Hot Cross Bun or Doughnut? Why not have both! With this recipe you can, perfect coming up to Easter!

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  • Serves: 18 Individual
  • Prep: 1.5 Hours
  • Cook: 10 Minutes
Metric | Imperial Measurement Conversions


  • 1 teaspoon Dried Yeast
  • 1.5 tablespoons Water, warm
  • 50 g Natvia
  • 270 g Flour, gluten-free
  • 1/4 teaspoon Cream of Tartar
  • 1/4 teaspoon Bi Carb Soda
  • 1/2 teaspoon Mixed Spice, ground
  • 50 g Butter, melted and cooled
  • 80 mls Almond milk, warmed
  • 1 Egg
  • Salt, pinch
  • 1/2 teaspoon Vanilla Extract
  • Vegetable Oil, for shallow frying
  • 45 g Plain Flour, gluten-free
  • 2 tablespoons Water
  • EXTRA:
  • 95 g Natvia
  • 2 teaspoons Cinnamon
  • Nutvia, Natvia Strawberry or Raspberry Jam
  • 2 Disposable Piping Bags


  1. Whisk yeast with warm water and 1 tablespoon of Natvia in a small bowl until yeast is dissolved. Set aside in a warm place for 5 minutes or until mixture is frothy.
  2. Combine flour, mixed spice, cream of tartar, bicarb soda, a pinch of salt and the remaining ¼ cup Natvia in a large bowl. Make a well.
  3. Add yeast mixture, butter, almond milk, egg and vanilla. Mix until a soft, sticky dough forms. Turn out onto a lightly floured surface. Knead for 2 minutes to form a smooth ball.
  4. Place the dough in a lightly oiled bowl and cover with a tea towel. Leave in a warm area for about an hour to prove.
  5. Line two Baking trays with baking paper, take pieces of dough (around a tablespoon) and roll into balls, place on the prepared trays.
  6. Make the flour paste: Mix flour and water in a small bowl until smooth, adding a little more water if too thick. Spoon into a disposable piping bag and pipe a cross onto the top of each dough ball. Stand for 20 minutes.
  7. Place the extra Natvia in a bowl with the cinnamon. Fill the other disposable piping bag with either Nutvia, Natvia Strawberry or Raspberry Jam.
  8. Pour oil into a deep frying pan or small pot until 1/3 full, heat over a medium heat. Cook doughnuts in batches for 1-2 minutes or until golden.
  9. Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds. Pierce doughnuts with a knife or skewer. Fill with Nutvia or Jam. Toss the filled doughnuts in the Natvia, cinnamon mix to coat. Place on a plate.
  10. Serve warm or at room temperature.



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