Healthier hot cross buns

Olive oil and dark chocolate healthier hot cross buns

Olive oil and dark chocolate combine with a mixture of delicious spices bring together these healthier hot cross buns. They are naturally vegan, free from margarine or vegan butter and low in refined sugar AND they’re soft, fluffy and delicious.

I’ve always been a little scared of baking yeasted breads. It is not something I grew up doing, and it seemed like so much could go wrong. After looking at the ingredients list of store bought breads (including hot cross buns) I knew that had to change. A the store, the choices are either a product wit ha long list of undesirable ingredients or something decidedly unaffordable.

So, I learned to make my own, and, guess what? Not only was it a lot easier than I anticipated, but it was FUN. There is something very therapeutic about working with dough, and you just cant beat the enjoyment of freshly baked.

What makes these healthier hot cross buns?

Well, they;

•  Contain no refined sugar (depending on your choice of chocolate chips)
• Use good quality olive oil, not hydrogenated margarine or genetically modified canola
• Are free from preservatives (like those from the store), additives and flavourings

How to make healthier hot cross buns

Step 1

To begin, you need to combine your hot cross bun ingredients together. This is best done using a stand mixer or food processor with a dough hook, but you can do it by hand- you’ll just need to exert some arm strength.

Add flour, cacao, spices, salt, yeast, flax eggs, milk and maple syrup to the bowl of your food processor, dough hook attached. Run the bread program (or simply process on medium speed) for 6-8 mins. The dough should be in a neat ball, have pulled away from the bowl and be mostly smooth, except for some flax seeds.

Next, with the processor running, every slowly drizzle in the olive oil. Continue to process the dough until all the oil has been incorporated. If you press with your finger the dough will be slightly sticky.

The first proof

Leave the dough in its bowl and cover with a tea towel, in a warm spot. You will need to rest it for approximately 1 hour, or until the dough has doubled size. Choose a spot that is warm, but not hot (like in front of an open fire)- i leave mine in the oven with only the light on, and that works perfectly.

Shape your healthier hot cross buns

Once the dough has risen, turn it onto a lightly floured bench and need out to form a flat rectangle, adding flour to the bench as needed to prevent sticking. Scatter chocolate chips evenly on top, and lightly kneed to distribute. Divide dough into 12 even portions, using a scale if you want to be precise.

Take each portion, and roll into a rough ball. With the ball sitting o the bench top, use your finger to pull the sides into the centre, pinching the dough tother on top (kind of like your making a round dumpling). Flip over the ball- you should now have a neat looking ball. Place on a tray, and repeat with the next portion.

Place shaped hot cross buns in a  3×4 layout, leaving approximately 3cm between each bun.

The second proof

Cover buns with a tea towel, and allow to prove a second time. This should take 45+ minutes, and is an important step in creating a soft and fluffy result. Once the buns have doubled in their size (they should be touching by now), remove from the oven.

Bake

Preheat the oven. While its warming, pipe the cross on top of the risen buns then bake for 15-20 mins. To asses if they are ready, tap the centre buns- they should sound hollow.

Storage

To finish, cover with the glaze (see recipe) and serve hot. They will keep for 2-3 days, stored in an-air tight container, or can easily be frozen for late use.

Print