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Proudly Australian

Easter Hot Cross Scrolls

Love Easter hot cross buns? Then you'll LOVE our Easter Hot Cross Scrolls! A new twist that's just as delicious! Serve them up this Easter.

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Serves: 12

Prep: 1 hour

Cook: 30 minutes

Ingredients

DOUGH:

1 x 7g sachet yeast

236 g Luke-warm water (1 Cup)

76 g Cream (1/4 Cup)

1 teaspoon Vanilla Essence

100 g Unsalted butter

320 g Self-raising wholemeal flour (2 Cup)

1 tablespoon Natvia

1 teaspoon Mixed spice

Pinch of salt

FILLING:

50 g Unsalted butter

47 g Natvia (1/4 Cup)

2 teaspoon Cinnamon

150 g Sugar free dark chocolate chips (or simply chop up a bar of chocolate)

Method

  1. Preheat the oven to 180C
  2. Combine the yeast, milk, cream and vanilla in a jug and stand for 15 minutes until bubbles start to dot the surface.
  3. Combine the butter, flour, spices, Natvia and salt in a food processor and blitz until it resembles breadcrumbs.
  4. Add the milk and yeast mixture and pulse until the dough just starts to come together.
  5. Knead briefly on a lightly floured surface until smooth before placing in a bowl and covering with a damp tea towel. Leave in a warm place to rise for about 1 hour.
  6. Beat the butter, Natvia and cinnamon until creamy.
  7. Roll the dough out to a 30x25xm rectangle. Spread the butter mixture over the dough. Sprinkle over ¾ of the chocolate chips. Roll the dough up lengthways and then slice into 12 pieces. Place evenly on a baking paper lined tray. Cover with the damp tea towel and stand for 45 minutes in a warm place.
  8. Bake in the oven, covered for 25-30 minutes. Remove from the oven and stand.
  9. Melt the remaining chocolate and place in a piping bag or plastic sandwich bag, snipping the end. Draw a cross on each of the scrolls in chocolate. Best enjoyed as soon as possible.
 
Carbs Pro Fats Energy KJ Calories Serving size
18.1g 3.4g 13.9g 914 218 85g
BUNS, CROSS, EASTER, HOT, SCROLLS

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