Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
Buns
- 1 1/2 cups skim milk
- 7grams dried yeast
- 2tablespoons maple syrup (plus extra to glaze and serve)
- 3 1/3 cups plain wholemeal flour (plus extra for dusting)
- 1/3 cup traditional rolled oats
- 1tablespoons ground cinnamon
- 1tablespoons mixed spice
- 3/4 cup mixed dried fruit
- 1teaspoons vanilla extract
- 5milliliter olive oil cooking spray
- smooth light ricotta (to serve)
Cross mixture
- 1/4 cup wholemeal flour
Description
After a healthier hot cross bun recipe? Look no further than our take on this Easter classic that uses wholemeal flour, skim milk and rolled oats.
Method
Step 1 of 5
ACTIVATE YEAST: Microwave milk in a heatproof jug on high for 30 seconds or until just warm. Add yeast and syrup, stirring to combine. Set aside for 10 minutes or until frothy.
Step 2 of 5
MAKE DOUGH: Place flour, oats, cinnamon, mixed spice and fruit into the bowl of stand mixer fitted with a dough hook. Make a well in centre. Add yeast mixture and vanilla. Mix on medium speed for 4 minutes or until dough is smooth and starts to come away from side of bowl. Cover and set aside in a warm place to prove for 1 hour or until doubled in size.
Step 3 of 5
SHAPE BUNS: Spray a 21 x 30cm pan lightly with oil. Punch down dough to remove excess air, then turn out to a lightly floured surface and knead briefly until smooth. Divide dough into 12 portions, then shape each portion into a ball. Place in pan, then cover and set aside in a warm place for 45 minutes or until doubled in size. Preheat oven to 180°C/160°C fan-forced.
Step 4 of 5
MAKE CROSS MIXTURE: Combine flour with 1/4 cup water in a small bowl, then mix to a smooth paste. Transfer cross mixture to a piping bag fitted with a 2mm round tip.
Step 5 of 5
BAKE: Bake for 30 minutes or until golden and cooked through. Brush tops with a little extra syrup to glaze. Serve topped with ricotta and extra syrup.
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