Low Fat Hot cross buns


350 g (12 oz) strong white flour, plus 2 tablespoons for kneading
100 g (3 1/2 oz) granary flour
15 g (1/2 oz) easy blend yeast
1 teaspoon caster sugar
1/2 teaspoon salt
1 teaspoon ground mixed spice
50 g (1 3/4 oz) currants
50 g (1 3/4 oz) chopped mixed peel
150 g ml (5 fl oz) hand hot water
150 g ml (5 fl oz) hand hot skimmed milk
25 g (1 oz) polyunsaturated margarine, melted
low fat cooking spray
1 tablespoon clear honey, warmed


1. Sift the strong white flour into a mixing bowl. Stir in the granary flour easy blend yeast sugar salt, mixed spice, currants and mixed peel.

2. Mix together the water, milk and melted margarine and pour this over the dry ingredients. Using clean hands, mix thoroughly until you have a soft dough.

3. Turn out the dough on to a clean work surface and, using a little of the extra flour to prevent sticking, knead the dough for 5 minutes.

4. Lightly spray a large bowl with low fat cooking spray - this will prevent the dough from sticking. Place the dough in the bowl and cover with a damp tea towel. Leave the dough to rise in a warm place for I hour.

5. Turn the dough out on to a lightly floured surface and knead again for 2-3 minutes. Divide the dough into I 6 pieces and shape them into balls.

6. Arrange the dough balls on two non stick baking trays and, using a sharp knife, mark a cross on the top of each one. Cover both trays with a damp tea towel again and leave in a warm place for 30 minutes, until the buns have risen. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

7. Bake the buns for I 5 -20 minutes, until they are golden. To test if they are cooked, tap the base of the buns - they should sound hollow.

8. Transfer the buns to a cooling rack and brush the tops with a little warmed honey while they are still hot.

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