Easter is just around the corner and so that means – hot cross buns! These carrot cake versions are a delicious twist on the traditional recipe and they’re dairy free too. Babies and toddlers are bound to love these carrot cake hot cross buns – as are the rest of the family!
This recipe is great to get your little ones involved with the prep work too – just be prepared for things to get a little messy!!
I really hope you love this recipe as much as I do!
- 250ml plant-based milk alternative
- 50g plant-based spread
- 500g strong bread flour
- 50ml orange juice
- 7g sachet fast-action dried yeast
- 1.5 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Flour for dusting
- 2 medium carrots, peeled and grated (dab off excess moisture if you can using kitchen roll)
- 200g raisins or sultanas
- In a small saucepan, warm the milk and then add the fat spread. Once the fat spread has melted, turn off the heat and leave it to cool slightly.
- Add the flour, yeast, and spices to a large bowl.
- When the milk has cooled to lukewarm, make a well in the centre of the flour mixture, then pour in the warm milk mixture along with the orange juice.
- Mix well with a wooden spoon, then use your hands to bring everything together into a sticky dough. Now add the carrots (that you have peeled & grated ) and all of the raisins. Combine into the dough. Tip: If your mixture seems too dry and is not coming together, add more milk gradually. Or if your mixture seems to wet, then add some flour gradually until you can form a dough.
- On a lightly floured work surface knead the dough until it’s smooth, about 5 minutes by hand (or you can use a or in a stand mixer with a dough hook if you have one)
- Lightly dust a bowl with flour and add the dough. Cover the bowl with a tea towel and leave to rise in a warm place until doubled in size (around 1-1 ½ hours).
- Heat the oven to 200C/400F and line 2 baking trays with baking parchment.
- Divide the dough into 12 equal-sized pieces and shape into small round buns. Place them onto baking trays (leave space for them to expand). Leave to rise again until doubled in size (approx 1 hour).
- Use a knife to slice a cross in each bun
- Bake for 20 mins or until golden brown then allow to cool on a wire rack.
Optional: If you want to do a traditional white cross, before baking, mix together 70g flour with 1 tbsp of water gradually to create a thick, pipeable paste. Spoon into a piping bag with a small round nozzle attached to it and pipe crosses on the buns.
GREAT TOASTED 😊