Sugar Free Hot Cross Buns

Ingredients:

1. 310ml whole milk warmed (or almond, soya or lacto free)
2. 16g dried yeast
3. 60g plant based sweetener - I used Truvia
4. 600g wholemeal flour or plain flour - I used wholemeal
5. 2 tsp ground cinnamon
6. 2 tsp ground all spice
7. 1 tsp salt
8. 60g butter
9. 125g sultanas
10. 2 eggs

For the glaze:

1. 50g self raising flour
2. 1 tbsp sweetener

Method:

1. Whisk the milk, sweetener and yeast in a bowl until combined and leave to cool. Sift wholemeal or plain flour, cinnamon, all spice and salt into a large bowl. Run in the butter using your fingertips.
2. Stir in the sultanas, eggs and yeast mixture. Knead the dough on a floured surface for 5 minutes. Put the dough in a 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 on to a greased baking tray and set aside for 15 minutes.
4. Preheat oven to 200 or 180 FAN. Combine self raising flour and 60ml water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce temperature to either 180 or 160 FAN and bake for a further 15 minutes.
5. Make glaze by placing 2 tbsps water and the tbsp sweetener into a small saucepan and heat over a low heat until the sweetener has dissolved. Brush glaze over the warm hot cross buns.

Nutritional Info per hot cross bun based on what I have used above:

1. Calories - 286
2. Total Carbohydrates - 47.7g - of which sugars 7.9g
3. Protein - 8.7g
4. Total Fat - 6.4g