Healthier Hot Cross Buns

So if you follow our Facebook page, you would know that we decided to trial a healthier version of an absolute favourite-Hot Cross Buns. In some instances, we agree that you just shouldn't mess with traditional recipes such as this, but I just can't help myself sometimes. If we can make things with higher nutritional value, without sacrificing taste, why not hey? So with slight reservation, we experimented with a wholemeal, refined sugar free version and they were a hit! Like all homemade hot cross buns, they should be eaten within a day or so or frozen individually as they don't have the preservatives to increase their shelf life. And you know what? That is fine by me! Not a typical Natural Mumma recipe that typically just involves mixing together, there is a bit of kneading involved and some extra steps but you only make them once a year so enjoy!
How are they loaded? We have boosted the fibre somewhat with wholemeal flour rather than white, replaced sugar with organic Non GMO Erythritol (a low calorie alternative to sugar) and of course added dried fruit with a honey glaze instead of jam. Dried fruit is high fructose so in no way are we calling these an everyday food!
Makes 12
  • 4 cups of wholemeal flour
  • 1/2 cup of organic erythritol
  • 2 x 7g sachets of dried yeast
  • 1 cup of sultanas
  • 1 cup of dried cranberries
  • 1/2 tsp of Himalayan salt
  • 1.5 tsp of mixed spice
  • 40g grass fed butter 
  • 350ml of milk
  • 1 x large egg beaten
  • 1/2 cup of plain flour and approx 1/3 cup of water for flour paste
  • honey for glaze


  • Put flour, erythritol, yeast, dried fruit, spices, and salt in a large bowl and mix
  • Melt butter in a jug in microwave or a saucepan and then add milk. Heat milk until warmed through.
  • Add beaten egg to milk mix and then mix through the dry mix with a flat bladed knife or spatula until it comes together as a sticky dough. When it has come together, pop it on lightly floured bench and knead for 5-10 minutes until nice and smooth. You may need to continue to flour the bench and your hands if the mixture is too wet and keeps sticking.
  • Roll into a ball and put in a lightly oiled bowl, covered with a tea towel and pop it in a warm spot to rise for about 1.5 to 2 hours until it has doubled in size.
  • punch the air out and half the mix and break each half into 6 even portions. roll each into a ball.
  • Put each ball in a lined oven tray leaving about a half inch gap. Leave them to rise again for half an hour or so. Preheat oven to 170 Degrees fan forced.
  • Make a flour paste by mixing the flour with the water-the consistency should be thick enough to pipe-not too runny. Add more flour if necessary.
  • Using a piping bag  (or just a spoon), pipe a cross on the top of each bun and put in the oven to bake for approx 20-22 minutes until cooked through and lightly browned.
  • Glaze the top with honey and enjoy warm with good quality butter. Delicious!

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