At easter time, we’re all on the hunt for that perfect hot cross bun recipe – one that is soft and fruity and melts in your mouth straight out of the oven. The problem with a lot of hot cross bun recipes however, is that they can blow out your calories and throw your weight loss goals way off (and I’m gonna be real with you all, we want to save those for choccie eggs, ammiright?!). Enter this delightful surprise – the Voome Hot Cross Bun recipe. It’s only 182 calories per serve, and makes 18, so you can enjoy your favourite bun and share it with your friends and family (or horde them in your freezer as I will be doing, make your own fam, make your own).
Hot Cross Buns
Calories: 182 Serves: 15 Prep: 30 mins Cooking: 30 mins
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 Dry Yeast (9g)
1 1/4 Cups Low Fat Milk (310g)
2 Tablespoons Golden Syrup (40g)
40g Butter, No Added Salt
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, butter and golden syrup in a small saucepan until the butter 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, add a little more water if the paste is too thick. Spoon into a small plastic bag.
- Brush the top 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.