Hot Cross Buns

Hot Cross Buns with a Nuzest twist - Clean Lean Protein! A perfect recipe for Easter weekend!

Serves 12
Per serving
Kcal 231
Fat 4.9
Carbs 34.6
Protein 11g

Ingredients

• 2 x 7g sachets fast action yeast
• 200ml unsweetened almond milk
• 50ml water
• 50g unsalted butter, melted
• 1 large egg
• 50g unrefined golden caster sugar
• 400g strong white bread flour, plus extra for dusting
• 75g Just Natural Clean Lean Protein
• 1 tsp mixed spice
• 1 tsp salt
• 80g mixed dried fruit
• 40g plain flour
• 2 tbsp honey or maple syrup, to glaze

Method

1. Place the milk and water in a pan and heat until just warm (not hot), pour into a jug, then add the yeast, stir and set aside.
2. In a large bowl, add the sugar, flour, protein, mixed spice and salt. Stir to combine, then add the yeast mixture, melted butter and egg, bring together with a fork, using your hands to bring into a rough dough.
3. Place on a lightly floured surface and knead for 10 minutes until soft and springy.
4. Place back into the mixing bowl and cover with a damp tea towel. Leave to prove for 1 hour or until doubled in size.
5. Transfer to a flour dusted surface and knock the air out, then add the dried fruit and knead into the dough for a minute or so, until evenly distributed.
6. Line a large baking tray or oven dish with parchment. Divide the dough into 12 even balls and space out onto the tray leaving a small gap between each. Cover with a damp tea towel to prove for a further 30 minutes.
7. Preheat oven to 180°c and mix the plain flour with 3 tbsp water until a thick paste forms, use a piping bag or spoon over the buns to form crosses.
8. Bake for 20 minutes until golden and risen.
9. Remove from the oven, allow to cool slightly before brushing with a little honey or maple syrup.