It’s Hot Cross Buns time

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit can be lower in sugar and cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavors.

Welcome viewers and introduce the recipe for hot cross buns with a twist.

Lay out all ingredients: measured flour, dry flour for kneading, melted butter, brown sugar, room temperature milk, freshly ground dried orange peel, yeast, cinnamon powder, allspice powder, 1 egg, raisins, and prunes.

Prepare the yeast by adding about 1 tablespoon of brown sugar and room temperature milk to a bowl, mix, cover, and set aside for 10 minutes.

Roughly chop the raisins and blend the prunes into a soft puree for added moisture and texture.

In a mixing bowl, add the all-purpose flour, grated nutmeg, allspice powder, cinnamon powder, and brown sugar, then mix together.

Whisk the egg with grated orange peel and mix essence, then add to the flour mixture.

Check the yeast; if activated, make a well in the flour mixture and add the yeast, egg mixture, melted butter, and blended prunes, mixing well.

Gradually add the milk while mixing until the dough comes together, then knead by hand until a soft and moist dough forms.

Split the dough into two pieces, cover, and let rise in a warm place for about 1 hour until doubled in size.

After rising, flour the surface and divide the dough into smaller pieces for shaping into buns.

Shape the dough into small balls, and prepare the cross using a method inspired by 'sister donna'.

Let the shaped buns rest for another hour to rise before baking.

Prepare a simple syrup with half a cup of water, cinnamon sticks, cardamom pods, dry orange peel, and sugar to brush over the buns after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens