No Cross Hot Cross Buns
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Who doesn’t love a hot cross bun?! Well actually Jack isn’t the biggest fan but Gemma loves them so set out on a mission to make some zero waste, avoiding the annoying single-use packaging they often come in. We are a little lazy when it comes to baking so left out the crosses as didn’t have a piping bag and didn’t want to buy for just one recipe, hence the no cross! Recipe followed found at Recipes Made Easy
You’ll need a mixing bowl. Plus good scheduling, overall time to make around 24 hrs!
Makes 12 buns
Ingredients (when in italics available from the van)
For Buns:
500g strong bread flour (we like using a mix, sometimes using spelt or buckwheat as well as strong)
2-3 tsp mixed spice (approx 38p)
1/2 tsp ground nutmeg (approx 8p)
60g demerara sugar (18p)
1 1/4 tsp salt (approx 8p)
50g fat - butter or rapeseed oil works well (30p)
125g raisins (63p)
50g mixed peel
1 egg lightly beaten, or use egg substitute such as chia or flax egg
100 ml sourdough starter (if anyone wants a sourdough starter please email us!)
200 ml warm water
For the glaze
25g demerara sugar (8p)
50 ml water
1/2 tsp mixed spice (approx 8p)
Total cost from Incredible Bulk approx £1.55
Method:
Make sure you have recently fed your sourdough starter and its ready to use.
Make the dough by placing the flour and spices into large mixing bowl and stir in sugar and salt. Rub in fat with fingertips, then stir in raisins and mixed peel. Make a well in the centre.
Drop the egg into the well and add the sourdough starter. Add most of the water and mix to a soft, slightly sticky dough, adding the remaining water if needed.
Turn out the dough and kneed gently, until smooth and elastic and no longer sticky. Place in a lightly oiled bowl, turning to coat the dough in oil. Cover and leave in a warm place to rise for about 12hrs.
Next, turn out and lightly knead the dough. Divide the dough into 12 and roll each into a ball. Place on a greased baking sheet. Cover loosely and leave in warmish place for 10-12 hrs / overnight until doubled in size.
Preheat oven to 190 degrees Celsius / 180 fan / gas mark 5
Bake for 20-25 mins until risen and golden.
While the buns are baking you can make the glaze, placing the sugar, water and spice in a pan and heat until sugar dissolves and water evaporated.
Once buns are cooked transfer to wire rack and brush tops with sugar glaze.
Zero Waste Tips
All ingredients are easy to find without single use plastic packaging.
Can be frozen for up to 2 months.