Hot cross buns are traditionally eaten on Good Friday. These buns are Lotus Biscoff cookie butter – I promise you’ll devour these! They’re sweet, soft and have a delicious frosting cross on the top.
| Cook Time | 10-12 minutes |
| Servings |
buns
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Ingredients
- 150 ml almond milk
- 125 g strong flour
- 125 g Lotus Biscoff Biscuits crushed into crumbs
- 25 g unsalted butter
- 35 g golden sugar
- 7 g yeast fast acting
- 1 teaspoon ground mixed spice
- ½ teaspoon salt
- 50 g vanilla frosting for the cross
Ingredients
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Instructions
- In a saucepan add the almond milk and butter. Let it combine for 2-3 minutes and take it off the heat to cool. Set aside
- In a bowl add lotus crushed biscuits, flour, salt, mixed spice, sugar and yeast. Make a whirl in the middle and add the cooled milk and butter mixture. Mix gently until a dough is formed. Set aside to prove for about an hour or until doubled in size.
- Tip the dough out onto a floured surface and divide into 8-10 equal small sizes pieces. Roll each piece into a neat ball and place onto a parchment lined baking tray, a couple of inches apart. Lightly cover the buns and set aside for about 45 minutes to an hour or until the buns have almost doubled in size. Whilst the buns proof preheat the oven to 190°C.
- Bake the buns in the oven for about 10-12 minutes or until golden brown. Remove and allow to cool completely.
- Add the vanilla frosting into a piping bag. Make a cross shape onto the buns and enjoy!
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