Easter is for Carbs – Try these Hot Cross Buns
BY Laura Girling|March 29, 2018

I cheated a little and used a bread maker to make these buns. If you don’t have a bread maker, spend 5 minutes kneading the dough after step 1 and then leave to rise for an hour until doubled in size.


200ml almond milk

1 egg

400g bread flour

50g hydra 6 protein powder

2 teaspoons mixed spice

1 teaspoon ground cinnamon

0.5 teaspoon salt

20g light brown sugar

2 tablespoons Truvia

30g light butter (melted)

7g easy blend yeast

100g mixed dried fruit


For the crosses

3 tablespoons plain flour

2 tablespoons honey

2 tablespoons water



2 tablespoons honey

30 ml almond milk


  1. Put all of the Hot Cross Bun ingredients into your break maker in the order listed, except the dried fruit.
  2. Leave the fruit to one side to add towards the end of the kneading cycle.
  3. Set the bread maker to Dough setting.
  4. Star the bread maker and add your dried fruit 5 minutes before the end of the kneading time.
  5. Spray 2 baking trays with 1 cal spray.
  6. When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
  7. Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
  8. Allow them to rise for about 30-45 minutes or until doubled in size.
  9. Meanwhile pre-heat the oven the 200C/400F/Gas 6.
  10. Prepare the crossed dough mixture by mixing the ingredients together and putting in a piping bag.
  11. Make the glaze by heating up the milk and adding the honey – heat them until the honey has dissolved into the milk. Set to one side.
  12. When the Hot Cross Buns are ready to bake, pipe the cross mixture onto the buns.
  13. Bake for 10 – 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
  14. Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.


Eat whilst still warm, split & spread with butter!

These are also GREAT toasted when they are a few days old as well!


Macros per Bun

Calories 158

Fat 2.5g

Carbs 32g

Protein 7.1g

SHARE THISShare on Facebook.Tweet this!Share on LinkedInGoogle this!