Indulge in a healthier twist on a classic Easter favorite – Super Soft & Healthy Hot Cross Buns. Packed with protein and bursting with flavor, they are made with no added sugar, butter or oils, yet still remain incredibly flavourful, soft and fluffy! Whether enjoyed fresh out of the oven or toasted with a dollop of your favorite spread, these healthier Hot Cross Buns are sure to become a cherished part of your Easter celebrations.
Why bake your own Healthy Hot Cross Buns?
First off, it’s actually so much easier and straightforward to bake homemade hot cross buns than you think! I used to think that baking bread at home was such a hard process and was always intimidated to do so, however I now know that couldn’t be further from the truth.
Here are a few reasons why you should consider making your own Hot Cross Buns:
- Full control over ingredients: Making hot cross buns at home allows you to control the ingredients, ensuring that they are made with high-quality, nutritious ingredients. You can use whole grain flours, reduce the amount of sugar, and incorporate healthy fats to create a more balanced treat.
- Lower Sugar Content: Commercially available hot cross buns often contain high amounts of added sugars. By making them at home, you can significantly reduce the sugar content or use healthier alternatives like stevia, honey or maple syrup.
- Higher Protein Content: Traditional hot cross buns may lack protein, which is an essential nutrient for muscle repair and overall health. By adding protein-rich ingredients like Greek yogurt or protein powder, you can boost the protein content of your homemade hot cross buns, making them more satiating and nutritious.
- Reduced Additives and Preservatives: Homemade hot cross buns are free from the additives and preservatives commonly found in store-bought versions.
- Customization: Making hot cross buns at home allows you to customize the recipe, you can add chocolate chips, sultanas or get creative with different flavours.
- Freshness: Nothing beats the taste and aroma of freshly baked goods straight from the oven. Homemade hot cross buns are guaranteed to be fresher and more flavorful than their store-bought counterparts, making them a delightful treat for Easter or any time of the year.
Macros and Nutritional Info for Super Soft & Healthy Hot Cross Buns
Per bun (9):
Calories: 175
Carbs: 20g
Protein: 12g
Fat: 4g
Ingredients & Substitutions for Super Soft & Healthy Hot Cross Buns
Flour- All purpose, bread flour or a high protein flour works the best.
Protein Powder- for added protein and flavour, can replace with equal parts flour if you would like to omit it. I use the Hot Cross Bun Peanut Protein from Macromike. I have an affiliate code if you would like to save 10% off your order (amb-eliyaeats).
Yeast– Instant Yeast is used in this recipe- you can use active dry yeast, but the bread may take a slightly longer time to rise.
Salt– a very small amount is added for extra flavour & salt helps to control the yeast, so do not skip
Sugar Free Granulated sweetener- Use in place of sugar, but you can use any sweetener of choice. I use the brand Natvia in this recipe.
Milk: Any milk will do, I use a light soy milk. Make sure any added liquid is warm (not hot). 46C or 115F is the optimal temperature for bread making, if you don’t have a thermometer simply just dip your finger, it should feel slightly warm.
Egg yolk- Contributes to the richness and texture of the Buns. The fat and lecithin in egg yolks help to create a tender crumb and a rich, buttery flavor. You can omit the egg yolk and sub it for 10-15g butter
Plain Yogurt- Is good source of protein and contains some fat, and is essential to provide moisture to replace any extra added oil or butter.
Vanilla extract: for flavour
Spices: cinnamon, all spice, nutmeg
Add ins: I like to use sugar free chocolate chips or sultanas
Hot Cross Bun Baking Tips
- Use a stand mixer: Not essential, but using a stand mixer with a dough hook attachment can make the process much easier and ensure that the dough is properly mixed and kneaded.
- Proper Kneading: Kneading the dough is crucial for developing gluten and creating a light, airy texture. Knead the dough until it becomes smooth and elastic, which usually takes about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
- Add 1 tsp of flour at a time: If the dough is too sticky, add 1 tsp of flour at a time as you still want the dough to be quite sticky (makes for fluffier and softer buns).
- warm environment for proofing: Allow the dough to rise in a warm, draft-free environment for optimal fermentation. A temperature of around 75-80°F (24-27°C) is ideal for proofing- this makes rising time much faster. I usually add my covered dough into my oven with a bowl of boiling water, the light on and the door closed. Works every time.
- Shape Evenly: When shaping the dough into buns, aim for uniformity in size to ensure even baking. Use a kitchen scale if necessary to portion the dough into equal-sized pieces.
- Cross Topping Technique: If using a flour-and-water paste for the cross topping, make sure it’s thick enough to hold its shape during baking but still pipeable.
- Glaze Immediately: While the buns are still warm from the oven, brush them with a warm glaze made from apricot jam or honey. This adds shine and sweetness to the buns while also helping to keep them moist.
- Cool Properly: Allow the hot cross buns to cool on a wire rack for at least 10-15 minutes before serving. This allows excess moisture to evaporate and prevents the bottoms from becoming soggy. Enjoy your freshly baked hot cross buns warm or at room temperature.
Storing and Reheating Healthy Hot Cross Buns
Storing Hot Cross Buns:
- Room Temperature: Hot cross buns can be stored at room temperature for up to 2-3 days. Store them in an airtight container or resealable plastic bag to prevent them from drying out.
- Refrigeration: If you plan to keep hot cross buns for longer than a few days, it’s best to refrigerate them. Place them in an airtight container or wrap them tightly in plastic wrap to maintain freshness. Can last up to 5-7 days in the refrigerator.
- Freezing: Hot cross buns freeze well and can be stored in the freezer for longer-term storage. Wrap each bun individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Properly frozen, hot cross buns can last for 1-2 months.
Reheating Hot Cross Buns:
- Microwave: To reheat individual hot cross buns quickly, place them in the microwave for 15-20 seconds on high power. Be careful not to overheat them, as this can cause them to become tough.
- Oven: For a crisper texture, preheat your oven to 350°F (175°C). Wrap the buns in aluminum foil and place them on a baking sheet. Heat them in the oven for 8-10 minutes, or until warmed through.
- airfryer: This is my favourite method as it streams it and makes it supper light and fluffy. Simply place the hot cross bun in the airfryer with a oven safe ramekin filled with water, airfry at 180c for 3-5 minutes.
- Toaster: If you prefer a toasted texture, slice the hot cross buns in half and toast them in a toaster or toaster oven until lightly golden brown. Spread with butter or your favorite topping before serving.
Super Soft & Healthy Hot Cross Buns- low calorie, high protein
Ingredients
- 270 g all purpose flour
- 40 g protein powder optional, can be substituted with equal parts flour. See notes for which one I use
- 100 g zero calorie granulated sweetener Monkfruit, stevia etc. Can subsitute for normal white or brown sugar
- 4 g instant yeast one heaped tsp
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp sal
- 75-85 ml milk plant milk, normal milk etc. slightly warmed
- 100 g yogurt
- 1 egg yolk
- 1 tsp vanilla extract
- 40 g sugar free chococalte chips chocolate chunks, sultanas etc
Crosses
- 2 tbsp flour 25g
- 2-2.5 tbsp water
Glaze
- 15 ml sugar free maple syrup or normal maple syrup
Instructions
- In a large mixing bowl, combine the all-purpose flour, protein powder (if using), granulated sweetener, ground cinnamon, nutmeg, allspice, salt, and instant yeast.
- Warm the milk in the microwave for about 30 seconds until slightly warm. Add the warmed soy milk to the dry ingredients. If the dough appears too dry, gradually add additional milk, 15ml at a time, until a slightly sticky dough forms.
- In a separate bowl, mix together the egg yolk, yogurt, and vanilla extract until well combined. Add this mixture to the dry ingredients and mix thoroughly to form a sticky dough.
- Optional: Cover the dough with a cloth, cling wrap, or a shower cap and let it rest for 10 minutes.
- Dust your work surface with flour and knead the dough for 10-15 minutes by hand or using a stand mixer on low to medium speed. Incorporate the chocolate chips or chopped chocolate while kneading.
- Place the kneaded dough into a greased bowl, cover it well, and let it rise in a warm, draft-free place for 1-3 hours, or until doubled in size. Note: The addition of protein may slightly slow down the rising process.
- Once the dough has doubled in size, punch the air out and roll it into a log shape. Cut the dough into 9 equal parts.
- Flatten each piece of dough and form it into a ball. Place the dough balls onto a greased baking tray. Cover the dough balls well and let them rise for another 1-1.5 hours.
- Preheat your oven to 180°C (350°F). In a small bowl, mix together the all-purpose flour and water to form a paste for the crosses. Pipe the crosses over the risen dough balls.
- Bake the hot cross buns in the preheated oven for 22-25 minutes, or until they are golden brown.
- While the buns are still warm, brush each one with sugar-free maple syrup or regular maple syrup for added sweetness. Let cool on a wire rack for 10-15 minutes before enjoying
Notes
Macros per Serving (9 Servings):
- Calories: 175
- Carbohydrates: 20g
- Protein: 12g
- Fat: 4g
