Healthier hot cross buns
Healthier banana hot cross buns
Traditional hot cross buns have about 5 teaspoons of sugar per bun! We have added no sugar and opted for bananas in the recipe - but they taste equally delicious without them. The zest of the grapefruit gives it a nice zing. Instead of using sugar to make the glaze for basting the buns - we have used gelatine.
2 teaspoons (7g) dried yeast
2 large overripe bananas, mashed
1 Egg, lightly whisked
3 1/2 cups whole-wheat flour (plus extra for cross)
1 1/2 teaspoons mixed spice
1/2 teaspoon ground cinnamon (plus extra for cross)
50g butter, chopped
1 tsp Ruby grapefruit zest
GLAZE
1 teaspoon nutra organics gelatine powder
Juice from 1 Ruby Grapefruit
1 tablespoon boiling water
Method
Bloom yeast over 1/4 cup (60ml) warm water. Stir until combined. Add the banana and egg and whisk to combine.
Place the flour, mixed spice and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs
Make a well in the centre. Pour in the banana mixture and stir with a wooden spoon until a dough forms. Turn onto a floured surface and knead until smooth and elastic.
Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour
Knead the dough on a lightly floured surface. Divide into 8 portions and roll into balls. Place onto prepared dish and Set aside in a draught-free place for 30 mins
Preheat oven to 200C. Combine extra flour, extra cinnamon and 1/4 cup (60ml) cold water in a bowl to form a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe crosses onto buns. Bake for 25 minutes or until done
To make the glaze, stir gelatine, heat the fruit juice on the stove until just boiling. Remove from the heat and add gelatine and water and stir until dissolved
Turn buns onto a wire rack. Brush the top with glaze.
