Low sugar hot cross buns have by far been one of the most requested recipes from our members of the Noshu Sugar-Free Baking club this year. Since our vanilla cake mix appears to be able to make almost anything, we have worked up this neat little recipe for you. The sugar content in these buns is entirety limited to the additions of dried fruit that you add – so the choice is yours and you can add as much or little as you like. The texture of these buns is absolutely next level. Happy baking!
For the hot cross buns:
. 1 sachet Noshu Vanilla Velvet Cake Mix
. 2½ cups plain flour (plus some extra for dusting)
. 1 tsp mixed spice
. 1 tsp cinnamon
. 60 grams currants
. 60 grams sultanas
. 1 tsp lemon and orange rind combined
. 2 cups lukewarm water
. 3 tsp dry active yeast
For the paste to make the crosses:
¼ cup plain flour with just enough water to make a paste
For the glaze:
. Melted butter
Preheat oven to 180°C conventional / 170°C fan.
Line a baking tray with baking paper.
In a large mixing bowl, mix together the dry cake mix sachet, plain flour, mixed spice, cinnamon, currants, sultanas, lemon and orange rind.
Put the lukewarm water in a jug and mix in the dry yeast. Stir, then pour into the large mixing bowl.
Mix all the ingredients together until moist using a wooden spoon or spatula – it will be sticky, but that is normal.
Cover with cling wrap (pre-sprayed with cooking oil to stop it sticking) on top of the bowl and set aside for 2 hours – in this time it will rise to almost double.
Put some extra plain flour for dusting on the bench.
Knock down the dough with your fist then transfer it onto the bench. Roll it into the flour then cut the dough into 12 even pieces.
Roll each piece in some flour and knead gently to form a ball (it will still be sticky – and that’s still okay). Place the 12 balls in a baking tray lined with baking paper.
Put the oiled plastic film over the buns again and leave to rise a second time for 45 minutes.
Prepare the paste for the crosses with the flour and water, then pipe long lines horizontally and vertically over the top of the hot cross buns.
Bake for 1 hour and cover with foil if the buns brown too quickly.
Cool on a wire rack.
Glaze with butter to create a shiny top on your delicious, low sugar Easter buns!
Nutrition Information per serve: