It's Easter Time!!!
Sift the plain flour then combine with new hemisphere™ Hemp Seed Flour, yeast, honey, milk, eggs, grated orange zest, vanilla, sea salt, and spices in the mixing bowl of a bench top mixer.
Mix with the dough hook on a low speed to first combine the ingredients then increase the speed to medium and mix for 8 minutes until smooth.
Add the olive oil slowly, until incorporated into the dough. If difficult to combine, finish off manually using a rubber spatula.
Cover the bowl with plastic wrap and allow to rest at room temperature for an hour.
Place the dough in the refrigerator overnight to rest and develop for a further 12 hours. You can go over 12 hours though make sure you cook the buns the following day. This step in the process is important because it helps produce a light and fluffy hot cross bun.
Divide the dough into 18 even size portions. Shape each into a round and place in a baking dish lined with non-stick baking paper. If the dough is too moist, you may have to knead a little with extra flour until it can be portioned.
Leave to set in a warm place for approximately 2 hours. This will depend on the warmth of your kitchen – if cool, turn the oven on low with the door open to help the buns prove. The mixture is quite dense however the buns will still rise a little.
Preheat oven 180°C Fan Forced.
Combine the egg and milk to make an egg wash. Brush the tops of the buns with the egg wash.
Bake 35 minutes or until cooked through and golden brown.
Cool slightly.
Melt chocolate and then pipe (or drizzle with a teaspoon) Xs over the buns.
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Serve warm with lashings of butter and raspberry jam.
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Inspired by: https://thehealthychef.com/blogs/recipes/healthy-hot-cross-buns
Ingredients
Directions
Sift the plain flour then combine with new hemisphere™ Hemp Seed Flour, yeast, honey, milk, eggs, grated orange zest, vanilla, sea salt, and spices in the mixing bowl of a bench top mixer.
Mix with the dough hook on a low speed to first combine the ingredients then increase the speed to medium and mix for 8 minutes until smooth.
Add the olive oil slowly, until incorporated into the dough. If difficult to combine, finish off manually using a rubber spatula.
Cover the bowl with plastic wrap and allow to rest at room temperature for an hour.
Place the dough in the refrigerator overnight to rest and develop for a further 12 hours. You can go over 12 hours though make sure you cook the buns the following day. This step in the process is important because it helps produce a light and fluffy hot cross bun.
Divide the dough into 18 even size portions. Shape each into a round and place in a baking dish lined with non-stick baking paper. If the dough is too moist, you may have to knead a little with extra flour until it can be portioned.
Leave to set in a warm place for approximately 2 hours. This will depend on the warmth of your kitchen – if cool, turn the oven on low with the door open to help the buns prove. The mixture is quite dense however the buns will still rise a little.
Preheat oven 180°C Fan Forced.
Combine the egg and milk to make an egg wash. Brush the tops of the buns with the egg wash.
Bake 35 minutes or until cooked through and golden brown.
Cool slightly.
Melt chocolate and then pipe (or drizzle with a teaspoon) Xs over the buns.