CHAI & STICKY DATE HOT CROSS BUNS
I’m obsessed with chai and dates so I had to go for the ultimate combination of chai and date hot cross buns. I can promise you this combo is DELICIOUS, and it’ll save you picking out the sultanas if you’re like me and not a fan 😉
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
HOT CROSS BUNS
- 200g spelt flour
- 0.5 tbsp yeast
- 1 tsp coconut sugar 0.5 cup plant milk
- 1 tsp cinnamon
- 1 tbsp chai masala
- 0.5 tsp ginger powder
- 0.5 tsp cardamom 1 tbsp chia seeds
- 60ml water
- 120g dates
- 3 tbsp melted coconut oil
- 90g dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CROSSES
- 25g spelt flour
- 2-3 tbsp water ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
GLAZE
- 0.5 tbsp coconut sugar
- 0.5 tbsp water
METHOD
- Warm the plant milk (not boiling) and add in the yeast and coconut sugar
- Stir and leave in a warm place for 15 minutes until bubbly
- Mix flour and all spices (cinnamon, cardamom, masala and ginger)
- Blend 120g dates, water and coconut oil
- Add in the chia seeds and leave to thicken for 5 minutes
- Stir into yeast mixture and add to the mixing bowl with the flours
- Add remaining 90g dates into the bowl and combine to form a dough
- Place in a warm spot covered with a towel for 45 minutes or until the dough has doubled in size
- Preheat the oven to 180 degrees
- Transfer the dough to a lightly floured surface and bunch out the air, knead the dough and cut into 8 pieces
- Roll the dough into balls and place in a baking tray
- Cover and place in a warm spot for 15 minutes or until they have slightly risen
- In the meanwhile, mix the flour and water together in a bowl and pour into a piping bag (or you can do this by hand if the dough isn’t too sticky)
- Using a blunt knife, trace a cross down the buns and then pipe the mixture down the lines
- Bake for 20 minutes until golden
- Mix glaze ingredients together
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