Quinoa Hot Cross Buns/Quinoa Hot Cross Bread

Hot cross buns date back to the 12th century. They are made with yeast and filled with spices and various fruits and nuts and are usually sweet. They are decorated with a cross, usually made with flour and water. I use strips of cheese when I am feeling lazy ( which is most of the time). Hot cross buns are symbolic of Good Friday, and across Christendom, the cross came to represent the crucifixion, and the spices symbolized those used to embalm Jesus at his burial. They are traditional Easter food, typically eaten on Good Friday, but I like to make them throughout the year. This year I decided to make them with Quinoa and chia seeds because a good friend of mine gave me a lot and I have to use them up somehow. The recipe is one I found online and tried out many times, striving for perfection. It comes out really well and can be made into bread ( loaf) or the traditional Hot Cross Good Friday Buns. Either way, they vanish very quickly and it’s up to you to choose what you want.

Original Recipe from https://www.melskitchencafe.com

Thanks a million. This is a superb recipe!

The Recipe:

The Ingredients:

1/2 cup quinoa, rinsed ( I used white)

1 tbsp chia seeds ( optional)

1 1/8 cups water

4 cups wheat flour/white wheat flour loosely packed

3/4 tbsp instant yeast

1/4 tsp salt

1 tsp mixed spice

1 1/8 cups low fat milk, warm

6tbsp water at room temperature or 90 ml water

1/4 cup honey

1/8 cup oil ( I use olive oil or coconut oil)

1/2 cup raisins

1/2 cup nuts

1 tsp caraway/cake seeds

For Cross:

Strips of cheese

Method:

Add the quinoa, chia seeds, and 1 1/8 cups water to a saucepan. Boil, lower to simmer, and cover cook for 10. Switch off the heat, remove the lid, stir the quinoa, and rest for 20 minutes. Mix the wheat flour, yeast, spice powder, and salt in a stand mixer. Add the milk, 6 tbsp water, honey, and oil. Keep mixing till the dough becomes crumbly and comes together in a stiff mass. Add in the warm quinoa and water, spoon by spoon while the mixer is running. (There should not be too much water. Most of it would have been absorbed by the quinoa). Keep mixing until the dough comes together and forms a soft ball of dough in the middle of the bowl. If the dough is sticky ( depends on the temperature of the place) gradually add 1/8 cup of flour at a time until it forms a ball of dough that clears the sides of the bowl. Add extra flour only if absolutely necessary. If the dough is a bit hard, add more water one tablespoon at a time. The texture of the dough depends on the quality of wholemeal flour used.

Place the dough in a large greased bowl and let it rise until double. ( About 45 minutes to 1 hour). Lightly punch the dough, add the raisins, nuts, and caraway seeds and gently knead to incorporate evenly. Divide into 8 equal rounds. Gently press down with the heel of your palm to remove air bubbles. Place the buns on a lined tray and let it rise, covered, until double in size. This takes about 30 to 40 minutes. Bake in a preheated oven at 175 degrees Celcius or 350 F and bake for 40 minutes. ( Every oven is different). Remove from the oven, add the cross, and put back into the oven to cool completely. Brush the tops with butter while still warm and serve with or without jam.

Hot Cross Buns look like this.

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The Hot Cross Bread looks like this.

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You are what you eat! So why not 'Eatucate' yourself?

Quinoa Hot Cross Buns/Quinoa Hot Cross Bread

Quinoa Hot Cross Buns/Quinoa Hot Cross Bread

Quinoa Hot Cross Buns/Quinoa Hot Cross Bread

The Recipe:

The Ingredients:

For Cross: