I love a warmly spiced hot cross bun, especially around Easter. Actually, if I'm honest, I will eat them at any time given the choice! The problem is the high carb count in regular buns. I've just discovered the joys of FiberFlour and one of my first experiments were these buns. The recipe is based on the Bread Machine recipe found in the recipes here on this page. It is a 2 step process if you want mixed peel in the buns but I guess you could skip this if you want to reduce the time and just make plain spiced buns.
As a diabetic I need to keep my carbs down so I've skipped adding in fruit (raisins), made sugar-free mixed peel (because I think this is an integral flavour) and skipped adding the cross. Each bun as it stands is approximately 8 carbs per serving.
INGREDIENTS & INSTRUCTIONS
STEP 1
Mixed Peel
1 x Orange, peel only
1 x Lemon, peel only
1/2 cup sweetener of your choice
1/4 tsp Cream of Tartar
1 cup water
1. Peel the orange and lemon thinly with as little pith as possible and cut into thin strips
2. Bring a pot of water up to a boil and drop in the citrus slices. Simmer the peel for 1 minute, then strain and drop into ice water, Repeat.
3. Discard the water after each boil.
3. Refill the pot with fresh measured water and add the sugar. Bring this up to a simmer then add the orange and lemon peel and simmer gently, uncovered, for about 10 mins translucent (but not completely).
4. Store the peel, refrigerated and in the syrup for up to a month or to make Candied Peel, remove the pot from the heat and drain peel on rack over parchment or on dehydrator rack with non-stick under grid. When cool, dip in granulated sweetener and leave to dry overnight.
STEP 2
Hot Cross Buns - makes 12
150gr warm water
150gr warm milk
2 tbl butter, soft
1 egg
300gr FiberFlour
200gr Ultrafine FiberFlour
1 tsp salt (6gr)
2 tsp baking powder
1.5 tsp ground cinnamon
3 tsp ground Mixed Spice
3 tbl sweetener (30gr)
2 tsp Instant Active Yeast
50gr prepared mixed peel
Mix warm milk and water (take care this isn't too hot otherwise it might kill the yeast). Add the butter and egg and mix again. Measure out both FiberFlours, salt, baking powder, spices and yeast, remember to add the yeast and salt into opposite sides of the bowl (salt can also kill yeast). I used a Kenwood mixer and mixed this for 5 minutes with the dough hook on low speed. Meanwhile remove mixed peel from syrup and snip into small squares. In the final minute or so of mixing, add in the snipped mixed peel and continue to mix so that it is evenly distributed in the dough.
Divide dough into 12 and roll into buns. Place onto baking parchment in a suitable tray. Cover (I put the tray into a plastic box with a lid) and set aside in a warm place for 1-2 hours to allow the buns to rise to double their size. If your kitchen is a little cooler, you made need a little longer. Be patient and allow them to rise properly.
Preheat the oven to 180degC conventional and bake for 35 mins.
When they are cooked, remove them from the tray and allow them cool on a rack.
Once cool, the buns can be frozen. Remove to defrost, toast and spread butter on them. Hope you enjoy them.
If you prefer a lighter spice flavour adjust the spices down to 1 tsp ground Cinnamon and 2 tsp ground Mixed Spice.
You can rarely produce the elasticity by hand that you can get with a Machine and dough hook, just not enough time in the day. I am baking rolls for 30 mins at 170 and increasing temp to 200 for 5 mins to get the dark crust we like. Fan on too
Hi everyone, when kneading by hand, how would you know you've kneaded enough? And with most of my fiber flour bakes they don't cook through but are crispy on the outside. Any ideas to help?
I used tangerine zest when I made them and it was fine😀
No sadly I only have Tangerines and Lemon. I’ll try and get an include some Oranges in my next order. I adore Hot Cross Buns and look forward to trying the recipe. Thank you for posting it
Do you recon if you add ordinary shop bought Candid Peal that is boiled for a few mins then rinsed, would potentially reduce much of the sugar content and therefore reduce the carbs slightly?
A dry jar
The ultra fine will behave much differently to the original Fiberflour. Try 50/50 for yeasted breads and HC Buns
Ah is that the best way to store yeast. I used my last packet and the only yeast I could get hold of was a 500g pack from the restaurant at the marina so was wondering how to store it. It is dried yeast
I made these yesterday (minus the mixed peel, just used grated lemon zest plus a handful of sultanas). Proved for 3 hours. They were a little heavy coming out of the oven but this morning they are rock hard - I've never been great at baking with yeast so it's most likely me not the recipe. However - they taste delicious so I'm going to freeze them and turn them into a bread and butter pudding for dessert on Easter Sunday. Yum!
Great! I’d just checked in to see if there was a recipe and there’s not one but two!! Thank you!
Great recipes, made a combination of both. Basically the recipe posted but used grated lemon and orange zest instead of doing the peel and added just 60g of dried fruit to keep the carbs down and used the glaze Gerry suggested. Thank you both. Yummy.
It's nice to have variations of recipes on the same things. Just shows how cooking is a non exact science and fun to experiment.
I posted it on our recipe page https://www.lonjevity-foods.com/hot-cross-buns-keto-style
Funny I just made some yesterday and posted my recipe as well