Sugar-Free Hot Cross Buns Recipe (Sweet & Healthy)
Enjoy the classic Easter treat without the refined sugar! These sugar-free hot cross buns are naturally sweetened with dates and feature warm spices for that traditional flavor you love.
Ingredients
- 1 lemon (zest)
- ¾ cup raisins (Sultana)
- 16.5 oz (460 g) all-purpose flour (incl. 20 g or 2.5 tablespoon for the flour paste)
- ½ teaspoon salt
- 3 teaspoon instant yeast
- 8.9 oz (250 g) dried dates
- 1 tablespoon olive oil
- 1.5 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup water (for the dough; + extra 1-2 teaspoon for the white crosses)
- 1 tablespoon date syrup (for the glaze)
Instructions
- In a large mixing bowl, combine all the dry ingredients: flour, salt, instant yeast, cinnamon, and nutmeg. Mix well.
- Place the pitted dates in a blender with water. Blend until smooth and creamy to create a date paste.
- Add the date paste, oil, and lemon zest to the dry ingredients.
- Using a stand mixer with the K-attachment (or hook attachment), mix the ingredients on low speed (speed 1-2) for about 5 minutes until well combined, continue kneading using the dough hook attachment for another 5 minutes until the dough is smooth and elastic.
- Add the raisins and mix until evenly distributed throughout the dough.
- Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until it increases in size.
- Once risen, turn the dough out onto a lightly floured work surface and shape it into a long log. Cut into 12 equal parts.
- Form each piece into a smooth ball and arrange on a lined or greased baking tray, leaving about ½ inch between each bun to allow for rising.
- Cover loosely with cling film and let rise for another hour, or until the buns have puffed up and are touching each other.
- Set the oven temperature to 200°C (390°F).
- In a small bowl, make the flour paste for the crosses by mixing flour with enough water to form a thick paste. Transfer to a piping bag.
- Pipe a white cross on top of each bun.
- Bake for 18-20 minutes until the buns are golden brown.
- While still warm, brush glaze over the tops of the buns. Prepare the glaze by adding a little water to the date syrup to make it runnier.
Notes
- The rising time will depend on the ambient temperature - on warmer days, it might take closer to 2 hours.
- If the hook attachment struggles picking up the ingredients and shaping a dough ball, start with the K-attachment (for Kenwood) or similar, or knead with hands until the dough gains shape and then continue kneading using the hook attachment.
- Peach or apricot jam makes a great alternative if you don't have date syrup.
