Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, easterbake wholemeal hot cross buns. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
EasterBake Wholemeal Hot Cross Buns is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. EasterBake Wholemeal Hot Cross Buns is something that I have loved my entire life. They are nice and they look wonderful.
EasterBake Wholemeal Hot Cross Buns I like these spiced buns served warm from the oven with melted butter and honey. This recipe uses wholemeal flour and no refined sugar. Wholemeal Hot Cross Buns a healthy breakfast or snack.
To get started with this particular recipe, we have to prepare a few components. You can cook easterbake wholemeal hot cross buns using 17 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make EasterBake Wholemeal Hot Cross Buns:
- Get 150 mls warm milk
- Make ready 1 1/2 tsp dried fast acting yeast
- Prepare 1 egg
- Get 1 tbsp honey
- Make ready 30 g butter
- Make ready 320 g wholemeal bread flour
- Make ready 1/4 tsp salt
- Get 1/4 tsp nutmeg
- Get 3/4 tsp mixed spice
- Take 100 g currants
- Prepare 1 dessert apple
- Get —-
- Prepare For the crosses (optional)
- Make ready 50 g wholemeal flour
- Take 50 mls water
- Take 1 egg
- Prepare Coconut sugar (or brown sugar)
These healthy hot cross buns are are made with part whole wheat flour, has less butter and sugar. The hot cross bun was a dairy free bun that was eaten, you guessed it, hot (or warm or toasted) during Lent beginning with Shrove Tuesday and until Good Friday. It is rumoured, that the Greeks may have marked the buns with a cross. There were also many superstitions and English folklore around ye olde tasty hot cross bun.
Steps to make EasterBake Wholemeal Hot Cross Buns:
- Pour 100mls of the warm milk into a bowl or jug and sprinkle the yeast on top. Set the bowl to one side and leave for 15 minutes to activate the yeast.
- In another bowl, gently whisk the remaining 50 mls of milk, egg and honey.
- In a large mixing bowl, mix your flour, salt and spices. Cut your butter into cubes and add into the mixing bowl. Rub the butter and flour together with your fingers until the mixture looks like breadcrumbs.
- Peel, core and finely dice the apple. Add the diced apple and the currants into your mixing bowl containing the flour, and mix well.
- Add the egg and honey mixture to your yeast mixture and stir to mix. Add the wet yeast mixture into your large mixing bowl of flour and fruit. Stir well with a spoon and then use your hands to bring the dough together, you want the dough to be just dry enough to knead without it sticking to the surface. If the dough is too sticky add some more flour. If it is too dry then add some water.
- Knead the dough for 5 minutes or so, until it is smooth and slightly elastic. Then return the dough to the large mixing bowl, cover with a damp tea towel and leave in a warm place to rise.
- When the dough has nearly doubled in size you can make the buns. Wholemeal dough needs extra time to rise so be patient. Depending on your flour and yeast, it can take up to 1.5 hrs for the dough to rise.
- Gently knead the dough again to knock it down slightly. Then roll the dough into a fat sausage. Using a knife, cut the dough into 8 even sized rounds. Use your hands to shape each piece of dough into a round bun. Place each bun on a lightly oiled baking tray.
- Put the buns back into a warm environment and allow to rise again for half an hour.
- Pre-heat the oven to 200°C.
- While the buns are rising, make the crosses (steps 11 - 12 are optional). Make a dough by mixing together the extra 50g of flour and 50mls of water in a small bowl.
- Using floured hands, roll the dough into thin sausages and lay them in a cross over the hot cross buns.
- Glaze each bun with beaten egg and a sprinkle of coconut sugar if desired.
- Place a baking tray of boiling water at the base of the oven – this gives the buns a lovely crisp exterior. Then bake your hot cross buns for 20 minutes until they are golden brown and nicely crisp on the bottom. Allow to cool slightly before eating.
I added a lot more spice, clove, mixed spice and cinnamon. Mine rose beautifully and the result was picture-perfect buns. Note, these are 'virtuous' buns, with wholemeal and honey, not your supermarket version of a soft doughy white bun. Nigella's Hot Cross Buns (from Feast and on the Nigella website) are made with white bread (strong white) flour but it is possible to use wholemeal (whole wheat) breads flour as an alternative. We would however avoid using a multi-grain type flour as the texture of any whole grains or seeds in this flour could feel a bit odd in the buns.
So that’s going to wrap this up for this special food easterbake wholemeal hot cross buns recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
