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Berry Choc Hot Cross Buns - Recipe

  • Gluten-free and dairy free.
  • Makes around five buns.
  • Fruit adds natural sweetness.
  • Spread with butter, jam or nut butter.

Ingredients

  Sweet Cherries Samarkand 100g
55g Cherries

  Blackberries, Organic 100g (Pearls of Samarkand)
35g Blackberries

  White Bread Flour, Gluten-Free, 1kg (Dove's Farm)
230g Gluten Free White Bread Flour

  Organic Raw Cacao Powder 1kg (Sussex Wholefoods)
20g Cacao Powder

  Mixed Spice 50g (Hampshire Foods)
2 tsp Mixed Spice

  Quick Yeast 125g (Doves Farm)
1 tsp Quick Yeast. Helps the bread to rise in combination with the egg.

  Organic Coconut Sugar (1kg) - Sussex Wholefoods
50g Coconut Sugar. Helps the yeast to activate as well as adding flavour.


  Plain White Flour, Gluten-Free, 1kg (Dove's Farm)
50g Gluten Free Plain White Flour

  Rice Dream Organic Rice Drink 1litre
200ml Rice Milk or your preferred milk substitute.

  Sukrin Melis Natural Sweetener, powder 200g (Sukrin)
1 tsp Sukrin sweetener

Other Ingredients

  • 1 medium egg and 1 egg white.
  • 3-4 Tbsp water.
  • 3-4 Tbsp Spiced Rum

Method

  1. In a small bowl mix together the cherries, blackberries, mixed spice and spiced rum. Set to one side.
  2. In a large mixing bowl and the quick yeast, flour, cacao and coconut sugar.
  3. Measure the milk in a jug and beat in the egg. Beat this in gradually into the dry ingredients.
  4. Ensure all the ingredients are well mixed. Then cover the bowl with cling film or a lid. Place somewhere warm for around 2 hours.
  5. The dough should have risen a little. This is quite a sticky dough. Gradually mix in the dried fruit and the melted coconut butter and spoon onto a grease or lined baking tray. Leave in a warm place for a further hour.
  6. Whilst the buns are proving, make the dough for the crosses. Mix the plain white flour with the teaspoon of Sukrin Melis and rub in the 15g of coconut butter. Bring the 'breadcrumbs' together with a few tablespoons of cold water.
  7. Pre-heat the oven to 180°c/160°c Fan/Gas Mark 4.
  8. Roll out the pastry between two pieces of clingfilm and cut into strips. Or, roll the pastry into thin sausages between the palms of your hand.
  9. Brush the tops of the buns with egg white. Attach the strips of white pastry to form crosses and brush these with egg white too.
  10. Bake in the middle of the oven for 20-25 minutes.
  11. Allow to cool slightly before serving.


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