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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 140.4
  • Total Fat: 1.4 g
  • Cholesterol: 1.4 mg
  • Sodium: 150.2 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Hot cross buns (reduced fat/sugar) calories by ingredient
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Hot cross buns (reduced fat/sugar)

Submitted by: OSAUSSIE


Number of Servings: 20

Ingredients

    **Buns
    packet yeast 2.25 tsp
    Light butter with canola oil, 4 tbsp
    Milk, nonfat, 1.3 cup
    Splenda Brown Sugar Blend, .25 cup
    Vanilla Extract, 1 tsp
    Cloves, ground, .25 tsp
    Cinnamon, ground, 2 tsp
    Pumpkin Pie spice, 2 tsp
    Orange zest, organic, 1tsp
    Egg substitute, liquid (Egg Beaters), .25 cup
    Wheat flour, white, all-purpose, enriched, 4 cup
    Salt, 1 tsp
    Currants, Sunmaid Zante, 0.3 cup (remove)

    **Crosses
    Granulated Sugar, 1Tbsp
    Wheat flour, white, all-purpose, .25 cup
    water (to make thick paste ratio 5:3 flour to water)

    **Glaze
    Granulated Sugar, 1Tbsp
    Gelatine, 1 packet ~1 teaspoon
    Boiling Water, 1Tbsp

Directions

Place Buns ingredinets in bread machine in the order listed, Kneed for 6 minutes only adding currants at the 4 minute mark. Allow to proove for 45mins to an hour till doubled in size.

weigh dough and divide into 12ths. gently kneed into rolls and place on baking tray. Allow to proove for another hour till rolls have doubled in size.

mix paste ingreedents together so no lumps exist, pipe crosses on rolls. A plastic bag with the corner snipped off makes a great makeshift piping bag.

Bake in 350 degree oven for 25-30 minutes till rolls are 190 degrees in center.

Mix gelatine sugar and water and het in microwave or on stove for 1-2 minutes till sugar is disolved and glaze reaches about 200 degrees. Use pastry brush to brush glaze over tops of hot rolls. Serve while still warm or allow to cool and server toasted with butter.

Number of Servings: 20

Recipe submitted by SparkPeople user OSAUSSIE.






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