-
Servings
1 -
Prep Time
1hr 20 Minutes -
Cook Time
20 Minutes -
Total Time
1hr 40 Minutes -
Difficulty
Easy
Ingredients
HOT CROSS BUNS
| 200g | spelt flour |
| 0.5 | tbsp yeast |
| 1 | tsp coconut sugar 0.5 cup plant milk |
| 1 | tsp cinnamon |
| 1 | tbsp chai masala |
| 0.5 | tsp ginger powder |
| 0.5 | tsp cardamom 1 tbsp chia seeds |
| 60ml | water |
| 120g | dates |
| 3 | tbsp melted coconut oil |
| 90g | dates |
CROSSES
| 25g | spelt flour |
| 2-3 | tbsp water |
GLAZE
| 0.5 | tbsp coconut sugar |
| 0.5 | tbsp water |
I’m obsessed with chai and dates so I had to go for the ultimate combination of chai and date hot cross buns. I can promise you this combo is DELICIOUS, and it’ll save you picking out the sultanas if you’re like me and not a fan 😉
METHOD
- Warm the plant milk (not boiling) and add in the yeast and coconut sugar
- Stir and leave in a warm place for 15 minutes until bubbly
- Mix flour and all spices (cinnamon, cardamom, masala and ginger)
- Blend 120g dates, water and coconut oil
- Add in the chia seeds and leave to thicken for 5 minutes
- Stir into yeast mixture and add to the mixing bowl with the flours
- Add remaining 90g dates into the bowl and combine to form a dough
- Place in a warm spot covered with a towel for 45 minutes or until the dough has doubled in size
- Preheat the oven to 180 degrees
- Transfer the dough to a lightly floured surface and bunch out the air, knead the dough and cut into 8 pieces
- Roll the dough into balls and place in a baking tray
- Cover and place in a warm spot for 15 minutes or until they have slightly risen
- In the meanwhile, mix the flour and water together in a bowl and pour into a piping bag (or you can do this by hand if the dough isn’t too sticky)
- Using a blunt knife, trace a cross down the buns and then pipe the mixture down the lines
- Bake for 20 minutes until golden
- Mix glaze ingredients together