Hot cross buns

Here is a lighter version of the classic Easter hot cross buns. They're full of fruit and spice and are unbeatable fresh out of the oven.

SERVES 8
TIME TO MAKE 2+ hours
MEAL TYPE Dessert
SERVES 8
TIME TO MAKE 2+ hours
MEAL TYPE Dessert

Method

Dough

  1. Dissolve yeast with brown sugar, milk and water
  2. Sift together flours and spices
  3. Rub margarine into flour mixture
  4. Add egg to yeast mixture
  5. Knead flour mixture and yeast mixture together to form a slightly sticky dough
  6. Add dried fruit and knead 
  7. Cover the dough in a large bowl and allow to rise until doubled in size
  8. Weigh the dough into 80g portions and shape into buns
  9. Allow to rise again until approximately doubled in size

Crosses

  1. Mix together the flour and water
  2. Roll dough into thin strips
  3. Place strips on top of buns in a cross

Baking

  1. Heat oven to 220C
  2. Brush the tops of the buns with trim milk
  3. Bake for approximately 10 minutes or until well browned on top and cooked through
  4. Transfer buns to a wire rack to cool
  •  
    Dough
  • 1/2 tsp
    dried yeast
  • 2 tsp
    brown sugar
  • 85 ml
    reduced fat milk
  • 85 ml
    warm water
  • 1/2 cup
    wholemeal flour
  • 1 cup
    plain white flour
  • 1/2 tsp
    ground allspice
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 1 1/2 tbsp
    margarine
  • 1 
    egg
  • 1/2 cup
    mixed candied citrus peel
  • 1/2 cup
    dried currants
  •  
    Crosses
  • 1 tbsp
    plain white flour
  • 2 tsp
    water
Per serve
  • Energy
    813kJ
  • Total Fat
    2.8g
  • Saturated Fat
    0.7g
  • Total Carbohydrate
    35.7g
  • Sugars
    13.6g
  • Dietary Fibre
    3.4g
  • Sodium
    58mg

Method

Dough

  1. Dissolve yeast with brown sugar, milk and water
  2. Sift together flours and spices
  3. Rub margarine into flour mixture
  4. Add egg to yeast mixture
  5. Knead flour mixture and yeast mixture together to form a slightly sticky dough
  6. Add dried fruit and knead 
  7. Cover the dough in a large bowl and allow to rise until doubled in size
  8. Weigh the dough into 80g portions and shape into buns
  9. Allow to rise again until approximately doubled in size

Crosses

  1. Mix together the flour and water
  2. Roll dough into thin strips
  3. Place strips on top of buns in a cross

Baking

  1. Heat oven to 220C
  2. Brush the tops of the buns with trim milk
  3. Bake for approximately 10 minutes or until well browned on top and cooked through
  4. Transfer buns to a wire rack to cool