Low FODMAP Hot Cross Buns

Preparation

40 mins

Cooking

25 mins

Makes

16-20

Low FODMAP serve

1 bun

Get ready for Easter with our delicious low FODMAP Hot Cross Buns! Crisp on the outside and soft and fluffy on the inside, these low FODMAP hot cross buns are fun to bake with the family and taste sensational when served warm with a cup of tea or coffee. Made with our world first low FODMAP wheat flour, substitute the sultanas for chocolate chips if its an extra sweet treat you’re after! Enjoy baking these in the lead up to Easter and be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!

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What you'll need

Hot Cross Buns

milk

350mL lactose free milk

oil

80mL canola oil

eggs

1 eggs

water

365mL water or lactose free milk

Lo-Fo Pantry All Purpose/ Plain Flour

4 cups Lo-Fo Pantry All Purpose/ Plain Flour

salt

10 grams salt

dry yeast

20 grams dry yeast

baking soda

10 grams Bread Improver

sugar

½ cup (125g) sugar

cocoa

2 tablespoon (22g) cocoa powder

mixed spice

1tablespoon (11g) mixed spice

ground cinnamon

1tablespoon (11g) ground cinnamon

chocolate chips

½ cup (125g) chocolate chips

For the cross mixture

flour

⅔ cup Lo-Fo Pantry Plain Flour

ground cinnamon

½ teaspoon ground cinnamon

caster sugar

2 tablespoon (22g) caster sugar

water

½ cup (160-180mLs) water

For the glaze

sugar

50g sugar

orange

1 orange zest and juice

water

30 mL water


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 1

Place all the bun ingredients except the choc chips to a large mixing bowl.

Step 2

Using an electric mixer with a dough hook attachment mix on low speed for 3 minutes.

Step 3

Scrape down the bowl and mix on high speed for 7-10 minutes until the dough it smooth and elastic. Note: Dough will appear very soft at the start of high speed mixing. It will firm up throughout mixing.

Step 4

Tip out onto a work surface and knead through the choc chips.

Step 5

Lightly oil your mixing bowl then place the dough back into it and cover with a clean tea towel. Let rest for 10 minutes.

Step 6

Tear off a small amount of the dough, about the size of a small apple(100g) and gently shape into a round ball.

Step 7

Place this on a shallow baking tray lined with paper and repeat with remaining dough. Ensure there is 2-3cm between each bun.

Step 8

Cover the buns and let the shaped buns rest in a warm place further 70-90 min.

Step 9

Preheat oven to 200oC (392oF).

Step 10

To make the piping mixture, combine the flour, cinnamon, sugar, oil and water in a small bowl and whisk until you have a smooth paste, add a little more flour or water as needed.

Step 11

Spoon mixture into a small plastic bag, snip off the bottom and slowly pipe a cross on top of the buns.

Step 12

Place in the oven for 20-25 minutes or until buns are cooked through.

Step 13

Towards the end of your cooking time, combine glaze ingredients in a small saucepan over medium heat, cook until sugar has dissolved and you have a syrup.

Step 14

As soon as the buns come out of the oven, brush the glaze generously over the top of each bun. Let cool a little then serve as is or with a smear of butter and a little jam.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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