Hot-Crossed Buns
Recipe: #27761
August 23, 2017
Categories: Breads, Dinner rolls or other breads, Snacks, Brunch, Christmas, Easter, Thanksgiving, Oven Bake, Diabetic, Low Fat, No Eggs, Vegetarian, Flour Milk, Butter/Margarine, more
"From Australian Better Homes & Gardens Diabetic Living March/April '17. Makes 15 hot-cross buns 1 is a serve."
Ingredients
Nutritional
- Serving Size: 1 (49.4 g)
- Calories 134.8
- Total Fat - 4.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 1.9 mg
- Sodium - 56.6 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 3 g
- Sugars - 1 g
- Protein - 4.3 g
- Calcium - 30.7 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200C (fan-forced).
Step 2
Line a large tray with baking paper.
Step 3
Put flours in a medium bowl and add the margarine and using your fingertips to rub into the flours until well combined and then stir in dried fruits.
Step 4
Add milk and using a flat bladed knife, stir until the mixture just starts to combe together and turn out onto a lightly floured surface and knead until just smooth.
Step 5
Using a rolling pin, roll out dough until about 2cm thick and then using a 5cm round cutter, cut out 15 scones, re-rolling when necessary and reserving remaining dough.
Step 6
Place scones on a lined tray so they are just touching and brush with a little milk.
Step 7
Bring remaining together and roll out on a lightly floured surface until about 5mm thick (and 25cm long).
Step 8
Cut dough into strips about 5mm wide and place across top of scones in both directions to form crosses and then brush tops with a little more milk and bake for around 12 minutes or until the tops are lightly golden.
Step 9
Serve warm and spread with a little margarine, if you like.
Tips
No special items needed.