So, it's Good Friday, and we forgot all about making hot cross buns yesterday (again!) to have for breakfast this morning.....
When I got up this morning and decided I'd make some in time for brunch, I realised that my yeast was old and past it and wasn't going to rise anything..... Not to be defeated, I decided on the experimental option, creating a batch of soda bread style hot cross buns! Not only do these require no yeast, no kneading and no rising, they would be ready in time for breakfast! Brilliant.
So if you, like me, forgot to make any yummy buns in time for Good Friday, the good news is you still have time to make this version! From start to finish you can have these ready in about 40 minutes, leaving the rest of your day devoted to holiday festivities and relaxation!
Soda bread style Hot cross buns (makes 8-10 buns)
400g (3 cups) Whole spelt flour
100g (1 cup) rye flour
1 tsp fine sea salt
2 tsp bicarbonate of soda
Zest of an orange
1/4 tsp ground allspice or cloves
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
100g (1 cup) currents or raisins
400ml yoghurt (soya works well)
1-2 tbsp milk (I used oat milk)
For the cross:
25g (1/4 cup) rye flour
25g (1/4 cup) tapioca flour
4 tbsp water
1 tsp melted coconut oil
For the glaze:
1 tbsp maple syrup or refined sugar free apricot jam*
3 tbsp hot water
Preheat the oven to 200 degrees C.
In a large bowl, sift together the flours, bicarb, spices, orange zest and salt. Add the yoghurt and 1-2 tbsp milk & combine lightly. Tip out onto a work surface and just bring the ingredients all together to form a very slightly sticky dough, you don't really want to knead the dough as the buns will become too dense.
Split the dough into 8 pieces (for generous sized buns)!
Shape each piece of dough into a ball and pop them onto a couple of lightly floured baking trays.
With a sharp knife, make a cross on the top of each bun.
Next mix up your ingredients for the crosses, and pipe the cross into the cross on each bun.
At this point you could lightly brush the tops of the buns with milk if you like for a more golden crust.
In a small bowl, dissolve the maple or jam in the hot water and set aside ready for glazing.
Take them out of the oven and glaze them with the honey mix while still piping hot. Leave for 5 minutes for the glaze to form a sticky coating and serve still warm!
These are very good eaten as they are, or spread with a little coconut oil.
Wishing you a very happy Easter!
**Updated and Veganized April 2015