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Hot Cross Buns made with Truvia Low-Kilojoule Spoonable Jar Sweetener

An easter favourite (or great all year round!) these hot cross buns are a scrumptious treat straight out of the oven and they have no added sugar!

Serving size

N/A

Kilojoules

N/A

Ingredients

The Dough

Toppings

Directions

MIX
  • 1.

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, Truvia Low-Kilojoule Spoonable Jar Sweetener and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

Knead
  • 2.

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

Rise
  • 3.

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

Shape
  • 4.

    Sift the mixed spice over the dough, then knead in with the sultanas and mixed peel. Cut the dough into 12 even pieces (use weighing scales if you like). Roll each piece into a ball and arrange on a baking tray lined with baking parchment with space between for them to grow.

Prove
  • 5.

    Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 200°C.

Bake
  • 6.

    Mix the plain flour with a tbsp of water at a time to a thick paste and spoon into a piping bag (or into a plastic food bag and snip the corner off). Score a cross in the top of each bun with a small, sharp, floured knife and pipe crosses on the buns in the cuts you made. Bake the buns for 12-15 minutes or until golden. If you tap the base of a roll it should sound hollow.

Glaze
Hot Cross Buns made with Truvia Low-Kilojoule Spoonable Jar Sweetener

Ingredients

The Dough

Toppings

Directions

MIX
  • 1.  

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, Truvia Low-Kilojoule Spoonable Jar Sweetener and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

Knead
  • 2.  

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

Rise
  • 3.  

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

Shape
  • 4.  

    Sift the mixed spice over the dough, then knead in with the sultanas and mixed peel. Cut the dough into 12 even pieces (use weighing scales if you like). Roll each piece into a ball and arrange on a baking tray lined with baking parchment with space between for them to grow.

Prove
  • 5.  

    Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 200°C.

Bake
  • 6.  

    Mix the plain flour with a tbsp of water at a time to a thick paste and spoon into a piping bag (or into a plastic food bag and snip the corner off). Score a cross in the top of each bun with a small, sharp, floured knife and pipe crosses on the buns in the cuts you made. Bake the buns for 12-15 minutes or until golden. If you tap the base of a roll it should sound hollow.

Glaze