Lighter Hot Cross Buns by Allinson's

  • Total Time

    2h 15m
    • Prep Time

      2h 0m
    • Bake Time

      15m
  • Serves

    16


Save

These hot cross buns have a mixture of spelt, oats and strong white bread flour. They contain lots of fruit which packs a punch for flavour. 

If you're looking for a more nutritious version of the classic hot cross bun, then this is the recipe for you.

Method

  1. In a saucepan, slowly bring the milk to boil with the cardamom pods, lemon zest and orange zest. Once it's reached boiling point, take the pan off the heat and allow to cool at room temperature. 

  2. In a large mixing bowl, sift together the flours and salt. Then add the oats, yeast, agave and beaten egg.

  3. When the milk has cooled, remove the cardamom and pour into the mixture of the large mixing bowl.  

  4. Mix together until the ingredients are well incorporated.

    Onto a large floured surface using your hands, knead the dough until it becomes a sticky stretchy dough. This should take 5-8 minutes.

  5. Lightly oil a bowl and place the dough in it. The oil will prevent the dough from sticking as it proves. Use a damp tea towel to cover the dough and leave in a warm room to proove. This should take around an hour. 

  6. In a separate bowl, mix together all the fruit. Bring your proved dough to the suface and sprinkle the fruit mixture in the middle. Knead briefly to distribute all the ingredients.

  7. Divide the dough into 16 even pieces and roll into smooth balls. Position the balls onto 2 baking sheets in rows of 4, about 1 cm apart. Cover with a damp clean tea towel and leave to rise until doubled in size again.

  8. Preheat the oven to 220ºC/fan 200ºc/gas mark 7.

  9. It's time to prepare the crosses. In a small bowl, mix together 2 tbsp of flour with 2-3tbsp of water making sure you add it gradually until you have a thick paste. 

  10. Put this paste into a piping bag (or sandwich bag) and snip the corner. Once the buns have risen in size, pipe crosses across the buns.

  11. Bake in the oven for 15 minutes until golden on the top. While the buns are in the oven, warm the jam with 30ml of water in a pan. As soon as the buns are ready, paint the jam onto the buns using a pastry brush. 

  12. Allow the buns to cool fully before serving.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close