GLOWING HOT CROSS BUNS
Rated 4.0 stars by 2 users
1 hour 5 minutes
There’s no need to wait for Easter before indulging in these sweet, spicy buns – with this recipe, you can have them around all year round, now with added protein!
2¼ cups | 250g Cake Flour
¼ cup | 50ml VORA GOOD SHAPE PROTEIN Humble Vanilla
¼ cup | 40g Coconut Sugar
2tsp | 10ml VORA GOOD GLOW LATTE Golden Elixir
½ tsp | 3ml Salt
½ tbsp | 7ml Lemon Zest
½ tbsp | 5g Instant Yeast
2½ tbsp | 40g Coconut Oil
2/3 cup | 150ml Soy Milk
¾ cup | 100g Raisins
¼ cup | 25g Cake Flour
2tsp | 30ml Water
1 tbsp | 15ml Maple Syrup
2 tsp | 10ml Water
Preheat oven to 200°C. Line a baking tray with baking paper.
In a big bowl, thoroughly mix together the flour, protein powder, sugar, Good Glow Latte, salt and lemon zest. Sprinkle the instant yeast over the flour mixture, then stir to combine everything.
Mix together the coconut oil and soy milk, then microwave for 20 seconds, just until it is lukewarm, but not scalding hot.
Add the liquids to the dry ingredients, then stir together until it forms a sticky dough.
Turn the dough out onto a clean worksurface. The dough is very sticky and will stick to your hands and the worksurface – ignore this, and knead the dough for 10 – 15 minutes.
Use a dough scraper to unstick the dough from the worksurface. Place the dough into an oiled bowl and cover with a damp kitchen towel. Place in a warm place to rise for 45 minutes, or until doubled in size.
Punch down the dough, then knead in the raisins.
Divide the dough into six pieces. Roll each piece into a smooth ball (the dough should be much easier to handle now) and place on the prepared baking tray.
Cover again with the kitchen towel and let rise for another 15 minutes.
While the dough rises, prepare the mixture for the crosses: combine the flour and water to form a thick, pipeable paste. Transfer the mixture to a piping bag with a small round nozzle (or use a plastic bag with a corner snipped off if you don’t have a piping bag – the crosses just might not be as neat).
Pipe the crosses onto the buns.
Bake the buns for 20 – 25 minutes.
Once the buns come out of the oven, make the glaze by mixing together the maple syrup and water. Using a pastry brush, brush the buns with the glaze while they are still warm. Be generous with the glaze, since this gives them their beautiful glow.
Allow the buns to cool, then they can be stored airtight at room temperature for up to four days.