Imagine sinking your teeth into a warm, fragrant hot cross bun that's not only deliciously satisfying but also surprisingly healthy. These low-fat British classics are about to transform your breakfast and teatime experience, proving that nutritious can be incredibly mouthwatering. Whether you're a health-conscious foodie or simply craving a traditional treat with a modern twist, these hot cross buns will become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 12 buns
Ingredients
- 1 cup skim milk
- 1/4 cup applesauce
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups whole wheat flour
- 1 packet active dry yeast
- 1/2 cup dried fruit (currants or raisins)
- 1 egg white
Instructions
- In a small saucepan, warm the skim milk until it reaches approximately 110°F (43°C), which is ideal for activating the yeast without scalding.
- Dissolve the active dry yeast in the warm milk and let it sit for 5-7 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- In a large mixing bowl, combine whole wheat flour, salt, and ground cinnamon. Create a well in the center of the dry ingredients.
- Pour the yeast mixture, applesauce, honey, and egg white into the well. Mix thoroughly until a soft, slightly sticky dough forms.
- Fold in the dried fruit (currants or raisins) evenly throughout the dough.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and divide into 12 equal portions. Shape each portion into a round bun.
- Place the buns on a parchment-lined baking sheet, leaving space between each for expansion. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Create a cross pattern on top of each bun using a mixture of flour and water before baking.
- Bake for 20-25 minutes until golden brown and the buns sound hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack. Serve warm or at room temperature.
Tips
- Yeast Activation is Key: Ensure your milk is precisely 110°F - too hot will kill the yeast, too cool won't activate it.
- Knead with Patience: Take the full 8-10 minutes when kneading to develop gluten and achieve that perfect soft texture.
- Rising Environment Matters: Find a warm, draft-free spot for rising - near a preheating oven or in a slightly warm room works perfectly.
- Optional Cross Decoration: For an authentic look, use a simple flour-water paste to create the traditional cross before baking.
- Don't Overbake: Golden brown is your goal - buns should sound hollow when tapped, indicating they're perfectly done.
- Serving Suggestion: These buns are best enjoyed warm, but can be stored in an airtight container for 2-3 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
