Cranberry & Pistachio Hot Cross Buns
PREP1 HR 55 MIN•COOK 30 MIN
Number of servings
1⁄2 tsp dried yeast
1⁄8 tbs maple syrup (honey or rice malt syrup)
1⁄8 cup (21ml) water warm
2⁄3 cup (83 1⁄3g) plain flour (or gluten-free if required)
1⁄3 tsp mixed spice
1⁄3 tsp ground cinnamon
1⁄8 cup (16 2⁄3g) dried cranberries chopped
1⁄8 cup (8 1⁄3g) pistachios chopped
1⁄3 tbs olive oil
1⁄8 cup (42ml) water
1⁄8 cup (6 2⁄3g) plain flour (or gluten-free if required)
1⁄8 tsp maple syrup (honey or rice malt syrup)
1⁄8 tsp olive oil
1⁄3 tbs water warm
1⁄3 tbs maple syrup (honey or rice malt syrup)
Combine the yeast, maple syrup and water in a jug and stir to combine. Set aside in a warm place for 5-10 minutes until mixture foams.
In a large mixing bowl add the flour, spices, cranberries, pistachios, oil, water and yeast mixture, mix until combined. Lightly flour bench, turn out dough and knead for 5 minutes until smooth. Place in a lightly greased bowl, cover and sit in a warm place for one hour until doubled in size.
Line a 30cm x 20cm cake tin (or a baking tray) with baking paper and pre-heat oven to 180°C/fan 160°C/gas 4. Divide the dough into 12 even pieces, roll into smooth balls and arrange snuggly in tin. Cover and allow to rise again for a further 30 minutes.
In a small bowl mix together the paste ingredients, transfer to a piping bag and pipe a cross on each bun. Bake for 30 minutes.
For the glaze, brush hot buns with maple syrup.
1080 kJ / 258 cals
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