News

Easter is finally almost here and we’re ready to make our own hot cross buns!

Making lactose free hot cross buns is fairly simple, all you need is a little time, some help from the kids and Lactofree!

So keep the kids busy this long weekend and help them get cooking in the kitchen. They’ll love helping to make their own lactose free Easter treats – especially icing the buns at the end! Then serve your homemade hot cross buns hot from the oven, toasted or simply as a delicious mid-morning snack.

Ingredients:
¾ cup Lactofree Semi Skimmed or Whole
1 tbsp Lactofree Soft White Cheese
⅓ cup honey
2 tbsp sugar
2 sachets dry active yeast
3¼ cups white all-purpose flour
¼ tsp salt
½ cup raisins
2 large eggs, lightly beaten
1 egg white
1 cup confectioners sugar
1 tbsp hot water

Method:
1. Over low heat, gently warm the Lactofree dairy drink, honey and sugar, stirring until mixed. Remove from heat when warm and transfer to a medium-sized mixing bowl.
2. Stir in the yeast and allow the mixture to rest for about five minutes, or until bubbles appear on the surface.
3. In a small mixing bowl, combine the flour, salt and raisins. Set aside.
4. Add the eggs into the mixture with a food mixer until well combined. Slowly add the flour mixture in short intervals, until you get a soft and slightly sticky dough.
5. Turn out the dough and knead until elastic (about 3 to 4 minutes). Return dough to the mixing bowl and cover with a towel in a warm place for 30 minutes, to let it rise.
6. Preheat oven to 180C/350F/Gas Mark 4 and lightly oil a baking tray.
7. After the dough has risen, punch down, turn out and knead for 2 minutes.
8. Return the dough to the mixing bowl, cover again with towel and allow to rise for another 30 minutes.
9. Turn the dough out onto a dry surface and divide into 12 balls. Knead each ball of dough lightly and place on baking tray. Cover buns on the tray with a towel and allow to rise for further 10 minutes.
10. Using a sharp knife in very swift motions, cut a cross in the top of each of the buns. Let the buns rest about 10 minutes more, or until the crosses spread apart. Brush the buns with the egg white and bake until golden brown (about 20 minutes).
11. To make the icing for the cross, use a food mixer to beat the confectioners sugar with the water and Lactofree soft white cheese until you reach the desired consistency.
12. While the buns are still hot, brush a small amount of icing into the crosses of each.
13. Serve warm and enjoy with a lovely cup of tea or cold with slices of Lactofree semi hard cheese or toast and spread with Lactofree soft white cheese.

For more delicious lactose free recipe ideas, visit our Recipe Club to sample and submit your favourites.