Kiddipedia
Your healthy eating and exercising routine was going SO WELL this year, then suddenly it seems almost impossible not to overindulge and binge on chocolate and hot cross buns at Easter. Don’t worry, you’re not alone – according to 2020 research commissioned by WW, when Australians were asked what were the most popular items they weren’t prepared to give up when losing weight, 44% said bread (hello, hot cross buns!) and 40% said chocolate.
Further WW research says it only takes one factor to make 90% of Aussies fall off the bandwagon – and hot cross buns make a strong case for being that factor! However, maintaining healthy habits is possible by not depriving yourself and instead choosing healthier options of your favourite foods – like these healthy hot cross buns!
Total Time 1 hr
Prep 30 min
Cook 30 min
Serves 12
Difficulty Moderate
It isn’t Easter without hot cross buns! Making hot cross buns from scratch means you know exactly what’s in them and they are so good, there’s no need for lashing of butter.
Ingredients
Dry yeast
2 tsp, (7g) instant variety
Caster sugar
¼ cup(s), (55g)
Skim milk
½ cup(s), (125ml) warm
Egg(s)
1 medium, lightly whisked
Plain flour
3 cup(s), (450g)
Mixed spice
1 tsp
Reduced fat oil spread
50 g
Sultanas
½ cup(s), (85g)
Currants
¼ cup(s), (40g)
Caster sugar
2 tsp, for flour paste
Plain flour
¼ cup(s), (35g) extra for flour paste
Reduced-sugar jam
2 tbs, Apricot variety, melted and strained
Oil spray
1 x 3 second spray(s)
Instructions
- Place yeast, sugar, milk and ⅓ cup (80ml) warm water in a bowl. Stir to combine. Set aside in a warm place for 5 minutes or until frothy. Add the egg and whisk to combine.
- Sift the flour and mixed spice in a large bowl. Using your fingertips, rub the spread into the flour mixture until it resembles fine breadcrumbs.
- Stir through the sultanas and currants. Make a well in the centre and pour the yeast mixture into the well. Stir the mixture until well combined.
- Knead on a lightly floured surface for 5-7 minutes or until elastic. Place in a bowl and cover with a clean, dry tea towel. Set aside in a warm draught-free place for 1hr or until doubled in size.
- Preheat oven to 200°C. Lightly spray an 18cm x 28cm (base measurement) cake tin with oil. Use your fist to knock the dough back. Divide the dough into 12 portions.
- Roll each portion into a ball. Arrange side by side in the prepared tin. Set aside in a warm, draught-free place for 30 minutes or until the balls double in size.
- To make the flour paste, combine flour and sugar in a small bowl. Add about 2 tablespoons water to make a smooth paste. Place in a snap-lock bag and snip off 1 corner.
- Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden and the buns sound hollow when lightly tapped.
- Set the buns aside in the tin and allow to cool slightly. Brush the buns with the melted jam. Serve the buns warm or at room temperature.
Notes
TIP: The milk needs to be warm to activate the yeast so the dough will rise. However, if it’s too hot, it will kill the yeast and the dough won’t rise either. To test the temperature, sprinkle a little on your wrist.
