You Will Need:
- Bread Maker
- 1.5 cup(s), Sugar Substitute Natvia
- 1,5 packets of Instant Dry Yeast
- 1tbsp of sourdough starter (optional)
- 330 g, Wholemeal Flour
- 330 g Standard
- 2 tsp, Cinnamon Powder
- 2 tsp, All Spice, Ground
- 0.5 tsp, Salt
- 210 g, Sultanas
- 50 g, Unsalted Butter
- 1 medium, Egg
- 375 ml, Milk, Non-Homogenised
- 1 yolk
- 1 tbsp greek yoghurt
- 1 tsps, Fresh Lemon Juice
- 4 tbsps, Sweetener Natvia
- Warm up milk in the microwave so it is Lukewarm
- Melt the butter
- Beat the egg with sweetener together so it is all combined and fluffy
- Combine all the dry ingredients: flour, cinnamon, all spice, salt and sultanas
- Pour Milk and butter into the bread maker pan, follow with the dry ingredients mixture
- Add dry yeast on the top of the dry ingredients
- Close the bread maker lid and set it on the mode of ‘Dough Making’ it should show 1 hour and 30 minutes as a time for making it. Please note, all the bread makers are different and the time may vary, nevertheless take whatever is given and press start
- In 15 minutes check the dough in the bread maker, make sure it doesn’t look sticky and wet if it does sprinkle some flour on the top while it’s knitting.
- In about 15 minutes open the lid of the Bread maker and with the spatula shape the dough tightly into a rounder shape
- Turn on the oven on bake 180°C
- Once Bread maker biped. take the ready-made dough out of the pan and put it into the big dish and cover it with the tea towel, put it into the warm place for 20 minutes. I usually put it outside when it is sunny, or on the stove, while your oven is hot the stove will remain warm.
- You will notice after 20 minutes that the dough has risen half size bigger. Lift the towel and take the dough out, cut off one-third of it, put it aside and knit the rest of the dough 4 times shaping it into the ball, return it to the dish covering it with the tea towel again.
- Take the piece of the dough you just parted of and roll it into sausage, cut it into the 3 cm bits. Roll each bit between your palms into the little rolls.
- Line the baking tray with the baking paper, put rolls onto the tray and leave it in the warm place to double in size.
- Once all your rolls are doubled in size, cover it with mixed yolk and yoghourt for a nice finish.
- start baking for about 20 minutes or until golden. Make sure your Oven is set on 180°C
- While buns are in the oven prepare the frosting for the crosses, please see below how.
- Once each lot is ready, take them out and cover them with the crosses drawing upon each bun.
- and it is totally up to you, but we do cover them with a bit of soft butter brushing its tops, it gives some softness and creamy flavour to the buns. Cover it with a tea towel to keep it soft.
Frosting For Crosses :
- Take all the ingredients, put it into the bowl and beat it until smooth.
- Take a thin brush and brush it upon the bans forming crosses. Just make sure you cooled them because the frosting with not go upon hot buns, they have to be warm, not hot.
Enjoy your Guilt-free Hot Cross buns with some butter and hot cup of tea or coffee!