Low Fat Hot Cross Buns
Delight in the satisfying aroma of freshly baked **Low Fat Hot Cross Buns**, a healthier twist on the classic Easter favorite. This recipe swaps butter for unsweetened applesauce and uses low-fat milk to keep indulgence guilt-free without sacrificing flavor. Each bun is infused with warm spices like cinnamon, nutmeg, and allspice, and studded with plump raisins, currants, and a bright touch of orange zest. Topped with a signature flour cross and finished with a glossy apricot glaze, these buns are as beautiful as they are delicious. Perfect for brunch or afternoon tea, they’re a wholesome treat everyone will adore. Plus, with a prep time of just 30 minutes and yielding 12 delightful servings, these buns are a practical and rewarding baking project. Search no further for your low-fat Easter baking inspiration!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 50 g Granulated sugar
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground allspice
- 300 ml Low-fat milk
- 100 g Unsweetened applesauce
- 1 Egg
- 100 g Raisins
- 50 g Currants
- 1 tbsp Finely grated orange zest
- 50 g All-purpose flour (for cross)
- 2 tbsp Water (for cross)
- 2 tbsp Apricot jam
Instructions
In a large bowl, combine the flour, yeast, sugar, salt, cinnamon, nutmeg, and allspice.
Warm the milk to lukewarm, around 95°F (35°C), and stir in the applesauce and beaten egg.
Make a well in the center of the dry ingredients, then pour in the milk mixture and mix to form a rough dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Add the raisins, currants, and orange zest to the dough, kneading until well distributed.
Place the dough in a lightly greased bowl, cover with a damp cloth, and leave to rise in a warm place for 1-2 hours or until doubled in size.
Gently punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth ball.
Place the dough balls on a baking tray lined with parchment paper, spacing them about 1 inch apart.
Cover again with a damp cloth and let stand for 30 minutes to rise.
Preheat the oven to 375°F (190°C).
To make the paste for the cross, mix 50g of flour with 2 tablespoons of water to form a thick paste.
Spoon the paste into a piping bag and pipe crosses on the top of each bun.
Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.
While the buns are baking, gently heat the apricot jam until it becomes a thin glaze.
Once buns are baked, remove from oven and brush them with the warm apricot glaze to give a shiny finish.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 648.0 g | 236% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 197.7 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 621 mg | 48% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2030 mg | 43% | |
*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.
