Baby Hot Cross Buns

Soft, comforting, low sugar, baby-friendly hot cross buns, and much quicker to whip up than your traditional recipes.

Ingredients:

300g of self-raising flour or GF*
215g of plain yoghurt – greek, natural or plant based alternative*
100ml of milk – cows or plant based alternative*
3 tsp of ground cinnamon
2 tsp of ground mixed spice
1 tsp of baking powder
35g of soft brown or caster sugar (optional)
140g of seedless raisins

For the cross

75g of plain flour
1tbsp of sugar (optional)
1 tbsp of syrup (agave nectar, fruit syrup or honey for over 1’s) – optional

Dairy Free Alternative, Egg Free, Gluten Free Alternative, Vegan Alternative, Vegetarian

Method:

Add all the bun ingredients to a bowl and stir with a spoon to combine. Tip the mixture onto a floured work surface, using floured hands, bring the dough together to form a ball and cut into 8 equal portions.

Roll each section into a bun and place onto a non stick baking tray with an inch gap between each roll. If it’s sticking, roll in flour and quickly bring together. Try not to overwork the dough!

In a small bowl add the plain flour and optional sugar, with just enough water to make a thick paste. Spoon this mixture into a sandwich bag, squeeze the mixture to one corner, snip 0.5cm off the edge of the corner and pipe your crosses onto the buns.

Bake for 15-20 mins at 180d/365f fan, until risen well and browned on top.

Tap under a bun, if it sounds hollow they should be ready. Once your hot cross buns are out of the oven and still hot, brush a thin layer of syrup to the top of the buns to soften a nice sheen. This step is optional, but a healthier alternative to traditional methods.