Easter, what a scary and lonely time of year if you are not eating sugar. From the eggs to the buns it’s sugar galore! A marketers dream. Now I love my hot cross buns just as much as the next guy, but in this years (and forever more) bid to be fructose free it is off the shopping list.
Thus led me to make my own at home sugar free and still tasty. Buns buns buns. Get ya hot buns here.
I actually have made hot cross buns before as a teenager for a home economics project at high school (Mrs Mc Ardles class at Firbank for all you playing at home). Vaguely remembering this act I was a little hesitant to begin making the buns again as I remember thinking at the time ‘geez this takes forever and I’ve got better things to do with my time, and what is this yeast crap, I wonder if I can skip school tomorrow and hang at the concourse…..’. The good news is I made the buns and have included the recipe below. I have also learnt that now I am older I have no social life and nothing better to do with my time. Luckily I could drown my sorrows in a fresh sugar free hot cross bun. So here ’tis….
SUGAR FREE HOT CROSS BUNS
For the buns
- 4 cups plain flour
- 2 x 7g sachets dried yeast
- 1/2 cup dextrose (use more if you want sweeter, it makes no difference to texture)
- 1 1/2 teaspoons of cinnamon, nutmeg and whatever other ‘warming’ spices you like, mix it up if you feel the need!. WARNING do not buy a pre mixed spice from the supermarket like a Masterfoods. These products contain a heap sugar. Get the real stuff.
- pinch of salt
- 1 1/2 cups currants (or sugar free dried fuit that you like, get creative, but remember to read the back of the pack)
- 40g organic butter
- 300ml milk (skim or full fat, whatever you like)
- 2 eggs, lightly beaten
For the crosses (flour paste)
- 1/2 cup plain flour
- There is no glaze!!!! (It’s all about adjustments people)
- Combine all dry ingredients in large bowl and give a bit of stir. Melt butter in a saucepan. Add milk. Heat until lukewarm. Add warm milk mixture and eggs to dry ingredients. Use a butter knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
- Turn dough out onto a floured surface. Knead for 10 minutes until nice and smooth. Place into a lightly OLIVE oiled bowl. Cover with glad wrap. Set aside in your pantry for about 1 to 1 1/2 hours, or until dough doubles in size (the amazement of yeast right here, it’s growing!)
- Line a large baking tray with non-stick baking paper. Punch dough down to its original size, a good release if you are feeling bitter about not eating sugar this year for Easter. Knead on a lightly floured surface until smooth. Divide into 12 even ball shaped portions. Put them on your baking tray, about 1cm apart. Cover with glad wrap again and pop them back in the pantry for 30 minutes to again double in size. Preheat oven to 190°C in the meantime.
- Make your cross ‘flour paste’. Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
- Have your friends over and eat copious amounts of toasted buns with lashings of organic butter. They won’t believe it’s not sugar!