Commercially a single hot cross bun contains up to 5 teaspoons of sugar. These only have ¼ cup of honey in the entire batch! Not to mention the commercial ones have all the artificial preservatives, flavours, and added nasties.
It would be impossible to create the same texture as the traditional buns, however, I can only describe these as cinnamony fluffy goodness. A bun that is not dry, and is spiced with cinnamon, nutmeg, and cloves. As I was starting my attempt to recreate hot cross buns, I realised I ran out of almond flour! Not to fret though, I used coconut flour, and made sure I had an adequate amount of liquid as coconut flour is very absorbent.
By whipping the egg whites separately, you are able to get a lot of air into the egg whites, which adds more air into the batter, and results in fluffier buns.
Slathered with good quality butter is a must (but in my case I used palm shortening). I’ve heard Nutella may also be a great alternative 😉
The chocolate hot cross buns seem to be very popular in supermarkets (just add some chocolate chips), and I have thought about experimenting with sticky date and caramel hot cross buns. Oh I think of too many variables…
Also, note to self, I should really buy a piping bag to do the crosses before making a recipe!
A hot cross bun is a slightly spiced sweet bun traditionally eaten around Easter. I say eat them all year round!
- - 4 eggs
- - 1/4 cup honey (85g)
- - 3 tablespoons coconut oil (30g)
- - 1 tablespoon coconut butter (27g)
- - 1/2 cup water (113g)
- - 1/2 cup coconut flour (60g)
- - 2 tablespoons tapioca flour (10g)
- - 1/4 teaspoon salt
- - 1 drop wild orange essential oil (or 1 teaspoon grated orange zest) (optional)
- - 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- - 3 teaspoons ground cinnamon
- - 1 teaspoon ground nutmeg
- - 1/2 teaspoon ground cloves
- - 1/2 teaspoon baking powder
- - 1 small apple, grated (62g) (optional)
- For the glaze
- - 2 teaspoons honey
- - 1/2 teaspoon water
- - pinch cinnamon
- For the crosses
- - 2 teaspoons coconut butter
- - 1/2 teaspoon tapioca flour
- - 2 teaspoons water
- - 2 teaspoons coconut oil
- Preheat oven to 170 degrees. Grease a muffin tray with coconut oil or line with liners of choice
- Separate eggs, add yolks to bowl, and egg white to another. Add honey, coconut oil, coconut butter, and water to the yolks. Whisk until light and fluffy
- Add coconut flour, tapioca flour, salt, orange essential oil, vanilla powder, cinnamon, nutmeg, cloves, and baking powder to the egg yolk mixture and mix until thoroughly combined. Add the grated apple and fold through
- Use an electric mixer to beat the egg whites until stiff peaks form. Very lightly fold the egg white through the mixture until just combined
- Bake in oven for 20 minutes until toothpick comes out clean
- Meanwhile, make he glaze by whisking all glaze ingredients together. Brush onto hot cross buns while still hot. Leave buns to cool completely on a wire rack
- Make the crosses by mixing all cross ingredients until no lumps remain. Decorate hot cross buns with a cross shape once buns are completely cooled (It's easier once they have been cooled in the fridge as the crosses 'set' this way once they touch the buns)
Instead of using the coconut butter and water in the buns mixture, substitute with the same weight of coconut milk.
For a twist: Add in chopped chocolate or chocolate chips to the batter. Or raisins or your favourite dried fruit