Rye Blueberry Hot Cross Buns
Prep time
Cook time
Total time
(Nut-free, soy-free, vegetarian. Dairy-free, egg-free or gluten/wheat-free with modifications - see notes)
Author: Alison Murray @ Om Nom Ally.com
Serves: 12
Ingredients
- 2¼ tsp dry active yeast
- 1 tsp sugar + ¼ cup (any granulated type)
- ¾ cup milk (I used non-dairy, use any type)
- 1 egg, lightly whisked
- 3 tbsp butter (or oil)
- 1 tsp cinnamon
- 1 tsp allspice
- ½ tsp salt
- 2 cups spelt bread flour (or wheat bread flour, or all purpose flour)
- 1 cup rye flour
- ½ -1 cup dried blueberries (they are expensive, so I used ½ cup)
- Eggwash: 1 egg, beaten lightly
Instructions
- Mix yeast, milk and 1 teaspoon of sugar in a non-reactive bowl. Leave for 10min until frothy.
- In a large bowl, mix together the egg, butter, spices, salt and the yeast mixture. Add flour and blueberries and mix thoroughly, using hands to incorporate the last bits of flour until you have a slightly wet, sticky dough.
- Turn out onto cutting board and knead for 10-15 minutes OR knead in a bench mixer/bread machine following manufacturers instructions. After kneading, form into a ball, place into a large oiled bowl and loosely cover with cling wrap. Put in a warm place and leave to rise for 1-3 hours until doubled in size (mine took 3 hours).
- After rising time, punch dough down and knead gently for a few minutes. Divided dough into 12 pieces and shape into buns. Place into an oiled baking tray, barely touching in a 4x3 arrangement. Let rise for 30 minutes. Preheat oven to 190C
- Using a pastry brush, brush each bun with egg wash (if using) and using piping tool to mark crosses over the buns (see notes).
- Bake for 15-20 minutes until golden brown. Carefully remove batch of buns from tray and allow to cool completely on wire rack.
Notes
<strong>Piping</strong> Mix all ingredients following in a small bowl, pour into a snap lock bag and snip edge to make piping bag. Alternatively, use piping tools.
1 tablespoon water
1 tablespoon rye flour
¼ tsp cinnamon
¼ tsp allspice
<strong>Recipe Alterations:</strong>
<strong>Gluten-free:</strong> replace flours with gluten-free bread flour mixture and alter instructions according to manufacturers recommendations.
<strong>Dairy-free:</strong> replace butter with oil or coconut oil. <strong>Egg-free:</strong> replace egg in dough with chia or flax egg; do not glaze hot cross buns
<strong>Vegan:</strong> replace butter with oil or coconut oil; replace egg in dough with chia egg or flax egg; do not glaze hot cross buns
1 tablespoon water
1 tablespoon rye flour
¼ tsp cinnamon
¼ tsp allspice
<strong>Recipe Alterations:</strong>
<strong>Gluten-free:</strong> replace flours with gluten-free bread flour mixture and alter instructions according to manufacturers recommendations.
<strong>Dairy-free:</strong> replace butter with oil or coconut oil. <strong>Egg-free:</strong> replace egg in dough with chia or flax egg; do not glaze hot cross buns
<strong>Vegan:</strong> replace butter with oil or coconut oil; replace egg in dough with chia egg or flax egg; do not glaze hot cross buns
Recipe by @OmNomAlly at https://omnomally.com/2011/04/26/rhot-cross-buns/