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Proudly Australian

Sugar Free Hot Cross Buns

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 12

Ingredients

1 1/4 cup/310ml/10.3oz Milk warmed 16g/0.5 oz dried yeast 1/3 cup/60g/2oz Natvia plus 4 tsp for the glaze 4 cups/600g/1 lb 5 oz Plain Flour 2 tsp ground cinnamon 2 tsp ground allspice 1 tsp salt 1/4 cup/60g/3 oz Butter 1/2 cup/90g/3oz Dried Cranberries 3/4 cup/135g/4.7 oz Sultanas 2 eggs 1/3 cup/50g/1.7 oz Self-raising flour

Method

  1. Whisk the milk, Natvia and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.
  2. Stir in the sultanas, cranberries, eggs and yeast mixture. Knead the dough on a floured surface for 5 minute. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
  3. Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
  4. Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
  5. Make glaze by placing 40ml and Natvia into a small saucepan and heating over a low heat until the Natvia has dissolved. Brush glaze over the warm hot cross buns.
No nutritional info supplied
AFTERNOON TEA, BREAKFAST, BUNS, EASTER, HOT BAKES, KIDS TREATS, SUGAR FREE, TREATS

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