Easter 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.

• Serves: 10

What you need:

• 500g strong plain flour
• 1-2 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

What you do:

1. Sift the flour, salt and spices into a mixing bowl then sprinkle in the SPLENDA Granulated and yeast.
2. Make a well in the centre then pour in the milk, egg, oil and fruit and mix together to make a smooth dough.
3. 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.
4. 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.
5. 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.
6. Bake in a preheated oven at 200C (400F), Gas Mark 6 for 15-20 minutes until golden brown.
7. 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.

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