Guilt-less Desserts & Treats for your Family
This pre Easter week has seen a slight shift in my diet.
For example, yesterdays lunch was a small piece of steak with pesto and salad with a Caramel Apple Hot Cross Bun.
The day before it was a bowl of Chicken Soup and a Strawberry and Choc Chip Hot Cross Bun.
Earlier in the week I went without the extra nutrients and just ate Hot Cross Buns…I soon learnt that whilst Hot Cross Buns are tasty I still needed my veggies hence the great big bowl of lettuce as my side dish!!
These Caramel Apple Hot Cross Buns are the only treat you need this Easter. A big call I know, especially after I shared this epic Easter Cake last week, but they are simply that good! They are so good that next week I’m going to make them again (minus the cross) under the guise of a sticky Cinnamon and Apple Bun and no one will ever know their previous identify (think Will Smith branding post Fresh Prince).
These Caramel Apple Hot Cross Buns were an Easter request from 8yo H. We’d done Strawberry Choc Chip and Jam Donut flavoured Hot Cross Buns but he had other ideas so I gathered all the half eaten apples from the depths of the fridge and got to work. The apple pieces don’t need to be cooked before baking as they become soft and sweet in the oven, without making the bun squishy. Sultanas or currants are an optional extra, hover the caramel glaze is a MUST. The Caramel Glaze on these Caramel Apple Hot Cross Buns is a smaller and quicker version of my tasty caramel sauce. It does take longer to make than a traditional hot cross bun glaze so start making it not long after the buns have gone into the oven.
- 3/4 Cup + 1 teaspoon Coconut Flour
- 1 1/2 Cups plus 1 Tablespoon Arrowroot (plus1/4 cup extra for kneading)
- 1 teaspoons Salt
- 1 teaspoon Yeast
- 3/4 Cup Warm Milk (of choice)
- 2 Tablespoons Maple Syrup
- 2 Eggs (or replacer)
- 2 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- 3/4 Cup diced raw Apple
- 1/2 Cup Sultanas or Currants (optional)
- 2 Tablespoons Arrowroot
- 1 Tablespoon Cocont Flour
- 2 - 21/2 Tablespoons Water
- 1/2 Cup thickened Cocont Cream/Milk (place open can in the firdge overnight. Scoop off an use the thickened cream only)
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash Salt
- Combine the dry ingredients in a bowl and lightly whisk together.
- In a separate bowl, combine the wet ingredients and lightly whisk.
- Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon or the kneading attachment of a kitchen stand mixer until the dough comes together. DO NOT add in the apple and sultanas yet.
- Knead the dough for 3-5 minutes on a well greased surface using the additional arrowroot. The dough will be sticky and not behave like normal dough. Use additional arrowroot to prevent the dough from sticking and incorporate it into the dough.
- Place the dough into a greased bowl and cover with plastic wrap or a damp tea towel. Place in a warm place to prove for 1 1/2 hours. If the wether is warm find a place free from the wind, or if it is average use your car boot. If desperate, preheat the oven to 70C, then turn off the oven and place the bowl inside leaving the door ajar.
- Preheat the oven to 200C/400F. Line and grease a baking tray.
- Gently stir the apple pieces and sultanas into the dough.
- Divide the dough into 8 equal balls (give them a squeeze to compress the dough together) and place, close together, on the baking tray.
- Place the tray in a warm place (the same as before) for 30 minutes. If you used the oven for the initial rising then do not preheat the oven until the 2nd rising stage is complete.
- After 30 minutes, make the cross plaste and place into a zip lock bag and make a small cut at 1 corner. Make crosses over each bun.
- Bake in the hot oven for 22 to 25 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
- At the 10 minute mark of baking, make the caramel glaze (see below) and immediately baste the hot cross buns with the glaze when removed from the oven.
- The hot cross buns taste best warm, and can be reheated once cooled. Keep in an airtight container for up to 3 days. They can also be freezed.
- Combine the dry ingredients in a bowl and add the water whilst stirring.
- The paste will become quite thick like concrete.
- Place the paste in a ziplock bag or piping bag.
- Place the coconut cream, vanilla and maple syrup in a saucepan and bring to the boil over a medium heat. SImmer of medium/low heat for 10ish minutes until thickened and golden.
- Add salt to taste.
- Use immediately.