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Jam Donut Hot Cross Buns

A mash up of your favourite Donuts at Easter time! Eat these Jam Donut Hot Cross Buns with extra jam or a sneaky bit of butter.
Prep Time2 hrs
Cook Time22 mins
Total Time3 hrs
Servings: 6
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Jam Donut Hot Cross Buns

    • 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

    For Cinnamon Coating

    • 2 Tablespoons granulated Sugar of choice; I used Coconut Sugar
    • 1-2 teaspoons Cinnamon or more to taste

    Sugar Free Jam

    • 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

    Glaze

    • 2 Tablespoons Maple Syrup
    • 2 Tablespoons Water

    Instructions

    INSTRUCTIONS

      Jam Donut Hot Cross Buns

      • 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.

      Sugar Free Jam

      • 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

      Glaze

      • Place the water and maple syrup in a saucepana nd bring to the boil over a medium heat.
      • Use immediately.