Baking 12WBT Hot Cross Buns

Nutrition // Madeleine // 19 March 2013

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Fleur, Larah and Jess from 12WBT’s team put the 12WBT Hot Cross Bun recipe to the test in the office kitchen. Here are their tips to help you when you make these healthier hot cross buns at home.

Ingredients_1

Larah: If you like your hot cross buns spicy rather than sweet, add a touch more of the spice mix than directed. Just be careful, because this can be a delicate balance and you don’t want to go overboard.

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Fleur: When adding the wet ingredients into the dry mix, don’t freak out if it looks like there won’t be enough liquid for the mixture. Once you start kneading the dough, it all turns out fine.

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Larah: We tested our upper-body strength while kneading the dough. And we also learnt that if you have long hair, you need to you tie it back in a ponytail!

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Fleur: Make sure you allow plenty of time to knead the dough and let it rest. So set aside a lazy Sunday afternoon to make these.

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Jess: There was some confusion when we were making the paste for the crosses. We weren’t sure whether the flour needed for the paste was included in the amount in the ingredient list or was additional.

Hot tip for you – it is extra. You’ll need 1/2 cup more flour for the paste than is listed.

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Larah: Whisk the egg with a fork in a cup and then brush the top of the buns as this will provide a better shine. Chances are, you won’t use the full egg anyway.

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Fleur: Yum! You can keep the buns in an airtight container for up to three days. Alternatively, wrap individual buns in cling wrap and place in a freezer bag. Label and freeze for up to three months. Happy Easter!

To get the 12WBT Hot Cross Bun recipe head here.

This is one of more than 300 calorie-controlled, delicious recipes within the 12WBT Recipe Index. Join the program to access the lot!

One Comment

1 Comment

  1. Mish Reply

    Can we substitute the raisins for dark choc 70% cocoa?

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