Traditionally, hot cross buns are sugary little treats that taste amazing but contain very little protein, or any nutrients for that matter. This recipe takes those traditional flavours, but adds a nutritious twist which is guaranteed to get your mouth watering! Each hot cross bun is packed with 8.4g of protein. This recipe is definitely too good just to make at Easter; you’ll be making these all year round.
Servings - 8
275g spelt flour
2 scoops (25g) Unflavoured Organic Whey Protein
3 tbsp coconut palm sugar
1 tsp fast action yeast
½ tsp salt
2 tsp mixed spice
65g chopped apricots*
150ml unsweetened almond milk
25g melted coconut oil
For the crosses:
40g spelt flour
20g almond milk
1 egg cup of boiled water
1 pinch mixed spice
1 tsp coconut palm sugar
Combine the flour, protein, yeast, salt and mixed spice in a large bowl.
In a separate bowl, whisk the egg with the melted coconut oil and almond milk.
Slowly add the egg mixture into the flour.
Fold in the apricots and currants until it becomes a dough.
Place the dough in a well-oiled bowl and leave to rest in a warm place for 1 hour until it has risen.
Knead the dough for 5 minutes and then cut into 8 equal balls.
Place on a lined baking tray and leave to rise in a warm place for a further 20 minutes.
Preheat oven to 180 degrees (fan).
To make the white crosses, mix the almond milk and remaining spelt flour together to form a dough. Roll these into long sausages.
Make up the sugared water and once the buns have risen for 20 minutes brush a little over the top of each and place the sausages in a cross to form that iconic hot cross bun pattern!
Place the buns in the preheated oven for 15 minutes until golden**
*If you don’t like the sound of apricots, why not try this recipe with another dried fruit such as cranberries?
*Once the buns are out of the oven you can brush them again with the sugared water to make them shiny.