These take a little bit of patience but are totally worth it! They're great for freezing, so you can enjoy them for weeks to come.
As with all our recipes, allowing your child to do as much of the process themselves, where appropriate, is key in supporting their learning and development. Think about if they can weigh, mix, chop or scoop independently, as this is where the real learning comes in!
Ingredients:
- 600g strong white bread flour
- 60g caster sugar
- 300ml dairy-free milk (we like unsweetened almond milk)
- 60g apple sauce
- 40ml sunflower oil
- 7g fast action dried yeast
- 125g dried mixed fruit
- Zest of 1 lemon
- 2 tsp of mixed spice (or 1tsp cinnamon/1tsp nutmeg)
For the crosses:
- 50g strong white bread flour
- 70ml water
- 2 tbsp apricot jam
To serve:
Method:
- Mix 600g of the strong white bread flour with caster sugar, dried yeast, mixed spice and lemon zest.
- Heat the milk alternative until lukewarm and add to the dry mixture. Add the apple sauce and oil and stir until a sticky dough is formed.
- On a clean work surface, knead the dough until springy, smooth and shiny (you may need to dust with flour if it’s sticking too much).
- Lightly oil a mixing bowl, place the dough into the bowl and cover with a clean, slightly damp tea towel. Place in a warm place for a few hours until the mixture has doubled in size.
- On a lightly floured surface, divide the dough into 12 equal pieces and shape into buns.
- Place the buns on a lined baking tray and cover with the towel again to prove for another 30 – 60mins.
- Preheat the oven to 220°c.
- To make the crosses, mix 50g strong white bread flour and water until smooth. Place in a sandwich bag and snip the end off. Pipe crosses onto the buns.
- Bake for 10 minutes or until golden brown. Mix the apricot jam with 2 tbsp of hot water until smooth and brush over the hot cross buns. Leave to cool and then they are ready to eat. Enjoy!