Recipe: Who Says Hot Cross Buns Are Just for Easter?
- Words by Peppermint
Whoever decided hot cross buns could only be enjoyed at Easter, had another thing coming. And while store-bought always does the trick to curb our cravings, there’s not much better than indulging in a fresh bun, straight from the oven when the chocolate stash runs dry. *Wipes away drool.*
We feel for our gluten-free friends though so to ensure no one misses out this long weekend (and beyond), our wonderful friends over at the much-loved Nodo have given us their hot cross buns recipe so you can indulge in their famous treats wherever you are! Full disclosure: you won’t be able to eat just one.
INGREDIENTS
Makes 10
500g (3 1/4 cups) Nodo plain flour
40g (1/4 cup) Rapadura sugar
10g (2 tsp) xanthan gum
5g (1 tsp) salt
1 tbsp yeast
1 tbsp psyllium
400ml (1.5 cups) milk
100ml (1/2 cup) water
1 large egg
70g (1/3 cup) butter
1 tbsp cinnamon
2 tsp all spice
2 tsp ginger
260g soaked dried fruit (we love dried blueberries!)
METHOD
Preheat the oven to 185 degrees celsius.
Activate the yeast by mixing the yeast and warm milk together in a small bowl.
In a separate bowl, soak the psyllium in the water and set aside to thicken.
Weigh the flour, xanthan gum, sugar and salt, adding them to a large bowl and mixing slightly.
Once the yeast and psyllium have thickened, add them to a kitchen aid with the dry ingredients, also combining the soft butter and egg.
Fit the mixer with a hook attachment, and mix the ingredients on first speed for three minutes.
Scrape down the sides of the bowl and ensure there are no dry ingredients at the bottom of the bowl. Mix further on second speed for three to four minutes.
Add the spices and mix the dough for another three to four minutes.
Scrape the sides once more, adding in the soaked blueberries, including any juice.
Mix the dough on first speed until the fruit has dispersed properly.
Remove from the bowl and transfer to a lightly greased baking tray.
Allow the dough to rest in the fridge for an hour at least – the longer the better.
Transfer the rested dough onto a lightly floured bench (we use rice flour here).
Cut and shape the dough – into portions of roughly 75g.
Place portions onto a greased baking tray, crossing the buns with the crossing mix (see recipe below).
Bake in the oven for 25-30 minutes.
Coat with glazing mix to finish (recipe below).
CROSS MIXTURE
Ingredients
1/2 cup Nodo plain flour
4-5 tbsp water
Method
Mix flour and water together until you reach a smooth consistency. Place mixture into a piping bag and pipe onto hot cross buns.
GLAZE
Ingredients
1/3 cup hot water
2 tbsp sugar
Method
Add both ingredients together and stir until sugar has dissolved then brush over the freshly baked hot cross buns.
CHOCOLATE HOT CROSS BUN VERSION
Simply replace 85g flour with cocoa, replace the dried fruit with chocolate chips and replace ginger with cardamon. Yum!
A big thanks to our friends at Nodo for this amazing recipe!
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On the 14th of April 2013 the Rana Plaza garment factory in Bangladesh collapsed, tragically killing 1134 workers and injuring over 2,500 more.
Every year we commemorate this devastating and avoidable loss of life and advocate for better working conditions for all during Fashion Revolution Week, which runs from 22nd-28th April in 2026.
This year there are different themes for each day of the week, with the annual Mend In Public day falling right in the middle, on Saturday 25th April.
This is your cue to gather your community, settle in and commit some time, attention and creativity to mending your clothes in the pursuit of extending their life in your wardrobe. Be it patching, embroidery, sewing or stitching, there are many ways to resolve structural and aesthetic issues in your garments that will see you donning them for years to come!
If it’s a bit tricky to get mending on the day itself (it will be ANZAC Day here in Australia) then fear not. Any time is the right time for mending so if you need to take needle in hand on another day that will do just fine!
Comment below if you know of any events you`d like to share happening in your community.
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When @Laura_The_Maker reached out to me last year to ask if I’d be interested in being featured in @PeppermintMagazine I didn’t hold back. I 100% fan girled 🤣 it was obviously a yes!
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Our lovely community manager Em, runs us through the offer.
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Mother`s Day Chocolate Treats Subscription Special! 🌟
It`s almost time to celebrate that special person in your life who has motherly energy – mum, aunty, single parent, queer parent, grandparent, caregiver... or maybe just someone who happens to love getting chocolate treats (and hey, maybe that someone is YOU!).
This very sweet subscription offer comes with some glorious goodies, thanks to our friends at @TheOriginalCocoaTradersCo!
SUBSCRIBE FOR $79 AND RECEIVE:
🌟 1 x 12-month Peppermint Subscription
PLUS!
🌟 Vegan, gluten-free, 43% cocoa, Certified-Organic Taming The Jackalope Drinking Chocolate from @TheOriginalCocoaTradersCo
🌟 Vegan, gluten-free, 70% cocoa, Certified-Organic Ship To Wreck Chocolate Flakes from @TheOriginalCocoaTradersCo
🌟 Issue 64 (includes a free code for the #PeppermintDaisyDress digital sewing pattern!)
🌟 A5 art card of our exclusive ‘Together We Rise’ Issue 60 cover design by @LukeJohnMatthewArnold
🌟 All wrapped in fabric from @DoopsDesigns
Price includes postage! This special offer is available to Australian addresses only. Don`t miss out – there`s limited numbers!
🌟 Link in bio 🌟
#PeppermintMagazine #MothersDay
