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INGREDIENTS

  • 1 1/4 cup/310ml/10.3oz  Milk warmed
  • 16g/0.5 oz  dried yeast
  • 1/3 cup/60g/2oz  stevia sweetener 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 ea  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.
  • Nutritional Info

    No nutritional info supplied

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