A delightful low sugar twist on the classic hot cross bun, these treats contain all of the light, soft, fluffy and tasty flavour & texture with none of the high sugar and preservative content! A perfect treat whether it is Easter or winter! Adapted from this recipe.
- 2 tsp dried yeast
- 1/2 tsp rice syrup*
- 1 1/4 cups (300ml) milk, warmed slightly
- 4 cups (500g) plain all-purpose flour (or use the same amount of wholewheat, light spelt or wholegrain spelt - or a mix)
- pinch of salt
- 1 tbsp xylitol or erythritol (or use coconut sugar or 2 tbsp rice syrup), optional
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 stick (55g) butter, softened
- 1 egg, lightly beaten
- 1 1/2 tsp vanilla extract
- zest of 1 orange
- 1/4 cup (50g) really dark chocolate (85-90% or darker), chopped into "chunks"
- 1/4 cup (30g) plain all-purpose flour
- 1/2 tsp rice syrup
- 2-3 tbsp boiling water
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Mix the yeast and rice syrup in the milk and allow to "bloom" for about 5 mins. Meanwhile, mix the flour with the salt, xylitol and spices, then rub in the butter to incorporate into the flour.
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Pour the milk and yeast mix into the flour with the egg, vanilla and orange zest and mix, then knead until it becomes a smooth dough (this should only take a couple of mins - add more flour or milk if the dough seems to sticky or too dry). Add in the chocolate chunks and knead them into the dough so they are evenly distributed. Cover and leave the dough to rise for about 30-45 mins, until doubled in size.
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Preheat the oven to 200C/400F/gas 6. Divide the dough into 12 equal(ish) pieces and roll each into a small ball, then place into a large greased casserole or traybake dish in rows, leaving a very small space between each bun. Leave to rise in a warm place for about another 15 mins.
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Mix the 1/4 cup flour for the crosses with enough water to make a thick paste, about the consistency of a thick American pancake batter (you want it to be soft enough to pipe, but not so liquid that it spills out too quickly, it should drop from the spoon fairly quickly, but not pour off - I find it usually takes about 2-3 tbsp, but you may need to use a little more or less).
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Fill a piping bag or freezer/sandwich bag with the paste and pipe crosses onto the buns, then bake them for about 20 mins, until golden and cooked through.
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Mix the rice syrup with the boiling water and quickly brush over the cooked buns while they are still hot. Allow to cool a little before serving.
*rice syrup is counted in the World Health Organisation's list of "free sugars" so we use it in moderation, but it is our main liquid sweetener because it is the only liquid sweetener that is totally fructose free. I buy this 3-pack a few times a year - it's actually cheaper than buying raw honey or pure maple syrup as well as fructose free!