Easter Spiced Carrot Hot Cross Buns
These soft, sweet, and spiced hot cross buns incorporate carrots for an earthy flavor and delightful texture, making them a perfect addition to your Easter brunch.
Ingredients
Dough Ingredients
- 4 cups '00' flour or plain flour
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 4 teaspoons ground mixed spice
- 1/4 cup caster sugar
- 17 grams dried yeast
- 1 1/4 cups milk, warmed
- 60 grams butter
- 2 units eggs
- 1 heaped cup Just Veg Carrot Shred
- 1/3 cup self-rising flour
Topping
- to taste Peach or apricot jam for brushing cooked buns
Instructions
Preparation
- Whisk the yeast, milk, butter, and caster sugar until the sugar dissolves and the butter melts, then let it rest for 20 minutes.
- Add flour, salt, cinnamon, and mixed spice to a stand mixer bowl.
- Mix in the shredded carrot, eggs, and yeast mixture, then knead with a dough hook for 5 minutes.
- Transfer the dough to a large greased bowl, cover, and leave in a warm place for 45–60 minutes until doubled in size.
- Punch down the dough, place it on a floured surface, and briefly knead it into a smooth ball.
- Divide the dough into 9–12 pieces, shape them into balls, and place them on a lined baking tray.
- Let the buns rest for 15 minutes while preheating the oven to 180°C fan-forced.
- Mix the self-rising flour with 1/4 cup water to make the paste for the crosses.
- Pipe crosses over the buns, then bake for 25 minutes.
- Brush the hot buns with jam as soon as they come out of the oven.
Notes
Store in an airtight container at room temperature for up to three days. Freeze for longer storage, ensuring they are cooled before wrapping tightly for prevention of freezer burn.