Hot cross buns are a massive favourite it our house. But, with shop bought ones having up to 20g of sugar per bun, they are a super sugary snack. I’ve made my own, homemade version. A healthier hot cross bun made with wholemeal flour and less than half the sugar of a shop bought bun. I even got my little helper in the kitchen to give me a hand!
These would be perfect to make for an Easter brunch, and your toddler can totally help out with the prep. There are a few stages to making hot cross buns, but none are too tricky. Perfect Easter Holiday fun.
Read the full recipe here:
I can’t tell you how much fun it was making these with my two year old. He kept pinching the cinnamon raisins and poking the risen dough say “waaoow!” There was a slightly dicey moment where he knocked the camera over and wiped dough EVERYWHERE…(I did get a tiny bit shouty at that point) but this was 100% outweighed by the laughs we had. A perfect sensory play activity that had a pretty tasty outcome!
Making bread is an awesome way to get your kiddos helping out in the kitchen. Oh, and the smell…the smell of warm cinnamon and freshly baked bread in your house will make you feel like Mary Berry crossed with Wonder Woman (even if your house looks like it’s been sneezed on by a giant).
This snack is suitable from six months; but this does depend on your child’s ability to chew and your feelings on refined sugar. I’d probably have offered this from around 8-9 months. I found toasting bread made for easier chewing as it doesn’t stick to the roof of their mouths so much.
A healthier hot cross bun. The perfect way to spice up your Easter…or Summer…or…well, any time really!