Sugar-Free Hot Cross Buns

Sugar-Free Hot Cross Buns


  • 1 1/4 cup milk, warmed
  • 16g/0.5 oz dried yeast
  • 1/3 cup Natvia, plus 4 tsp for the glaze
  • 4 cups plain flour
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 1 tsp salt
  • 1/4 cup butter
  • 1/2 cup dried cranberries
  • 3/4 cup sultanas
  • 2 eggs
  • 1/3 cup self-raising flour

Makes 12


  1. Whisk the milk, Natvia and yeast in a bowl until combined and leave to cool. Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.
  2. Stir in the sultanas, cranberries, eggs and yeast mixture. Knead the dough on a floured surface for 5 minutes. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
  3. Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
  4. Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
  5. Make glaze by placing 40ml and Natvia into a small saucepan and heating over a low heat until the Natvia has dissolved. Brush glaze over the warm hot cross buns.
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