Hot Cross Buns
One a penny, two a penny…..Hot Cross Buns are a real Easter treat for every member of the family. So this year, why not put a fresh twist on an old classic and try out a new Hot Cross Buns recipe with Splenda.
A small step that you can take this year is to make the switch from sugar to Splenda - the sugar alternative with a great sugar like taste but with a fraction of the calories, thanks to its original ingredient, sucralose. Splenda Granulated is perfect for use in your favourite cakes and bakes and is an easy swap for anyone looking for a lower sugar diet, without a compromise on taste.
So start a new Good Friday tradition this year and get baking Hot Cross Buns with Splenda - we promise, it won’t be long until family and friends get a waft of that deliciously spicy and fruity smell and start begging you for the recipe!
Splenda Sugar Alternative Hot Cross Buns (makes 10 buns):
Ingredients:
500g strong plain flour
∏ tsp salt
2tsp mixed spice
2tsp cinnamon
8g SPLENDA® Granulated
14g easy blend yeast
200ml warm milk
1 large egg, beaten
50ml sunflower oil
125g mixed dried fruits
Paste for Cross:
2tbsp plain flour
3tbsp milk
1tsp oil
Glaze
2tbsp water
2tbsp SPLENDA® Granulated
Method:
Sift the flour, salt and spices into a mixing bowl then sprinkle in the SPLENDA® Granulated and yeast.
Make a well in the centre then pour inthe milk, egg, oil and fruit and mix together to make a smooth dough.
Turn onto a floured surface and knead for about 5 minutes until smooth and elastic. Place in a bowl, cover with a damp cloth and leave to rise in a warm place for about 2 hours until doubled in size.
Turn onto a floured surface and knead for a further 2 minutes. Divide into 10 equal pieces, shape into buns and place on a greased baking sheet. Cover and leave in a warm place until doubled in size again.
To make the paste put the flour in a small bowl and gradually stir in the milk and oil to make a smooth, thick batter. Spoon into a small piping bag fitted with a 5mm plain nozzle and pipe a cross on top of each bun.
Bake in a preheated oven at 200C (400F), Gas Mark 6 for 15-20 minutes until golden brown.
To make the glaze put the Splenda and milk into a small pan, bring to the boil and simmer for 1 minute. Brush the buns with the glaze as soon as they come out of the oven. Transfer to a cooling rack and allow to cool a little before serving.