One of the first things I look forward to most after Christmas is seeing Hot Cross Buns go on sale in all the UK supermarkets. It is a sure sign to me that Spring is on its way and the days are beginning to get lighter and longer.
Since I began Eating Clean I swapped my white hot cross buns for wholemeal hot cross buns (you can buy them in Sainsburys and Waitrose) and although they are a healthier alternative, they are not 100% clean.
When I started putting together this recipe, there was a big part of me that thought that these would be fun to clean up but I would come to the conclusion that they were not worth the hassle and shop bought would be worth eating as a treat…. Oh how I was wrong!
These Clean Eating Hot Cross Buns are delicious! So easy to make (I should know, I’ve made 10 batches) and will always be better than shop bought. I shall never be buying Hot Cross Buns again!
I used a stand mixer with a dough hook attachment to knead these buns, I haven’t tried kneading them by hand so let me know how they turn out if you try them out without using a stand mixer.
Clean Eating Hot Cross Buns
- Yield: 16 small buns
- Ready In:
These Clean Eating Hot Cross Buns are delicious! So easy to make (I should know, I've made 10 batches) and will always be better than shop bought. I shall NEVER buy Hot Cross Buns again!
- 200 ml Milk of choice
- 2 Tablespoons Coconut Oil or Organic Butter
- 1 Orange Zest
- 2 Egg Whites
- 1 teaspoon Quick Yeast/Easy Blend Yeast
- 400 grams Strong Wholemeal Bread Flour
- 1 teaspoon Ground Mixed Spice
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 150 grams Dried Fruit (cranberries, raisins, sultanas, aprictos, etc)
- - Cross Ingredients
- 2 Tablespoons Plain Wholemeal Flour
- 2 Tablespoons Water
- - Glaze Ingredients
- 3 Tablespoons 100% Apricot Spread I used St Dalfours Apricot Jam
- Place the milk and the coconut oil into a saucepan and add the zest of an orange. Heat gently until the coconut oil melts. - Set aside to cool down.
- Add the yeast, bread flour, mixed spice, nutmeg, cinnamon and dried fruit to a bowl. (The bowl of your stand mixer)
- Once the milk has reached body temperature, whisk up the egg whites and stir them into the milk.
- Pour the milk mixture into the flour mixture and knead for 10 minutes. - (In a stand mixer with the dough hook attachment, on low speed).
- Once kneaded, place the dough into a lightly greased bowl (I used coconut oil to grease my bowl) and cover with lightly oiled food wrap. Leave to rise for up to two hours or place in the fridge overnight.
- Line a baking tray with grease proof paper.
- If the dough was refrigerated, remove it and allow it to come to room temperature.
- Punch down the dough and remove it from the bowl. Knead for 10 minutes.(In the stand mixer on low speed).
- Once kneaded, place the dough onto a lightly floured surface and divide it into 16 equal pieces, roughly weighing around 50g each. (They look tiny, but they do get bigger in the oven).
- Roll each piece of dough into a ball and then place it onto the baking tray. Squash it down with your fingers and shape it into a rounded square shape.
- Place each bun close together on the baking tray but not quite touching eachother. (I placed mine in two rows of eight).
- With the back of a regular table knife, make a cross shape on the top of each of the buns.
- Cover with a tea towel and allow to rise for 1 hour. Pre-heat the oven to 180°C.
- Once risen, create a paste with the cross ingredients. Mix together with a spoon and squash out any lumps.
- Place the paste into a piping bag or a plastic sandwich bag (then snip off the bottom corner) and carefully pipe the mixture over the cross marks on the buns.
- Place the buns into the oven for 15 - 20 minutes until golden brown all over. (They wont look pretty at this point!)
- Once cooked and golden brown, remove from the oven and carefully place on a wire rack.
- Heat up the apricot jam in a saucepan. (This takes seconds).
- With a pastry brush, brush the jam over the warm buns, this will make them look amazing!
- Allow to cool before serving.