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Low Carb Hot Cross Buns

High Protein Low Carb Hot Cross Buns recipe from Bulk Nutrients

Makes: 24Calories: 264Difficulty Level: ModeratePreparation time: 60 minutesCook time: 40 minutesTotal time: 100 minutes

Ingredients

For the buns:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
  • ½ cup organic rye flour
  • 2 ¾ cups wholemeal spelt flour
  • 10g fresh yeast or 5g dried yeast
  • 2 tablespoons honey
  • 1 cup milk of your choice - warmed
  • 2 eggs
  • Zest of 1 orange
  • 1 teaspoon vanilla paste
  • ½ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 150ml extra virgin olive oil
  • 2 cups dried fruits of choice - chopped
  • 100g dark eating chocolate bits - melted

For the glaze:

  • 1 egg
  • 2 tablespoons of milk
  • Extra chocolate for cross

Instructions

Start this recipe the night before:

  1. Step 1: Combine milk, honey and yeast and set aside for 5 minutes - it will form a foamy top.
  2. Step 2: Combine the flours, yeast, honey, eggs, orange zest, vanilla, sea salt, cinnamon and ginger in the bowl of a food processor.
  3. Step 3: Mix with a dough hook at low speed until combined, then increase the speed to medium and mix for a further 8 minutes until smooth. You can use your hands, but this will take longer.
  4. Step 4: Add the olive oil slowly a little at a time, until incorporated into the dough.
  5. Step 5: Mix the dried fruit gently through the dough.
  6. Step 6: Cover the bowl with plastic wrap and allow to rest at room temperature for about 1 hour. Note: Add some extra olive oil to the bowl, it will help prevent it from sticking.
  7. Step 7: Place the dough in the fridge overnight to rest and develop for a further 12 hours.

The next day:

  1. Step 1: Turn the oven on for ten minutes and then turn off.
  2. Step 2: Divide the dough into 24 equal portions.
  3. Step 3: Leave the dough in a warm place for 2 hours - the dough should double in size. We placed ours in the warmed oven.
  4. Step 4: Remove from oven and pre-heat to 180 degrees.
  5. Step 5: Place on a tray and bake for 35-40 minutes or until baked and golden.
  6. Step 6: To make the glaze, combine egg and milk.
  7. Step 7: Once buns have cooled, brush the glaze over them.
  8. Step 8: Melt chocolate and pipe onto buns before serving.
Nicole is a professional international racing cyclist

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!

More about Nicole Frain

Featured Products

Bulk Nutrients' Whey Protein Isolate WPI is ultra high in protein and is sourced from grass fed cows
6353 reviews
$43.00
Bulk Nutrients' WPC Whey Protein Concentrate offering high protein levels and unbeatable value
3796 reviews
$35.00
Bulk Nutrients' Thermowhey™ Weight Loss Protein is a dairy protein to assist with weight loss
2050 reviews
$42.00
Bulk Nutrients' Protein Matrix+ exceptionally creamy and easily digested high quality protein blend
3028 reviews
$36.00
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