Low-GI hot cross buns

Low-GI Hot Cross Buns

Watching your diet? Don't fret. Here's a low-GI version!

  • 1 hr + rising
  • Makes 12
  • Intermediate

INGREDIENTS

  • 10g sachet yeast
  • 625ml wholewheat flour
  • 500ml cake flour
  • 10ml cinnamon
  • 10ml mixed spice
  • 5ml salt
  • 45ml xylitol
  • 40g sultanas
  • 20g currants
  • 20g mixed peel
  • 70g butter, melted
  • 250ml buttermilk
  • 1 egg

FOR THE CROSS

  • 80ml cake flour
  • 15ml castor sugar
  • 60ml water

FOR THE GLAZE

  • 30g butter
  • 30ml honey

METHOD

  1. For the buns, mix all the dry ingredients together with a kneading hook.
  2. Whisk together the butter, buttermilk and egg. Add to the dry ingredients and mix for about 10 minutes or until the dough is soft and pliable. Cover with plastic wrap and place in a warm place for 1 hour or until doubled in size.
  3. Knead the dough for 1 minute. Divide into 12 equal-sized rolls and place on a baking tray. Place plastic wrap lightly on top and leave to rest for another 30 minutes.
  4. Preheat the oven to 200°C.
  5. For the cross, whisk together the flour, sugar and water. Place the mixture into a piping bag with a small nozzle or place into a plastic bag and cut off a small point in the corner. Pipe a cross onto each bun.
  6. Bake the buns for 15-20 minutes or until golden brown.
  7. For the glaze, melt the butter and honey together in the microwave and glaze each bun with the mixture. Return to the oven for 5 minutes.

THE SCIENCE BIT

Glycaemic index (GI) is the measurement of carbohydrate containing foods and their impact on blood sugar. It’s best to select foods with a low GI to ensure more stable blood sugar levels. Low-GI options include fibrous foods like wholegrains, beans and pulses. You can reduce the GI of these hot cross buns even more by substituting the sugar with xylitol.

Magazine issue date: April, 2016


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