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Easter is nearly here. You know what that means, don’t you? Hot. Cross. Buns. EVERYWHERE.
I used to love Hot Cross Buns and would have quite happily given up the chocolate eggs for extra buns, back in the day. I had a friend mention to me recently that she was eating one and I was overwhelmed with such longing for that warm, spicy, fruity flavour that I knew I’d have to put my thinking cap on tightly.
Now, I’m not going to pretend that these are light and fluffy like traditional hot cross buns, but they have that familiar flavour and are incredible toasted with butter. I used a very small amount of currants to retain the familiar look and taste of Hot Cross Buns, but feel free to leave them out if you’d rather not use them. Also, my recipe is for eight but I think that you could very easily make twelve instead. Enjoy!
Hands-on15 minutesOverall1 hour 10 minutes
Nutritional values (per bun)
Total Carbs11.3gramsFiber4gramsNet Carbs7.2gramsProtein14.8gramsFat42.7gramsof which Saturated29.9gramsEnergy480kcalMagnesium41mg (10% RDA)Potassium289mg (14% EMR)
Macronutrient ratio: Calories from carbs (6%), protein (13%), fat (81%)
Ingredients (makes 8 buns)
2 heaped tbsp full-fat cream cheese (50 g/ 1.8 oz)
1 tbsp coconut milk, heavy whipping cream or unsweetened nut milk of choice
¼ tsp pumpkin pie spice
½ tsp powdered Erythritol or Swerve
Note: you can make your own pumpkin pie spice.
Pre-heat oven to 170 C (340 F).
Place all of the dry ingredients into a large bowl. Place all wet ingredients into a second bowl.
Mix the wet ingredients well and then add to the dry ingredients. Sit for five minutes.
Line a baking tray with silicone paper. Using your hands, form the dough into bun shapes and place on baking tray. Run a knife gently over the top in a cross pattern. Beat egg and water together to crate a glaze and brush it over the top of the buns.
Place in the oven and cook for 45-55 minutes, watching carefully at the end for over-browning. Remove from oven and let cool.
To make the topping, mix the room temperature cream cheese, coconut milk, spices and Swerve together in a small bowl until a smooth paste is formed. Place in a piping bag and pipe over the top of the buns prior to serving.
Serve with butter and low-carb chia jam.
Store in an airtight container for up to 3 days.
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