Guilt-Free Easter Treats: Date-Sweetened Hot Cross Buns

Guilt-Free Easter Treats: Date-Sweetened Hot Cross Buns

07 January 2025

Guilt-Free Easter Treats: Date-Sweetened Hot Cross Buns

Easter is a time for indulgence, but that doesn't mean we need to derail our healthy eating habits! This year, I've created a delightful twist on a classic Easter treat: sugar-free hot cross buns that are both delicious and nutritious.

The Sweetness of Dates

Forget refined sugar! These buns get their sweetness from the humble date. By blending pitted dates with the liquids in the recipe, you get a naturally sweet and sticky mixture that's perfect for baking. Dates also add fibre, which helps your body process the sugar more slowly, preventing those dreaded sugar crashes. Plus, it provides a beautiful caramel-like note which really compliments the spices.

Flavor That's More Than Just Sweet

These aren't your run-of-the-mill hot cross buns. I've carefully balanced the sweetness with warm spices like cinnamon, ginger, nutmeg, cardamom, and a hint of cloves. Orange zest and juice also add a bright citrusy note that elevates the overall flavor profile. The combination of spices are what make these buns so comforting and perfect for Easter.

Making the Dough

The dough is a bit sticky, which is normal for enriched doughs such as these. You can either use a stand mixer or knead by hand, but remember to dust your hands with flour. Don't be afraid of a bit of a workout, as this dough is definitely more sticky than others! But, remember that the fluffy and delicious end result is worth it.

Ingredient Spotlight

  • Dates: Your natural sweetener and source of fiber.
  • Oranges: Adds a touch of citrusy zest and juicy notes.
  • Spices: The cozy heart of this recipe with cinnamon, ginger, nutmeg, cardamom and clove.
  • Bread Flour: Ensures a light and fluffy texture.
  • Dried Fruit: A mix of raisins and chopped dried apricots adds chewy texture.

Step-by-Step Guide

  1. Infuse: Simmer orange juice, pour over raisins to soften them.
  2. Combine: Mix dry ingredients in a bowl or stand mixer.
  3. Blend: Blend dates with liquids for a smooth puree.
  4. Mix: Combine date puree with dry ingredients to form a soft, tacky dough.
  5. Knead: Knead the dough until smooth and elastic, then incorporate dried fruit.
  6. Proof: Place in an oiled bowl, cover, and let it rise in a warm place for 2-3 hours or overnight in the fridge.
  7. Shape: Divide dough into 12 portions and shape into balls
  8. Second Proof: Place them on a baking sheet for another 60 mins
  9. Cross It: Pipe crosses using flour paste.
  10. Bake: Bake until golden brown.
  11. Glaze (Optional): For extra shine, use a glaze of maple syrup or apricot jam after baking.

Tips for Success

  • Don't skip the bread flour; it makes a difference in the texture.
  • Make sure the dates are well blended to avoid lumps.
  • Don't be afraid of a sticky dough; it's part of the process.
  • Be generous with the spices for a warm, comforting flavor.

A Guilt-Free Easter

These date-sweetened hot cross buns are a perfect way to indulge in a traditional Easter treat without the sugar rush. They are incredibly soft, flavorful, and satisfying. Share them with loved ones and enjoy the goodness of healthy baking. Happy Easter!

Ingredients

  • 100 g / 3.5 oz raisins
  • 2 oranges, zest and juice
  • 500 g / 17.6 oz bread flour
  • ½ tsp salt
  • 9 g / 3 tsp dried instant yeast
  • 250 g / 8.8 oz dates
  • 10 ml / 2 tsp vanilla
  • approx. 3 tsp spices: 1½ tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ½ tsp cardamom, ¼ tsp cloves
  • 100 g / 3.5 oz finely chopped dried apricots
  • 70 g / 0.29 cup mild olive oil or other neutral oil

'CROSS' FLOUR PASTE

  • 62 g / 0.26 cup flour (bread or AP)
  • water

Instructions

  1. Pour orange juice into a small pot, bring it to a gentle simmer than switch the heat off. Stir in raisins, set aside to soften.
  2. In a bowl of a standing mixer, combine flour, salt, instant yeast, spices and orange zest. Mix them on the low speed, using a dough hook attachment. You can also do this by hand by the dough is very sticky so not easy to handle.
  3. Place pitted dates in a blender along with 300 ml / 1.25 cups of liquid (use orange juice you softened raisins in, 10 ml / 2 tsp vanilla and water if you don't have enough orange juice) and olive oil. Blend until smooth – use a spatula to make sure the dates are blended really well.
  4. Add date puree to the dry ingredients and mix on low speed until combined.
  5. Knead on the lowest speed (KitchenAid 1 and 2) until the dough is elastic and smooth and a bit tacky. It should take about 10 minutes, rest the dough for a minute to relax the gluten if it's not coming together. Use a spatula to ensure that the dough at the bottom of the bowl is kneaded too.
  6. Once the dough is elastic (it is meant to be sticky) and comes away from the sides of the bowl, stop the mixer and add squeezed out raisins and chopped apricots. Knead on low speed just to combine.
  7. Transfer the dough to a lightly greased mixing bowl, cover with a piece of cling film and let it raise in a warm place until it's puffy and airy and when you gently poke with your finger it springs back slowly and not all the way (not fully – that means it's underproofed). You can also put it into the fridge overnight for a slow rise. If it's not rising, place it in a switched off oven with a tray of hot water at the bottom to help.
  8. Empty the dough out onto your work surface and push the air out with your fingertips. Use a dusting of flour if needed but not too much, damp hands will help with stickiness.
  9. Split the dough into twelve equal parts – best to use kitchen scales here. Shape each portion of the dough into a money bag shape and then rolling each (seam down) with your cupped head against a clean (not floured) countertop to create a tight ball.
  10. Lay shaped buns on a paper lined baking tray in a 3×4 grid. Space them out approximately 1.5 cm / 0.6″ apart so that they have space to expand during proofing. Cover with cling film and leave another 60 minutes for another proofing.
  11. Pre-heat the oven to 200° C / 390° F. Mix flour and a little water (about 60 ml / ¼ cup) in a small bowl until you have a flour paste that runs off your spoon but only just, you don't want it too runny as the crosses won't stay on the buns.
  12. Once the buns have proofed, put the flour paste in a piping bag and pipe crosses on top of of the buns in continuous lines.
  13. Bake for 15-17 minutes, until the buns are golden. If you don't mind a tiny bit of added sugar, you can glaze them with maple syrup, golden syrup, apricot jam or stem ginger syrup (that's what I used).