Hot Cross Buns are an Easter Tradition dating bake to the 1500’s. Enriched with eggs, raisins or currents, and a bit of dairy these buns are a pleasure to eat.

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Sprouted flour is made from wheat berries that have been sprouted, dried, and ground into flour. Sprouting makes the nutrients more readily available for your body to digest by reducing the phytic acid. This recipe for hot cross buns is quick and easy. I buy 25 pound bags of sprouted flour from a bulk food store. If you have a bulk food store in your area you may be able to order from them.

Instant Yeast is a favorite of mine. You don’t have to proof in in water. Just add it with the flour. You can’t get it much easier than that!

You may wonder why I added Whey Protein Powder. Hot Cross buns often have dairy in them. I added Whey Protein Powder for added protein and to give just a bit of dairy.

I allowed the buns to cool to room before adding the cross. They were still delicious and soft with a hint of cinnamon.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Hot Cross Buns, THM E, Sugar-free

• Dough:
• 3/4 cup water
• 2 tablespoons butter, melted
• 2 egg whites
• 1 tablespoon THM whey protein powder
• 3 donks THM Stevia
• 1/4 teaspoon Mineral Salt
• 2 1/2 cups sprouted wheat flour
• 1 tablespoon instant dry yeast
• 3/4 cup raisins or currants
• 1 teaspoon orange zest if desired
• Egg Wash:
• 1 egg beaten
• 2 tablespoons water
• Frosting:
• 2 tablespoons Greek yogurt
• 1 teaspoon Gentle Sweet
• 1 donk of xanthan gum
• Dough: In a mixer bowl combine water, butter, egg whites, whey protein powder, Stevia, Mineral Salt, flour and yeast. Mix for 2-3 minutes until it forms a soft dough. Add currants or raisins. Mix again. Cover mixer bowl and allow the dough to rest for 45 minutes. Grease a 8 by 11 inch baking pan or a 10 inch round pan. Shape dough into 12 balls. Arrange dough balls in the pan. Cover baking pan loosely with plastic wrap. All the buns to rise for 1 hour or until doubled in size. Preheat oven to 350 degrees F. Egg Wash: Beat egg with water. Brush the buns. Cut top of buns into a cross or if you would like you can just frost the tops into the shape of a cross. Bake buns for 20-21 minutes. Remove from oven and allow to cool. Frosting: With a hand blender blend the frosting ingredients together. Pipe frosting in a cross over the top of the buns. 12 buns.

These buns are so delicious and soft. I just love the texture and flavor. Sprouted flour is more fragile than regular flour so be sure not to over-knead it.

Here is the dough after it has been kneaded and the raisin added to it. It is still slightly tacky but as it proofs to will become more pliable and smooth.

Her you can tell a difference in the surface of the dough…it is smooth and very pliable. I do oil my hand lightly to work with the dough. It helps to give the dough balls a smooth surface. I spray the baking pan with Pam Olive or Coconut oil Spray. I have found that Pam Spray works the best to keep bake items from sticking.

You can see how I spaced the buns in my pan. They do need some room to rise.

I often cover my yeast breads with plastics wrap to keep the crust from drying out so that they will rise better. It helps to keep moisture in the pan which helps in proofing/rising.

As you can see the buns are doubled in size and filing the pan. If you want to you can cut a cross in the center but it is at little tricky to do it. I did a few that I cut and then I left some of the other go. Those I just piped a cross over the top.

Just look at this lovely browned rolls with raisins peeking out. The smell in my kitchen was heavenly! As you can see, some of the rolls I cut a cross on and some I didn’t. I tried using both a scissors and a knife but it was just a little difficult. They both still was delicious to eat!

If you enjoy this recipe, here are two other Sprouted Flour recipes…Bagels and Bread or Dinner Rolls.

This sandwich is a THM XO or crossover since it have ham, bee, and cheese on it. The dinner rolls and bread below are so delicious and soft.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Your consideration of this is a blessing to us! Thank you for considering using my Affiliate links. It has been a blessing to us!

AMAZON

I buy sprouted flour in 25 pound bags from a wholesale company. If you have a Bulk Food store close by they can often order it in for you.

SAF Instant Yeast in my favorite yeast to use. I add it dry with the flour. There is no need to proof this yeast in water.

I love my Kitchen Aid Mixer to mix this dough. It does a wonderful job!

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

If you have ever bought Whey Protein Powder...these are the absolute best.

If you enjoy this recipe you will find many more of my recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.