixed 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 varieties.

In a small bowl, whisk collectively the flour and water until a paste types.

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 kind 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 energetic dry yeast
• 1/4 cup (60ml) coconut sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground 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 collectively the honey, milk, butter, egg, and vanilla extract.

5) Add the moist ingredients to the dry components 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 is smooth and elastic.

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

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

9) Bake for 15-20 minutes, or until the buns are golden brown and cooked by way of.

10) Allow the buns to cool on a wire rack before serving.

11) Enjoy!

1 tablespoon (15ml) water

If the dough is delicate and easy to deal with refrigerate for a minimal of half-hour or up to four 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 style of your alternative.

If you have the time, leave to show in a heat spot for 30–45 minutes or until 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 via. Serve warm 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 together the flour, yeast, sugar, and salt.

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

Pour the wet elements into the dry elements and stir till just combined.

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

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

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

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 size.

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 until the buns are golden brown and cooked via.

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 before serving.

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

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

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