Whilst I LOVE Hot Cross Buns, they can be a bit of a fiddle, so this year, in honour of the usual recipe we offer, we thought hot cross buncakes would be a bit of fun and actually, they were completely delish and we highly recommend this option for the non bakers amongst you!
Hoppy Easter, and if you are so inclined, make sure you check out our MANY more traditional Hot Cross bun options. There are plenty;
White Chocolate and Cranberry Hot Cross Buns
Raspberry and Chocolate Hot Cross Bun Pudding
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Need
- 300 Grams bakers or strong flour
- 3 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- Pinches pink salt flakes BUY
- 50 Grams raw caster sugar BUY
- 270 Grams buttermilk
- 2 egg
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams butter melted (and extra butter for frying) BUY
- 1 Drop each of doTERRA orange, lemon,cinnamon, tangerine, ginger and clove oils.
- 2 Tablespoons cocoa powder BUY
Do
- 1
Preheat a pan over medium heat.
- 2
Place flour, baking powder, baking soda, salt and sugar into the Thermomix bowl. Combine 10 sec/speed 10.
- 3
Add buttermilk, eggs, vanilla and doTERRA oils. Mix 10 sec/speed 6. Scrape bowl and repeat.
- 4
Add melted butter and combine 10 sec/speed 6.
- 5
Remove about 1/4 of the mixture and pour into a squeezie bottle. To the remaining mixture, add cocoa and combine 6 sec/speed 5. Use a spatula to fully combine.
- 6
Place a little butter in the preheated pan and drop spoonfuls of chocolate batter into the pan, then squeeze a cross on top of each pancake with the white batter. Cook until bubbles appear, turn over and cook for about 30 seconds.
- 7
Serve as desired, with berries of choice, other fresh fruit, chocolate Easter eggs, yoghurt, butter, honey, maple syrup, jam, whipped cream, edible flowers if you are going all out. The sky and your patience is the limit!
