Hot Cross Buns
This delicious Easter treat is another favourite from my archive of diet books and is so much healtier than the fat and calorie laden shop bought varieties.
Makes 16 buns
Per bun: 131 calories, 2.6% fat
Prep time 30 mins
Proving time 30 mins + 20 mins
Bake time 20 mins
Ingredients
For the buns:
400g strong white bread flour
1 tsp mixed spice
50g extra light spread
40g mixed dried fruit
2 tsps dried yeast
200ml warm water
1 tsp caster sugar
For the cross dough:
3 tbsps plain flour
2 tsps caster sugar
5-6 tbsps cold water
For the glaze:
2 tbsps caster sugar
2 tsps boiling water
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the flour, spice, spread and fruit into a large bowl. Rub the mixture together between your fingers until the ingredients are fully combined, making a well in the centre.
- Dissolve the yeast in 150ml of the water making sure the water is at body temperature, as it will kill the yeast if it is too hot. Add the sugar and pour into the centre of the flour. Gradually add the remaining water mixing the ingredients to a soft dough. You may not need all the water, but if the dough is too wet add a little more flour.
- Knead the dough for 5 minutes then cover with a damp cloth and allow to rise for 30 minutes. Knead the dough again and divide into 4 pieces using a knife. Divide each quarter into 4 and roll into small balls.
- Place on a baking tray and leave to prove for 20 minutes until double in size. Mix together the cross mixture to a smooth batter and place in a piping bag. Pipe a cross on the top of each bun and bake in a preheated oven for 20 minutes until golden brown. When cooked mix together the glaze ingredients and brush over. Serve warm.