Guilt-less Desserts & Treats for your Family
Sometimes I get in a ‘mood’ and decide to exclusively watch romantic movies. Not the good classic kind like ‘Gone with the Wind’ or ‘Grease’ but the cheesy, hallmark style. You know the type; star-crossed lovers who couldn’t possibly be together.. or could they? Cue drama, flashbacks and a finale pash.
These movies are great when you need a good cry or when you don’t want to use your brain for 90 minutes. They typically feature C or D grade actors (often TV stars making their ‘big movie break’) and most are straight to DVD… or in modern day terms ‘straight to Netflix’.
The king of the cheesy, pathetic, predictable romance is author Nicholas Sparks. His most notable movie adaptation was ‘The Notebook’ which I dearly love and is always guaranteed to make me weep… but there are others.
I watched one of Sparks’ movies last week and I was left with one realisation (other than I’d just wasted 90 minutes of my life… again!!). The movie saw two childhood sweethearts meet again after 20 years. Of course, they were torn apart by tragedy, are both unspeakably good looking, blah blah blah.
When they meet for the first time again he looks at her and says, ‘you’re beautiful’. He’s looking all rugged and sexy after emerging from fixing an old car (just ’cause?) and she just happens to be in full make up, manicured hair and clean clothes after a long car ride across the country. Just like normal hey?!
This was where I had my ‘aha’ moment. If I was to randomly see an old flame there’s a good chance I’d be in my paint stained trackies, a Spartan racing t-shirt and my unbrushed hair would be in the messiest of mum buns. Instead of ‘you look beautiful’ it would be a confused look of ‘seriously, when did you last shower?’ followed by a vague comment about the weather and a quick exit. No Hollywood style romance, no grand gestures… just some crows feet, my favourite thongs and a trip down memory lane.
So what’s the take home message from watching too many dodgy (but in a good you kind of can’t help watching kind of way) romance movies? Being married is way easier than trying to create a romance novel life and it is possible to watch too many romance movies.
So what does this have to do with Jam Donut Hot Cross Buns? The day I made these was also the day I watched yet another Sparks flick and I learnt a value lesson on both counts; you can have too much of a good thing. Too many romance movies can make you think that your life is dull and boring and too many Jam Donut Hot Cross Buns can make you sick and regretful!!!
These Jam Donut Hot Cross Buns are a super tasty mash up for Easter. My Jam Donut Cake continues to be a super popular recipe on Mummy Made.It and I’m a sucker for Cinnamon Sugar, so I’m pretty sure you’re going to love these Jam Donut Hot Cross Buns. The Hot Cross Bun is made using yeast (which I found out last week is my latest nemesis) so will require resting and rising. Using Yeast with Gluten Free flours is not the same as with normal flours. They don’t double and puff out like regular dough as there is no gluten for it to react with. What the yeast does do is to help create a certain flavour and texture to the dough. You could make these buns with 3 teaspoons of baking powder instead of yeast and still have a tasty treat but it may not have the same texture as the buns you remember. Jam is used to make the X’s on the cake and the warm and glazed buns are covered in cinnamon sugar. If you really want to go a step further you could spread the extra Jam over the cut buns, but I love a bit of sneaky butter.
These Jam Donut Hot Cross Buns are one of the many Hot Cross Buns I’ve made since starting Mummy Made.It. You’ll find many more (including my Triple Chocolate Hot Cross Buns with hidden veggies) in my Healthy Easter Recipe eBook. There’s over 30 Easter themed recipes, featuring lots of chocolate, carrots and hot cross bun flavours. You can get it here for just $5.
- 3/4 Cup + 2 Tablespoons Coconut Flour
- 1 3/4 Cup Arrowroot (plus1/4 cup extra for kneading)
- 1 teaspoons Salt
- 1 teaspoon Yeast
- 1/2 to 1 teaspoon Cinnamon
- 3/4 Cup Warm Milk (of choice)
- 1/4 Cup Oil (use a neutral flavour like Olive Oil. Do not use Coconut Oil)
- 2 Tablespoons Maple Syrup
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1/4 Cup Jam for Crosses (see recipe below)
- 2 Tablespoons granulated Sugar (of choice; I used Coconut Sugar)
- 1-2 teaspoons Cinnamon (or more to taste)
- You only need 1/4 Cup. This recipe will make more or use store bought jam
- 1 Cup Berries (Raspberries, Strawberries etc)
- 1 Tablespoons Maple Syrup or Honey (optional depending on the sweetness of the berries)
- 1 tablespoon Water
- 1 teaspoon Gelatine
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Water
- 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.
- 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.
- Divide the dough into 6 equal balls 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, scoop the Jam into a zip lock bag and make a small cut at 1 corner. Make crosses over each bun.
- Bake in the hot oven for 20 to 22 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
- At the 20 minute mark of baking, make the glaze (see below) and immediately baste the hot cross buns with the glaze when removed from the oven. Top with the sugar and cinnamon mix.
- 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.
- Place the berries and maple syrup in a saucepan over medium heat. Bring to boil, stirring constantly.
- In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
- Once boiling, reduce heat to medium and add the gelatine mixture.
- Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
- To make a smoother jam, use a masher or a food processer. Store in fridge
- Place the water and maple syrup in a saucepana nd bring to the boil over a medium heat.
- Use immediately.