Hot Cross Buns

Celebrate Your Sweet Tooth Naturally: Baked Desserts with Chef Cynthia Louise

Delicious, dairy-free hot cross buns, it's time for these to go into the oven!

Makes: 8-9 large buns

Ingredients

(use organic ingredients where possible)

FOR THE BUNS

• 70g coconut oil
• 250g soy milk or any nut milk
• 1 tbsp baker's yeast
• 60g coconut sugar
• 500g white spelt flour
• 1 egg
• 1½ tsp allspice and cinnamon
• Salt
• 150g raisins or sultanas

FOR THE PIPING

• 80g flour
• Salt
• 1 tbsp maple
• ½ cup maple syrup

Directions

1. Add the coconut oil, sugar, yeast, warmed milk, and egg to a bowl and mix well.
2. Then, add the rest of your ingredients and mix. Once mixed, tip out onto a bench and knead.
3. Preheat the oven to 420°F (220°C). Line a baking tray with grease-proof paper and set aside.
4. Add the coconut oil, milk, yeast, sugar, and flour to your dough mixer.
5. Mix for a few seconds and then add the egg, spices, salt, and raisins.
6. Knead the dough for at least 8-10 minutes. Place it into an oiled bowl, cover with a tea towel and keep in warm place for 30 minutes.
7. Place the dough on a cutting board, press down on the dough, and divide it into 8-12 equal pieces. Form into rolls and place close together onto the prepared baking tray.
8. To prepare the piping, mix the ingredients until well combined. Transfer the mixture to a piping bag and pipe a cross on the top of each bun.
9. Let the buns sit for 15 minutes to continue to rise.
10. Bake in the preheated oven for 20 to 30 minutes.
11. When done, remove from the oven and brush with the maple syrup. Allow to cool slightly and then pull apart and eat.