Nourishing, easy alternative to traditional homemade hot cross buns this Easter? This warming, sweet focaccia bread is droolworthy – and loaded with healthy, feel-good ingredients like wholemeal spelt flour and coconut sugar.
Flavoured with sweet sultanas, cinnamon spice and citrus from mixed peel, and drizzled with a wholesome cinnamon butter glaze – your healthier Easter teatime treat has arrived. Aside from proofing and baking, this recipe takes 10 minutes to prepare – making it hassle free, and a sure new favourite.
Want to make it vegan? Simply swap the butter for a dairy-free alternative like coconut oil or extra virgin olive oil.
Enjoy straight from the oven, toasted or slathered with melted butter, and paired with your favourite cuppa. Healthy tip? Prepare and proof the dough the night before in the fridge, for easy baking first thing Easter morning – or any time you’re seeking a warming, Easter-themed treat.
Ingredients:
- 350ml lukewarm water
- 2 teaspoons dry active yeast
- 500g Chantal Organics White Spelt Flour
- 1-2 teaspoons cinnamon
- ½ cup sultanas
- ¼ cup mixed peel
- ¼ cup ROAR Organic Artisan Coconut Sugar (optional)
- 3 tablespoons olive oil or melted butter
Cinnamon butter glaze (optional)
- ¼ cup butter, melted
- ½ -1 teaspoon Ceres Organics Ground Cinnamon
- 4 teaspoons ROAR Organic Artisan Coconut Sugar
Method:
- Begin by adding the yeast to the lukewarm water and set it aside.
- In the bowl of a stand mixer, combine the flour, cinnamon, sugar (if using), sultanas, and mixed peel. Gently stir to evenly distribute the fruit throughout the flour.
- With the mixer running on low speed, pour in the water and yeast mixture along with olive oil. Mix for 8-10 minutes until you have an elastic, stretchy dough.
- Transfer the dough to a lightly oiled bowl and cover it with a damp tea towel. Place it in a warm spot to proof until it doubles in size (minimum 1 hour).
- Once the dough has doubled in size, gently tip it out onto the centre of the baking paper lined 30x20cm baking tray, stretching it to the corners (don't worry if it doesn't reach –it will still spread). Cover again with a damp tea towel and let it rest in a warm spot for another 40 minutes.
- When ready to bake, preheat your oven to 200°C.
- To make the cinnamon butter glaze, mix together melted butter, coconut sugar, and cinnamon in a small pot over low heat. Stir continually until well incorporated and a thick glossy consistency is reached.
- After the final proof, gently push out the edges of the focaccia, top with additional sultanas and mixed peel, and drizzle over the cinnamon butter. Gently press your fingers into the dough, creating lots of dimples.
- Place the tray into the preheated oven and bake for 20-25 minutes or until the focaccia is golden.
Makes: approx 14 servings | Prep time: 10 minutes | Rest time: 1 hour 40 minutes | Cook time: 20-25 minutes
Dietaries: Egg Free | Nut Free | Vegetarian
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