Hot Cross Buns
Easter week would not be complete without hot cross buns!
As they are sweet and bread-like they are a good option for expanding a picky eater’s repertoire. If dried fruit is a no you can leave out or substitute for choc chips, for example.
I would leave at least a little of the spice in as without it they will be very bland and flavour is important, even for picky eaters who prefer plain foods.
My mother is an amazing baker when it comes to all things bread. She makes fabulous rolls and creates divine hot cross buns. I often bake my own rolls etc. but am not a patch on Granny – as my boys are quite happy to tell me!
Today I whipped up some hot cross buns, a food I love. Although these look a little rough and lumpy and bumpy, they taste great.
Making dough with children is great fun. The magic of seeing the yeast froth and then being able to bash the dough around is perfect for all ages.
Dough rising is great basic science!
There are no rise recipes, but I think that’s part of the fun in making hot cross buns. Aside from that, I’ve chosen a simple recipe to follow. As usual, this is for a small batch. I also made mini hot cross buns rather than larger ones. Small is usually easier to contemplate.
1 heaped tsp yeast
1/8 – ¼ cup sugar. I used coconut sugar and actually added more than the minimum!!
¼ + 1/8 cup of warm milk
½ tsp cinnamon powder
½ tsp all spice
1/8 cup peel (or the zest from an orange)
¼ + 1/8 cup sultanas (or other dried fruit or choc chips)
1 tbs melted butter
1 cup flour (I used wholemeal spelt)
Mix flour and water to form a paste. You’re supposed to pipe the crosses, but I used a spoon (which you can probably from the budget results!)
1. Put the yeast, warm milk and a tsp of sugar into a bowl. Allow to stand until starting to froth (approx. 10 mins)
2. Mix all the ingredients into the yeast mixture and bring to a dough
3. Knead for 10 minutes (I cheated and put it into the bread maker)
4. Place in a greased bowl, cover with a tea towel, place somewhere warm and allow the dough to rise (1+ hours).
5. Form dough into hot cross bun shapes.
6. Cover, place somewhere warm and allow to rise for half hour-ish (until they re-rise to 75% of full size)
7. Add a cross to each bun
8. Bake at 180 degrees. I overcooked these (got distracted). About 15 minutes for mini ones works!
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/