Definitely not your traditional hot cross bun, these cute little yeasted buns are made with a rye flour blend that is lightly scented with honey, fresh lemon zest, vanilla bean, and flecked with freeze-dried raspberry. Brushed with honey lemon syrup and finished with a cream cheese frosting that echoes the honey, lemon, and vanilla flavors found in the dough.
They are barely sweet, refined sugar free, made a bit healthier and nuttier with the rye flour, and just such a fun, fresh twist on an Easter tradition.
Easter is just around the corner and with it come many, many recipes for Hot Cross Buns. Mine are quite a bit different, but still have that signature cross and beautiful, fluffy texture. I created these Raspberry Rye Hot Cross Buns a year ago and I am finally sharing the recipe. I call them Healthyish because they use a bit of whole grain flour and use honey for sweetness, making them refined sugar free. Healthy or not, they are so delicious and a very fun twist on tradition (no flour paste, no spice, and no raisins!).
Keeping this post short and sweet, just like these buns! Please email me or dm me on Instagram if you have any questions or need help with substitutions!
Come hand out with me on Instagram! We have such a wonderful community there and everyone has really stepped up to the challenges we're all facing with limited resources. So many amazing, creative bakers, cooks, and creators! Come see me @cookonawhim
Wishing you all a Happy Easter! xo - AnitaPrint