Name: Sprouted Oat Hot Cross Buns
Ingredients: 3 tsp instant or rapid rise yeast; ½ c fine sugar; 1 ½ c warm milk; 2 ¼ c sprouted oat flour; 2 c organic all purpose flour; 2 tsp cinnamon ground; 2 tsp all spice; ½ tsp salt; 1 ½ c raisins; 1 - 2 orange ( the zest only is need); 3.5 tbsp unsalted butter; 1 egg; ¼ c extra bread flour ( you may also use sprouted oat flour, keep in mind the dough texture will be slightly different); ½ c flour oat; 5 tbsp water; 1 tbsp apricot jam; 2 tsp water

Mar 26, 2026 by Bio-Kinetics

Soft, fragrant, and just the right amount of spices, these Sprouted Oat Hot Cross Buns are a perfect classic Easter favorite. Made with our sprouted oat flour. Each golden bun is topped with the signature cross and glazed to a gentle shine these are the best fresh from the oven with a swipe of butter. Whether you enjoy them for brunch or as a afternoon treat, these buns celebrate the best of seasonal baking with a nutrition in mind.

Sprouted Oat Hot Cross Buns

Bio-Kinetics

Rated 5.0 stars by 1 users

Ingredients

3 tsp instant or rapid rise yeast
½ c fine sugar
1 ½ c warm milk
2 ¼ c sprouted oat flour
2 c organic all purpose flour
2 tsp cinnamon ground
2 tsp all spice
½ tsp salt
1 ½ c raisins
1 - 2 orange ( the zest only is need)
3.5 tbsp unsalted butter
1 egg

Extra flour for Cross

¼ c extra bread flour ( you may also use sprouted oat flour, keep in mind the dough texture will be slightly different)
½ c flour oat
5 tbsp water

Glaze

1 tbsp apricot jam
2 tsp water

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Directions

Mix together the dry ingredients. Flours, yeast, sugar, spices and salt. Mix together for 30 sec with dough hook.
Add in the melted butter, milk eggs, raisins and orange zest.
Mix with dough hook for 5 minutes. Until smooth and elastic dough forms. After 5 minutes you may add in extra flour if needed. You are looking for the dough to come away from the sides of the mixing bowl. You do not want it sticking to your figures.
Lightly dust the surface where you will knead the dough until firm and not breaking from a stretch.
Place dough in a bowl and let rise until double in size. Use a towel or cling wrap to go over the dough.
Line a baking tray with parchment paper. Divide dough in half and roll each half into a log. Cut each log into 6 pieces. Form into a ball shape.
Cover and let rise until doubled in size again. Preheat oven to 350 f.
Mix ½ c flour and 5 tbsp water to form a paste.
Spoon into a 3mm piping bag. Pipe cross on the buns.
Bake for 22 mins or until buns are golden brown. You do not want to bake over. While the buns are baking, make your glaze of apricot jam and water.
Brush with jam mixture while the buns are still warm.
Enjoy with butter.

Sprouted Oat Hot Cross Buns