Healthier hot cross buns

Made from wholesome, better-for-you flours, rolled oats and refined sugar-free maple syrup, these healthier hot cross buns taste just as good as the original. Happy Easter!

INGREDIENTS
310ml (11/4 cups) almond coconut milk
7g sachet dried yeast
60ml (1/4 cup) maple syrup, plus 1 tablespoon, extra, to glaze
520g (3 1/3 cups) white spelt flour, plus 55g (1/4 cup) extra
35g (1/3 cup) rolled oats
3 teaspoons ground cinnamon
3 teaspoons mixed spice
1/2 teaspoon sea salt
75g (1/2 cup) reduced sugar craisins
55g (1/3 cup) dried currants
50g (1/4 cup) mixed peel
1 tablespoon light extra virgin olive oil
1 teaspoon vanilla extract
Nuttelex or butter, to serve (optional)

CROSSES
45g (1/4 cup) white spelt flour
5 teaspoons cold water
1 teaspoon maple syrup

METHOD

1. Place the almond milk in heatproof jug. Microwave on HIGH for 40 seconds or until very warm. Whisk in the yeast and 1 tablespoon of the maple syrup. Set aside for 10 minutes or until frothy.
2. Combine the flour, oats, cinnamon, mixed spice, salt, craisins, currants and peel in a large bowl. Make a well in the centre. Add the yeast mixture, oil, vanilla and remaining 2 tablespoons of maple syrup. Use a wooden spoon to stir until a sticky dough forms.
3. Dust a clean work surface with 1 tbs of the extra flour. Turn out dough and gently knead for 5 minutes, adding extra flour when necessary to prevent sticking. Place in a greased bowl and cover with plastic wrap. Set aside to prove for 1 hour or until doubled in size.
4. Grease a 21 x 30cm (base measurement) slab pan with olive oil. Turn out dough onto a lightly floured surface. Gently knead for 1 minute or until smooth. Shape into 12 buns. Place in prepared pan. Cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.
5. Preheat oven to 180C/160C fan forced. For the crosses combine the flour, water and maple syrup in a small bowl until a smooth paste forms. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto buns. Bake for 30-35 minutes or until cooked through. Brush tops with extra maple syrup to glaze. Set aside to cool for 10 minutes. Serve warm with Nuttelex or butter if using.

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