Guilt-less Desserts & Treats for your Family
Have you watched ‘Nailed It’ on Netflix yet? If you haven’t stop what you’re doing and go and watch the 2nd episode (it’s my favourite). Now…I’ll wait for you to come back.
‘Nailed it’ is the hilarious attempts of home bakers to recreate super hard and advanced cake decorating projects and they are given ridiculously short amounts of time to do it in. It’s based off the Pinterest/Internet phenomenon where people were post their photos along side those of the projects they are trying to recreate.
The classics are the birthday cakes that make children want to cry rather than celebrate…or those that turn out to be a bit rude.
‘Nailed It’ had us all in stitches as the contestants proudly unveiled their…masterpieces??….to show the judges. They were unidentifiable, scary and occasionally really well done; although I will be forever haunted by the Trump Corpse Cake from the final episode.
What I found surprising was the complete lack of basic baking knowledge some contestants showed; not even baking but just sheer common sense. Like, following a recipe. Might help to know what you are trying to make before you’re almost done. Or using buttercream/icing as the glue between your cake layers to stop them sliding on the floor (actually happened to one mans volcano cake!). And waiting til your cakes are cooled to ice them, otherwise your pirate donut will look like a bright pink mud slide (I almost wet my pants laughing at that reveal!!).
Sometimes I feel like my kitchen is the set of ‘Nailed It’, just without the cash giveaway and giggling French judge. I spend
way too much time a lot of time the occasional few moments scrolling through recipes websites, Pinterest and googling random ingredients to get ideas, especially when it comes to birthday cakes and character foods (like this Owl Cake and Unicorn Cake). My finished products are far from the amazing ones I see on Martha Stewarts Pinterest Boards but at least my Unicorns aren’t crying their icing eyes!!
Todays entry into ‘Nailed It’ from the Mummy Made.it kitchen are these Strawberry and Chocolate Chip Hot Cross Buns. They are so tasty that they went straight from the oven and in my belly…which is why there are only 6 Strawberry and Chocolate Chip Hot Cross Buns in the photos when the recipe makes 8! They were lunch (and morning and afternoon tea) with home made Chicken Soup. Thankfully the kids finally finished school so I could ‘make’ them eat some so I could stop!!
These Strawberry and Chocolate Chip Hot Cross Buns join the long list of my Easter recipes, including these Jam Donut Hot Cross Buns and these Chocolate Orange Hot Cross Buns. There’s also lots more in my Healthy Easter Recipe eBook (check it out here). I think I may have an addiction, but lucky for my hips it will be over in 1 week!
These Strawberry and Chocolate Chip Hot Cross Buns are made with a Gluten, Dairy and Nut Free bun base. I’ve been playing with my Hot Cross Bun bases and you’ll find that each is slightly different; these Strawberry and Chocolate Chip Hot Cross Buns are soft and not too sweet as I wanted the strawberries to pack a flavour punch. They are a yeasted Bun so the dough does require resting twice before baking. Yes it’s annoying but it helps to add to the flavour and texture of the Strawberry and Chocolate Chip Hot Cross Buns.
- 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
- 2 teaspoon Vanilla Extract
- 100 grams Chocolate Chips
- 3/4 Cup diced fresh Strawberries
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Cocoa
- 2 Tablespoons Arrowroot
- 1 1/2 to 2 1/2 Tablespoons Water
- 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. DO NOT add in the strawberries and choc chips 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 strawberries and choc chips 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 chocolate 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 22 minute mark of baking, make the 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.
- Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla extract.
- Stir in the cocoa. Allow to thicken slightly.
- Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
- Remove the Chocolate from the freezer and break into large pieces.Use a sharp knife and a cutting board to cut the chocolate into small pieces
- Use immediately or refreeze for later use.
- 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 water and maple syrup in a saucepana nd bring to the boil over a medium heat.
- Use immediately.