The Easter weekend is around the corner, and with it comes the delight of sweetly spiced hot cross buns. They’re tempting, but they’re high in sugar and calories.
A single pre-packaged hot cross bun can contain as much as 20g of sugar and more than 250mg of sodium. The store-bought ones are also rich in emulsifiers, artificial flavourings and preservatives and have very little nutritional value.
The 12WBT team loves hot cross buns as much as the next person so thought we’d create a healthier version of these seasonal favourites. 12WBT Hot Cross Buns are considerably lower in calories and fat and higher in protein than store-bought ones.
Each 12WBT Hot Cross Bun has 181 calories, 5g of protein, 7g of sugar and 39.2mg of sodium. Plus, the recipe tastes amazing!
12WBT Hot Cross Buns
- 15 Serves
- 30 min prep time
- 30 min cooking
- 181 Cal / serve
Who doesn’t love hot cross buns straight from the oven?! If you’re someone who finds it hard to stop at one, either don’t make this recipe OR the moment they come out of the oven, portion them up and freeze the leftovers for another day.
- 2 1/4 cups Plain Flour (340g)
- 1 cups Plain Wholemeal Flour (160g)
- 1 teaspoons Ground Cinnamon (2g)
- 1/2 teaspoons Mixed Spice (1g)
- 3 teaspoons Yeast, Dried (9g)
- 100g Raisins
- 1 1/4 cups Low Fat Milk (310g)
- 2 tablespoons Golden Syrup (40g)
- 40g Margarine
- 1 Cage Free Eggs (50g), lightly whisked
- Combine the flours (reserving 1/4 cup of the plain flour), mixed spice, cinnamon, yeast and raisins in a large bowl.
- Heat the milk, margarine and golden syrup in a small saucepan until the margarine melts and the mixture is lukewarm. Remove pan from the heat.
- Add the milk mixture to the dry ingredients and mix to a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in a greased bowl, cover with a damp tea towel and prove in a warm, draught-free place for 45 minutes or until the dough doubles in size.
- Preheat oven to 180C (fan-forced). Spray an 18 × 28cm lamington pan with cooking spray.
- Punch down the dough with your fist and turn out onto a lightly floured surface. Knead for 2 minutes or until the dough returns to its original size. Divide the dough into 15 equal portions. Knead each portion into a ball and place close together in the pan. Cover with a damp tea towel and set aside for 20 minutes to prove or until buns rise up and touch each other.
- Meanwhile, to make the paste, place the reserved flour and 2 tablespoons water in a small bowl. Beat until smooth, until a little more water if the paste is too thick. Spoon into a small plastic bag.
- Brush the tops of the buns with a little egg.
- Snip a small hole in the corner of the bag and pipe the flour paste to form crosses over the buns.
- Bake for 25–30 minutes or until the buns are cooked through and golden brown. Transfer to a wire rack to cool.
- You probably won’t be using the whole egg for the wash. The best bet is it whisk it with a fork in a cup and then brush the tops as this will provide a better shine, which is just what you are after.
- Make sure you allow plenty of time to let the dough rest as this is a crucial step to getting the perfect hot cross bun!
- Keep the hot-cross buns in an airtight container for up to 3 days. Alternatively, wrap individual buns in plastic wrap and place in a freezer bag. Label and freeze for up to 3 months, defrosting as required.