‘based on Irish Soda bread recipe, I use greek yoghurt to bind these hot cross style buns with no yeast, no butter, no processed sugar and no eggs.   They are delicious fresh served as they are, buttered up or with a favorite jam.  You can make them in 5 minutes with a cooking time of 20 minutes.  Fresh bakes in half an hour and I cannot think of anything more welcoming on a Sunday…’

hot cross buns 1

You will need:

400g self raising flour
1 tablespoon agave or Stevia
1 teaspoon bicarbonate of soda
a pinch of salt
300ml greek yoghurt
100g dried mixed fruit
zest of half a lemon, grated
1/4 teaspoon cinnamon
the seeds from 1/2 pod vanilla

Simply sieve the flour into a large bowl. Add the bicarbonate of soda and the other ingredients. Mix. Use a spoon and stir while you mix in the yoghurt. Bind together with your hands into a dough. There is no need to knead the dough and I find that the less you do, the better as the buns will be light and airy. Form buns and place on a flat oven dish covered baking paper.  Use a knife and cut a cross on the surface of each bu.  Bake in a preheated oven at 190C for 15 to 20 minutes.

Use a brush to coat very lightly with honey if you wish.

Trade Enquiries:
Agave and Stevia by Truvia from Silver Spoon via Borg & Aquilina
Allinson Fine Flour via Borg & Aquilina
Saxa Salt by Premier Foods at George Borg Ltd
Greek Yoghurt by Kolios at Quality Foods
Dried fruits, vanilla and spices, baking powder delivered to my home by
Kitchenware by Pedrini, Prestige and Bialetti available at K & Co, Telephone 79415384
Lemons and fresh fruit by Big Fresh Mosta, Oscars Fruit and Vegetables Paola and Barbuto [organic]

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