Sugar free hot cross buns
By not-recognizedHot Cross Buns are a must have during Easter! Try this classic recipe without the sugar!Time and servings
Ingredients
12 total- 1 tsp of salt
- 150 g of sultanas
- 50 g of self-raising flour
- 310 ml of milk, warmed
- 600 g of plain flour
- 2 tsp of ground cinnamon
- 2 tsp of ground allspice
- 60 g of butter
- 100 g of dried cranberries
- 2 eggs
- 16 g of dried yeast
- 60 g of natvia, plus 1 tbsp for the glaze
Method
5 stepsStep 1
Whisk the milk, Natvia and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.
Step 2
Stir in the sultanas, cranberries, eggs and yeast mixture. Knead the dough on a floured surface for 5 minute. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
Step 3
Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
Step 4
Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
Step 5
Make glaze by placing 2 tbsps of water and Natvia into a small saucepan and heating over a low heat until the Natvia has dissolved. Brush glaze over the warm hot cross buns.