Easiest Way to Cook Delicious EasterBake Wholemeal Hot Cross Buns

EasterBake Wholemeal Hot Cross Buns. Easy, classic old-fashioned hot cross buns are perfect for your Easter celebration! After baking, the signature cross is just a simple powdered sugar glaze. Once decorated, you can enjoy while warm or store in an airtight container for a treat at a later time.

There is nothing better than eating a delicious homemade hot cross bun and. Best Ever Easy UK Hot Cross Buns Recipe with yeast. The cross can either be a piped sweet icing marked after the bun is baked or a cross that's drawn on the bun before it goes into the oven using a simple flour water. You can cook EasterBake Wholemeal Hot Cross Buns using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of EasterBake Wholemeal Hot Cross Buns

1. Prepare 150 mls of warm milk.
2. Prepare 1 1/2 tsp of dried fast acting yeast.
3. It's 1 of egg.
4. It's 1 tbsp of honey.
5. You need 30 g of butter.
6. Prepare 320 g of wholemeal bread flour.
7. It's 1/4 tsp of salt.
8. It's 1/4 tsp of nutmeg.
9. Prepare 3/4 tsp of mixed spice.
10. It's 100 g of currants.
11. Prepare 1 of dessert apple.
12. Prepare of ----.
13. You need of For the crosses (optional).
14. It's 50 g of wholemeal flour.
15. Prepare 50 mls of water.
16. Prepare 1 of egg.
17. You need of Coconut sugar (or brown sugar).

A traditional hot cross bun is a yeasted sweet bun that's lightly spiced and studded with raisins or currants, then marked on top with a cross that's either piped in icing There isn't one clear explanation for why hot cross buns make their way to our table around Easter. Weekend Recipe: Healthy Hot Cross Buns for Easter. These hot cross buns are made from the perfect balance of wholemeal spelt and rye flour, similar to how my great Polish aunt used to make her brioche. Perfect your very own hot cross buns with our foolproof recipes from other home cooks.

EasterBake Wholemeal Hot Cross Buns step by step

1. Pour 100mls of the warm milk into a bowl or jug and sprinkle the yeast on top. Set the bowl to one side and leave for 15 minutes to activate the yeast..
2. In another bowl, gently whisk the remaining 50 mls of milk, egg and honey..
3. In a large mixing bowl, mix your flour, salt and spices. Cut your butter into cubes and add into the mixing bowl. Rub the butter and flour together with your fingers until the mixture looks like breadcrumbs..
4. Peel, core and finely dice the apple. Add the diced apple and the currants into your mixing bowl containing the flour, and mix well..
5. Add the egg and honey mixture to your yeast mixture and stir to mix. Add the wet yeast mixture into your large mixing bowl of flour and fruit. Stir well with a spoon and then use your hands to bring the dough together, you want the dough to be just dry enough to knead without it sticking to the surface. If the dough is too sticky add some more flour. If it is too dry then add some water..
6. Knead the dough for 5 minutes or so, until it is smooth and slightly elastic. Then return the dough to the large mixing bowl, cover with a damp tea towel and leave in a warm place to rise..
7. When the dough has nearly doubled in size you can make the buns. Wholemeal dough needs extra time to rise so be patient. Depending on your flour and yeast, it can take up to 1.5 hrs for the dough to rise..
8. Gently knead the dough again to knock it down slightly. Then roll the dough into a fat sausage. Using a knife, cut the dough into 8 even sized rounds. Use your hands to shape each piece of dough into a round bun. Place each bun on a lightly oiled baking tray..
9. Put the buns back into a warm environment and allow to rise again for half an hour..
10. Pre-heat the oven to 200°C..
11. While the buns are rising, make the crosses (steps 11 - 12 are optional). Make a dough by mixing together the extra 50g of flour and 50mls of water in a small bowl..
12. Using floured hands, roll the dough into thin sausages and lay them in a cross over the hot cross buns..
13. Glaze each bun with beaten egg and a sprinkle of coconut sugar if desired..
14. Place a baking tray of boiling water at the base of the oven – this gives the buns a lovely crisp exterior. Then bake your hot cross buns for 20 minutes until they are golden brown and nicely crisp on the bottom. Allow to cool slightly before eating..

These hot cross buns are prepared in a bread machine but baked in the oven for a nicer finish. Wholemeal hot cross buns from scratch. Serve them Easter morning with some hard boiled eggs and fruit! More sweet brunch additions I love are No-bake Strawberries and Cream Crepe Cake, Honey lemon Bars, and Chocolate Drizzled Coconut Macaroons. Debbie Major's hot cross bun loaf is flavoured with aromatic saffron.