Low Sodium Hot Cross Buns
Perfectly spiced and irresistibly fluffy, these Low Sodium Hot Cross Buns put a heart-friendly twist on the classic Easter treat without sacrificing flavor. Infused with warm notes of cinnamon, nutmeg, and allspice, and studded with sweet raisins and zesty orange peel, these buns are the ultimate symbol of comfort and springtime indulgence. Made with unsalted butter and crafted with a focus on reducing sodium, this recipe is ideal for those seeking a healthier option while still enjoying the timeless tradition. A delicate apricot glaze adds a touch of sweetness and shine, making these buns both visually stunning and utterly delicious. Whether you're celebrating the holidays or simply craving a treat, this wholesome take on hot cross buns is bound to be a new favorite. Enjoy them fresh out of the oven or lightly toasted for an extra dose of coziness.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Unsalted butter
- 75 g Granulated sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground allspice
- 7 g Instant yeast
- 250 ml Milk (warm)
- 1 large Egg
- 100 g Raisins
- 1 tbsp Orange zest
- 75 g Plain flour (for cross)
- 5 tbsp Water (for cross)
- 3 tbsp Apricot jam
- 1 tbsp Water (for glaze)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, ground cinnamon, ground nutmeg, ground allspice, and instant yeast.
Heat the milk until it is warm (but not hot), and pour it into the flour mixture. Add the unsalted butter and the large egg.
Mix the ingredients together until they form a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once the dough has risen, add the raisins and orange zest, kneading them into the dough until evenly distributed.
Divide the dough into 12 equal portions and shape each piece into a round bun.
Place the buns on a baking tray lined with parchment paper, cover them, and let them rise for another 30 minutes until they are puffy.
Preheat the oven to 220°C (428°F).
To make the cross, mix the plain flour with the water until you have a smooth, thick paste. Transfer the paste to a piping bag and pipe a cross onto each bun.
Bake the buns in the preheated oven for 15-20 minutes or until they are golden brown.
While the buns are baking, prepare the glaze by heating the apricot jam with 1 tablespoon of water until smooth. Once the buns are out of the oven, brush the tops with the warm glaze.
Allow the buns to cool on a wire rack before serving.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 654.2 g | 238% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 193.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 546 mg | 42% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1966 mg | 42% | |
*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.
