Sugar-Free Hot Cross Buns
Take your Easter baking to a healthier level with these irresistibly fluffy Sugar-Free Hot Cross Buns! Made with hearty whole wheat flour and naturally sweetened with unsweetened apple sauce, these buns offer a guilt-free twist on the classic. Each bite is bursting with the festive flavors of warm spices, juicy raisins, tart dried cranberries, and fragrant orange zest. The soft, pillowy dough is kneaded to perfection and topped with the signature flour-and-water crosses for a traditional finish. Ideal for family gatherings or as a cozy seasonal treat, these buns are perfect for those seeking a refined sugar-free alternative without compromising on taste. Serve them warm with a generous spread of butter for a wholesome, nostalgic experience!
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Recipe Information
Ingredients
- 500 g Whole wheat flour
- 7 g Instant yeast
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Mixed spice
- 250 ml Milk, warm
- 50 g Butter, melted
- 1 Egg
- 100 g Apple sauce, unsweetened
- 100 g Raisins
- 100 g Dried cranberries
- 1 tbsp Orange zest
- 50 g Plain flour
- 50 ml Water
Instructions
In a large bowl, mix the whole wheat flour, instant yeast, salt, ground cinnamon, and mixed spice.
In a separate bowl, whisk together the warm milk, melted butter, egg, and unsweetened apple sauce until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir until a soft dough forms.
Add the raisins, dried cranberries, and orange zest into the dough. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Once the dough has risen, punch it down gently to deflate it. Divide the dough into 12 equal pieces and shape each piece into a ball.
Place the dough balls on the prepared baking tray about 1 inch apart. Cover and let them rise again for about 30 minutes.
To make the cross mixture, combine the plain flour with water to form a thick paste. Transfer it into a piping bag or a small plastic bag with a corner snipped off.
Pipe a cross onto each bun.
Bake in the preheated oven for 20-25 minutes, until the buns are golden brown and sound hollow when tapped on the bottom.
Allow the buns to cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 595.3 g | 216% | |
| Dietary Fiber | 80.4 g | 287% | |
| Total Sugars | 163.3 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 655 mg | 50% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3556 mg | 76% | |
*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.
