High Protein Hot Cross Buns
Elevate your traditional Easter baking with these High Protein Hot Cross Buns! This wholesome twist on the classic treat features the addition of whey protein powder, making each fluffy, golden bun a guilt-free indulgence packed with extra nutrition. Flavored with warm spices like cinnamon and nutmeg, studded with plump raisins, and brightened with a hint of orange zest, these buns are as delicious as they are nourishing. A simple flour paste cross gives them their iconic look, while a glossy apricot glaze adds a bakery-style finish. Perfect as a festive breakfast, snack, or post-workout fuel, these buns are ready in just over an hour and serve a crowd. Healthy baking never tasted so indulgent!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Whey protein powder
- 7 g Quick-rise yeast
- 50 g Granulated sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Salt
- 150 ml Milk
- 50 g Unsalted butter
- 1 Large egg
- 75 g Raisins
- 1 tbsp Orange zest
- 30 g All-purpose flour (for crosses)
- 30 ml Water (for crosses)
- 2 tbsp Apricot jam
Instructions
In a large mixing bowl, combine the all-purpose flour, whey protein powder, quick-rise yeast, and granulated sugar. Add the ground cinnamon, ground nutmeg, and salt. Stir until well mixed.
In a small saucepan, heat the milk over low heat until just warm. Remove from heat and add the unsalted butter, stirring until melted.
Make a well in the center of the dry ingredients and pour in the milk mixture. Add the egg. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
Flatten the dough slightly and scatter the raisins and orange zest over it. Knead gently until they are distributed evenly throughout the dough.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 60 minutes or until doubled in size.
Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a round bun and place them on a baking sheet lined with parchment paper, about 1 inch apart.
Cover the buns with a towel and let them rise again for about 30 minutes.
Preheat your oven to 200°C (400°F).
To prepare the paste for crosses, mix 30g of all-purpose flour with 30ml water to form a smooth paste. Transfer the paste into a piping bag and pipe a cross over each bun.
Bake in the preheated oven for 12-15 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
While the buns are baking, gently heat the apricot jam in a small saucepan until it becomes smooth and runny. Use a pastry brush to glaze the tops of the hot buns as soon as they come out of the oven.
Allow the buns to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 135.7 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 524 mg | 40% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
