Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Sugar free hot cross buns
Sugar free hot cross buns

Sugar free hot cross buns

    12 serving

Prep time:

Cook time:

Serves: 12

Hot Cross Buns are a must have during Easter! Try this classic recipe without the sugar!
Share recipe


  • 310ml milk, warmed
  • 16g dried yeast
  • 60g Natvia, plus 1 tbsp for the glaze
  • 600g plain flour
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 1 tsp salt
  • 60g butter
  • 100g dried cranberries
  • 150g sultanas
  • 2 eggs
  • 50g self-raising flour


Step 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.

Shop the ingredients

You might like