Everyone loves a hot cross bun but unfortunately they’re not suitable treats for dogs. Traditional recipes contain raisins, sultanas, citrus zest and nutmeg, which are all toxic to our canine companions. So why not make this delicious dog-friendly recipe, which can be shared by all the family at Easter?
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A note about peanut butter: some contain the artificial sweetener xylitol which is harmful to dogs so make sure you choose a product that is xylitol-free.
Serve these up to the whole family but do take care with portion control for your dog; these are a one-off indulgence and I advise you to reduce the amount you give your pet for dinner that day.
How to make dog-friendly hot cross buns
Makes 12
Prep time 30 minutes, plus 1½ hours proving
Cooking time 15 minutes
Ingredients
- 350g strong white bread flour (or rice flour if intolerant to wheat), plus extra for dusting
- 1 tsp ground cinnamon
- 20g xylitol-free peanut butter
- 1 tbsp honey, plus optional extra to glaze
- 2 tsp fast-action dried yeast
- 1 egg
- 150ml lactose-free milk
- 1 small carrot, washed and grated
- 80g dried cranberries
- Olive oil, for greasing
- 50g plain flour (or rice flour)
Method
- Sift the bread flour and cinnamon into a bowl. Add the peanut butter and rub together with your fingertips to create a mixture resembling breadcrumbs. Make a well in the centre of your breadcrumb mix and add the honey and yeast.
- In a separate bowl, beat the egg and milk together for about 1 minute. Pour the egg and milk mixture into the well, folding and mixing until a dough is formed. (This could also be done in a stand mixer fitted with a dough hook.)
- On a lightly floured surface, knead the dough until smooth and stretchy, then knead in the grated carrot and cranberries. Shape the dough into a ball and place in a bowl. Cover the bowl with a tea towel and leave in a warm place to rise for an hour.
- Remove the dough from the bowl and knead it on a floured surface before shaping into a ball again. Return the dough to the bowl and leave to rise for another 30 minutes.
- Meanwhile, preheat the oven to 200°C fan/gas mark 7 and lightly grease a large baking tray.
- Divide the dough into 12 equal pieces. Form the pieces into balls, then flatten into bun shapes and place on the prepared baking tray.
- Now for the fun bit! Mix the plain flour with 1½–2 tablespoons water, adding it slowly and stirring in until you have a light dough. Roll small pieces of the dough into ribbons and create crosses on top of the buns. Or try rolling dots and decorating the buns with paw prints.
- Once your masterpieces are ready, pop them in the preheated oven and bake for 12–15 minutes until beautifully golden.
- An optional extra touch is to lightly paint the surface of the buns with some honey before they cool to give them a glaze. Store the buns in an airtight container for up to five days, if they last that long, or they can be frozen for up to three months.
Recipe from The Happy Dog Cookbook: Biscuits, Burgers, Bites and More by Sean McCormack featuring Annabel Karmel.
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Photography credit: Stuart Ovenden
