Low Fat Hot Cross Buns
Makes 16 buns
14g dried yeast or 30g compressed yeast
1/2 cup castor sugar
1 teaspoon cinnamon
1 1/2 cups skim milk, warmed
4 cups plain flour
1 teaspoon salt
1 teaspoon allspice
60g praised reduced-fat margarine
1 egg beaten
1 cup sultanas
Paste for Crosses:
1/4 cup plain flour
1/4 cup water
Glaze:
2 tablespoon hot water
2 tablespoon castor sugar
1 teaspoon powdered gelatine
1/2 teaspoon mixed spiced
1. In a bowl, combine yeast with 1 tablespoon of the sugar, and the warmed skin milk. Stir until the yeast and sugar are totally dissolved. Cover and stand in a warm place for 10 minutes, until bubbly.
2. In another bowl, combine remaining sugar with flour, salt and spices. Massage in margarine; then include the yeast and milk mixture, egg and sultanas. Mix well, cover the bowl, and let mixture rise for 30 minutes in a warm place. Transfer dough to a floured surface and knead until smooth.
3. Divide the dough into 16 pieces and knead pieces into round shapes. Place buns into a well-greased, 25 cm/10 inch – square cake tin. Let rise in a warm place for 10 minutes.
4. For paste for crosses. Mix the flour and water. Transfer into a piping bag with a small plain hole. Bake in the oven for 15-20 minutes at 210C.
5. For the glaze: Mix all the ingredients in a small pan. Cook over a low heat until dissolved, or place in the microwave for 30 secs on high-stir well, until the sugar has dissolved while buns are still hot, brush with glaze.