Easy Yeast-Free Hot Cross Buns

These Hot Cross Buns are so easy to make! They take 10 minutes to prepare and 25 minutes to cook – no waiting for rising times! This recipe makes 6 buns, but you can easily double it.

Ingredients

Buns:
1.5 cups organic bakers flour
1.5 tsp baking powder
1/3 cup organic coconut sugar
1 cup plain or greek yoghurt
1 cup organic sultanas
1/2 cup organic currants
1 tsp organic cinnamon
1 tsp organic allspice
1/2 tsp vanilla powder

Crosses:
2 tbsp plain flour
1 tbsp water

Glaze:
2 tbsp maple syrup

Method

1. Preheat the oven to 180C fan forced and prepare your baking pan.
2. In a large bowl add flour, baking powder, spices, coconut sugar and vanilla and stir to combine.
3. Add sultanas and currant and stir again to combine.
4. Add in the yoghurt and stir with your spoon or spatula gently to incorporate the yoghurt and then gently knead with your hands until ingredients are completely incorporated and a dough forms.
5. Sprinkle flour onto your bench top and add your dough to shape into a long log.
6. Cut evenly in 6 and roll into balls and shape as desired.
7. Add the balls into a pan with high sides and so they are lightly touching. I found a loaf pan was the best fit for 6 buns.
8. To make the crosses, add the flour and water into a small bowl and stir until a paste forms. You want it to be thick enough that it doesn’t run but thin enough to easily spread in a cross. I used a spoon, but a piping bag also works well.
9. Bake for 20-25 minutes or until lightly golden brown on the top.
10. Glazing is optional, but if you want to, brush maple syrup on the tops of the hot cross buns while they are still warm.

These hot cross buns will last about 3 days in an airtight container, or freeze them to last up to 2 months.