My kids LOVE Hot Cross Buns, but deep down I know they are about as nutritious as a piece of cake. Plus they get expensive!
When I’ve tried to bake my own in the past, they always turn out as dry little rocks that no one wants to eat, no matter how much butter I put on them!
I had a brain wave yesterday; I thought I’d try using my fail-safe 2-ingredient dough recipe and converting it to create hot cross buns. WINNER!
Clearly, my crosses didn’t work out so well but that didn’t stop them being devoured.
Suitable for 9 months plus.
Makes 6 Hot Cross Buns
1 cup Greek yoghurt – I use the Farmer’s Union brand
1 cup Self-Raising Flour
1/2 cup currants
1 dessert spoon of raw castor sugar
good shake of mixed spice
Pre-heat oven to 190 degrees.
Add all ingredients into a bowl and gently mix with a spoon. It can be quite sticky so add a little more flour in small dose until you have a nice soft dough. Tip onto floured work surface and knead for 1 min.
Cut into 6 even pieces and roll into balls. Place on tray lined with baking paper leaving a couple of centimeters between each one.
Brush with maple syrup and attempt to make the crosses by mixing 2 teaspoons of flour with a few drops of water and ‘painting’ on the crosses. A purist would pipe them on but not me … too fussy!
Bake in pre-heated oven for 10-12 mins or until golden. Enjoy warm with lashings of butter!