Low sugar hot cross buns

Soft, fluffy and low in sugar! A fun recipe to try something new in the kitchen and a delicious way to celebrate Easter. Add your favourite flavours by replacing the choc chips or dried fruit with any combinations you like including nuts or seeds, feel free to get creative!

MAKES: 12 x buns

INGREDIENTS

You will need

1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
1 x Noshu 95% Sugar Free Choc Baking Chips (if using as an inclusion)
Digital kitchen scales
Piping bag
Electric mixer with dough hook attachment (you could do it by hand, but it will take much longer!)

For the dough

280 ml warm water
2 sachets (14g) dried yeast
100 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
460 g plain flour (plus some extra for dusting)
1/2 tsp cinnamon
1/2 tsp mixed spice
60 g butter, softened
2 tsp vanilla essence
1 tsp salt
150 g Noshu 95% Sugar Free Choc Baking Chips (if using)

For the crosses

4 tbsp plain flour
3 ½ tbsp water

For the glaze

30 g honey
2 tbsp water

 

METHOD

Preheat oven to 150°C (140°C fan forced). Line a baking tray with baking paper.

MIX

In a jug, mix together the warm water and yeast to allow the yeast to activate, set aside.

In a large mixing bowl of a stand mixer, place your Vanilla Velvet Cake Mix, plain flour, cinnamon, mixed spice, salt, butter and vanilla essence. Make a well in the middle and pour in your yeast mixture and mix this on low speed for 5 minutes with the dough hook attachment. Add in your choc chips, if using, then turn the speed to medium and mix for a further 7 minutes. It can take a little while to develop the gluten in the dough. You know the dough is ready when you can gently stretch the dough and it doesn’t tear easily. Place the dough in a large bowl and cover it with cling film. Allow this to rise for 1 hour.

Once rested, the dough should about double in size. Lightly dust your working space with flour and divide the dough into 12 equal parts then roll them into balls. Place these together on your baking tray so they are touching and allow them to rise for a further 40 minutes.

While proving, make the mixture for the crosses by mixing the flour and water together to create a soft paste. Spoon into your piping bag and set aside.

BAKE

Once the buns are ready to bake, pipe your crosses onto each bun then bake them for 25 minutes. They should be golden brown and set to touch.

GLAZE

Place your honey and water in a small saucepan and stir this over medium heat until lightly bubbling.

As soon as your buns are removed from the oven, brush them generously with the glaze and then allow them to cool slightly. Enjoy warm or toasted with butter!

STORE

Store in an airtight container for up to 3 days or freeze for up to 3 months.

Noshu-low-sugar-hor-cross-buns

 

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