DirectionsStep1Place the orange juice in a small saucepan, bring to the boil and simmer for about 3 or 4 minutes to reduce by about half. Add the sultanas and set to one side.Step2Warm the buttermilk for one minute on high power in the microwave. Stir in the grated apple and honey.Step3Stand mixer: Place flour, yeast, bicarbonate of soda, mixed spice and salt into the bowl. Briefly mix with the dough hook.Step4Add buttermilk mixture and sultanas in orange juice.Step5Mix until a smooth elastic dough forms - 5 to 10 minutes on Speed 2 of stand mixer.Step6Check your dough using the window pane test.Step7Hand kneading: Alternatively, place flour, yeast, bicarbonate of soda, mixed spice and salt in a large bowl.Step8Add buttermilk mixture and sultanas in orange juice and mix into a rough dough.Step9Dust a work surface with flour and knead by hand for 10 minutes until you have a smooth and elastic dough.Step10Place the dough in a large greased mixing bowl, cover and leave in a warm place to rise for 1 1⁄2 hours until doubled in size.Step11Transfer the dough to a floured work surface and divide into 16 pieces, approx 75 to 80 g each. Shape into balls and place on a baking tray fairly close together and flatten each ball a little.Step12Cover with greased cling film or a clean tea towel and prove for one hour in a warm place.Step13While your Hot Cross Buns are proving, make your hot cross mix. Sift the flour into a jug, add the water and mix well until you have a smooth paste.Step14Preheat your oven to 400°F / 200°C / 180°C / Gas Mark 6Step15When your hot cross buns are ready for the oven, pipe or use a spoon to form the crosses on your buns.Step16Place in the oven for 25 to 30 minutes until golden brown.Step17Brush with honey or maple syrup for a shiny glaze and leave to cool on a wire rackIngredientsIngredients1 Orange (zested and juiced)100 gramsSultanas325 millilitersButtermilk (or half yoghurt and half milk)1 Dessert Apple (grated)1 tablespoonHoney (can substitute with maple syrup or agave syrup)250 gramsVery Strong White Bread Flour (I used Marriage's Manitoba Very Strong Bread Flour)250 gramsWholemeal Bread Flour1 tablespoonInstant Yeast (I used Doves Farm)¼ teaspoonBicarbonate Soda1 ½ teaspoonsMixed Spice½ teaspoonSalt6 tablespoonsPlain Flour5 tablespoonsWater3 tablespoonsHoney (or maple syrup)See moreNutritionalNutritional182 Calories0.8 gTotal Fat0.8 mgCholesterol39 gCarbohydrate62 mgSodium5 gProteinFrom talesfromthekitchenshed.comRecipeDirectionsIngredientsNutritionalExplore furtherExtra-fruity hot cross buns Diabetes UKdiabetes.org.ukHealthy Hot Cross Bunsthehealthychef.comLow Fat Hot Cross Buns! Recipe - Food.comfood.comAre hot cross buns a healthy snack option? - Lyndi Cohenlyndicohen.comHealthy Low-Calorie Hot Cross Bun Recipe Matt's Cafemattscafe.co.ukRecommended to you based on what's popular • Feedback
Easy hot cross buns
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WebMar 15, 2024 · Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a medium bowl combine the flour, baking powder, …
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WebApr 7, 2020 · Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. …
WebMar 28, 2021 · In a small bowl place plain flour and water. Whisk until the paste is well combined without lumps. Place in a ziplock or piping bag for piping. Pipe cross over the …
WebMar 19, 2019 · Snip off the edge of the piping bag (make sure the opening is smaller than the desired thickness of the lines that you want to pipe). …
WebApr 10, 2019 · Instructions. Warm your milk in a pan until it's just steaming. In a bowl, add your flour, salt, cinnamon, ginger, nutmeg, sugar, yeast and orange zest - add in you butter and rub between your fingers so the …
WebJan 22, 2024 · For the crosses, mix the flour, sugar and water until smooth. Use a piping bag or snap lock bag with the corner snipped off to draw on your crosses. Bake for 30-40 minutes until golden brown. To glaze the …
WebCover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F. Whisk together the reserved egg white and milk, and brush it …
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WebApr 6, 2020 · Towards the end of the rise time, preheat the oven to 375°F. Once the buns have risen, beat the remaining egg with 1 teaspoon of water or milk to make an egg wash and brush the tops of the buns lightly. 9. …
WebMake the dough: Heat the milk in a small saucepan over medium until steaming. Remove from the heat. Transfer ¼ cup/60 grams hot milk to a small bowl and let cool to 110 to 115 degrees if needed, about 1 minute.
WebMar 11, 2021 · Pipe cross – Cut a small hole a the end of the piping bag. Pipe a line in one direction then pipe a line in the other direction. Bake in the preheated oven for 20 to 25 minutes until the top is golden. Sugar syrup …
WebApr 8, 2023 · Rise # 2: Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray. Return tray to warm place and leaver 30 – 45 minutes, until the dough has …
WebOct 2, 2022 · Place each bun on the baking sheet and cover it with kitchen towels and let the buns rise until they are about 50-70% bigger. Bake at 350F for 25 minutes, or until golden brown. Glaze the rolls: While the …
WebMar 22, 2024 · Preheat the oven to 375°F (190°C). One the buns have risen again, transfer the baking pan to the preheated oven and bake for 20 to 25 minutes or until golden brown and fully cooked. Once cool, brush the …
WebMar 28, 2023 · Bake in a preheated oven 400°F for 20-25 minutes (buns should be a golden brown). Meanwhile, make the glaze by combining the sugar and water, and heat in the microwave or a saucepan until it forms …
WebFeb 22, 2022 · Cover with a tea towel and leave in a warm spot to rise for 30 minutes or until doubled in size (see notes). Preheat oven to 200 degrees celsius (fan-forced). On a lightly floured board, place the dough …
WebApr 2, 2021 · Heat the milk with 20 grams of sugar until the sugar has dissolved and the milk is beginning to steam. Remove from heat and let it cool to lukewarm (between 100ºF and 110ºF). Stir in the active dry …