Chai Spiced Hot Cross Buns

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Preparation time: 2 – 3Hours

Baking time: 15-20min

SF, DF, WF, Great for Kids

These babies are absolutely delicious and really simple to make!

Instead of spending money at the shops, try making your own Hot Cross Buns this year, especially as these ones will  not give you or the kids all the sugar highs and lows.

Also making bread is super fun!

Enjoy and sending you all the happiest of Easters!


(Makes 12)

  • 375g White Spelt Flour (Extra for dusting)
  • 1 1/5 Tbls Quick Yeast
  • 1 Tsp Fine Sea Salt
  • 2 Tsp Ground Ginger
  • 3 Chai Tea Bags
  • 3 Tsp Cardamom Powder
  • 2 Tsp Cinnamon
  • 50g Coconut or Maple Sugar
  • Zest of 1 Orange
  • 1 Organic Free Range Egg
  • 75g Raisins + 3 Medjool Dates (Soaked in boiling water for 30min at least)
  • Maple Syrup to Glaze
  • 200ml Almond Milk (extra for the white cross)
  • 50ml Water
  • 50g Coconut Oil (Melted)


– First put your raisins in a bowl and cover with boiling water to soak. Leave them aside until you’re ready to use them
– In a small pan add the Almond Milk, Chai Tea Bags and Water and heat to very warm temperature but not boiling. Leave to steep for 5min
– Take out the tea bags and add the yeast and mix in really well. Set aside in a separate bowl
– In the same pan heat up the coconut oil to melt
– Sieve the flour into a large mixing bowl and add salt and spices and mix well
– Then make a hole in the middle of the dry mix and pour in the yeast mix. Then on top of that the melted coconut oil
– Quickly crack the egg in a separate bowl and mix well and add to the liquid centre
– With a fork mix it all together with the flour until you get a messy soft sticky dough.
– Dust a surface with flour and begin to work the dough for 10min. It will be sticky, don’t fret! This is what will make them fluffy and delicious. Use a bench scraper or large kitchen knife to scrape off any dough sticking to the bench and keep working it. Pick it up and slam it into the bench, scrape it off the surface and repeat the process. Do this for 10min and form a ball and add to a lightly oiled mixing bowl.
– Boil the kettle and fill a little water at the bottom of a baking tray and add the mixing bowl with the dough on top and damp towel to cover it all
– Leave somewhere warm to proof for an hour or until doubled in size
– Pre-heat your oven to 180 degrees celsius
– Once ready take out your dough and put on a clean lightly dusted surface. Knock out the air with your hands a few times and add your drained, soaked raisins & finely chopped dates
– Begin folding them into the dough. Then zest your orange over the dough and fold that in too
– Once done, form into a tidy ball again and with a knife cut into 12 equal parts. (Do not tear always cut otherwise you are ripping all the gluten which will help it rise
– Roll each part into 12 equal sized balls and add to a baking tray with baking paper on it.
– Cover with a towel and leave to proof for another 1hr somewhere warm or until doubled in size
– In the meantime mix some flour and almond milk together to form a paste and put in a piping bag. If you don’t have one just use a spoon
– Once the buns have proven add the white paste as crosses on the top
– Put in the oven to bake for 15-20min or until golden brown
– Once done, take off tray and cool on a cooling rack and brush each bun generously with maple syrup to glaze

Voila! Ready to eat! Delicious! Enjoy and Happy Easter!


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