Traditional sugar free hot cross buns

Soft, fluffy and sugar free! 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


You will need

1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
1 packet Noshu 98% Choc Baking Chips (if using as an inclusion)
1 baking tray lightly oiled and lined with baking paper
Measuring spoons
1 piping bag
Pastry brush
Electric mixer with dough hook attachment (you could do it by hand, but it will take much longer!)

For the buns

150 ml warm milk
200 ml warm water
2½ tsp (10g) dry active yeast
1 x Noshu 98% Sugar Free Vanilla Cupcake Mix
400 g plain flour (plus some extra for dusting)
1 tsp cinnamon
2 tsp mixed spice
Half an orange, zested
50 g butter melted
1 egg
150 g Noshu 98% Sugar Free Choc Baking Chips


150 g mixed dried fruit (such as sultanas, currents and mixed peal)

For the crosses

40 g plain flour
2½ tbsp water

For the egg wash

1 large egg, lightly beaten

For the glaze

Approximately 40 g melted butter



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

In a large mixing bowl of a stand mixer, mix together the cupcake mix sachet, plain flour, cinnamon, mixed spice and orange zest. Make a well in the middle and pour in your yeast mixture, milk, melted butter and egg. Mix all the ingredients together until combined using a wooden spoon or spatula. Then attach the dough hook and knead dough for 10 minutes – it is a long time but helps create a beautiful bun. Then stir through choc chips or dried fruit.

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.

After resting, dust some extra plain flour on the bench, then transfer the dough to it and lightly knead adding more flour as needed to prevent sticking. Roll it into a log and cut 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 okay). Place the 12 balls on a baking tray lined with baking paper.

Put the oiled plastic film over the buns again and leave to rise a second time for 40 minutes.

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

After the buns have proved for the extra 40 mins, brush with the egg wash then pipe on crosses.

Preheat oven to 180°C.

Bake buns for 25–30 minutes.

While hot glaze with butter to create a shiny top. Then enjoy, best served toasted with butter on top.

Best served toasted with a generous amount of butter on top.

Best stored at room temperature or frozen in an airtight container or in a large zip lock bag.



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