RACHEL LETT
While we typically associate hot crossed buns with Easter, these can certainly be devoured all year round. I've omitted any sweetener as I feel they don't need it — with the orange zest, pecans and spice, there’s enough going on to exercise your taste buds, but if you wish, you could use a small bit of raw organic honey or stevia. Ps. don’t be put off the list of ingredients, they’re not too tricky and too good to miss out on.
Spiced Fluffy Hot Crossed Buns
MAKES 8 BUNS
1 tablespoon active dry yeast
pinch ground ginger
1 tablespoon inulin
60g sour cream
120ml of warm water
170g almond flour
80g golden flaxseed, finely ground
35 g whey protein isolate
18 g psyllium husk
2 teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg freshly ground
1/4 teaspoon ground allspice
3 eggs at room temperature
1 tablespoon apple cider vinegar
1–2 tablespoons orange zest
56 g unsalted grass-fed butter at room temperature
1/2 cup pecans
For the icing — optional
25g cream cheese
1 tablespoon lemon juice
a drop or two of orange extract or a teaspoon of orange zest would work
Ingredients
In a mixing bowl, combine the yeast, ginger and inulin. In a separate bowl, mix together the warm water and sour cream (this will simultaneously cool the water, and heat the cream —you want it to be lukewarm, about 36°C). Add the sour cream and water to the yeast. Mix together and allow to activate for 7–10 minutes—it will begin to bubble, and get foamy.If the yeast doesn't activate, or get foamy, then you will need to start over. There are two reasons for this, your yeast could be too old, or the mixture is either too warm or too cold—yeast works best around 36°C
While the yeast is activating, mix together the dry ingredients, almond flour, ground flaxseed, whey protein powder, psyllium husk, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice and chopped pecans in a separate bowl.
Once the yeast has activated, whisk in the egg, vinegar and orange zest, until combined.
Using an electric mixer, add a third of the flour, with a third of the butter, at a time, until all the ingredients have been incorporated and there are no visible butter streaks.
Lightly wet your hands and divide the mixture into 8 uniform balls. Place on a lined backing tray, cover with a damp tea towel and allow to proof (rise) for 1.5–3 hours, until the dough has about doubled in size—The speed of this process will depend on how warm your house is. If the dough isn’t rising, move it to a warmer place like an airing cupboard.
Before baking, preheat the oven to 190°C and gently egg wash the top of the buns. Bake for 10 minutes, reduce to 180°C and bake for a further 15–20 minutes until golden brown, and sound hollow when tapped. Cool on a wire rack.
To make the icing, mix the the mascarpone, lemon juice, orange zest and enough warm water to thin it out to a drizzling consistency. Drizzle over the cooled buns, giving them an honorary cross. Enjoy toasted, with a slather of butter.