Keto Hot Cross Buns
For the buns
2 ¾ cups wholemeal spelt flour
½ cup organic rye flour
10g fresh yeast or 5g dried yeast
2 tablespoons honey
1 cup milk of your choice - warmed
Zest of 1 orange
1 teaspoon vanilla paste
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
150ml extra virgin olive oil
2 cups dried fruits of choice - chopped
100g dark eating chocolate bits - melted
For the glaze
2 tablespoons of milk
Extra chocolate for cross
Start this recipe the night before
Combine milk, honey and yeast and set aside for 5 minutes - it will form a foamy top.
Combine the flours, yeast, honey, eggs, orange zest, vanilla, sea salt, cinnamon and ginger in the bowl of a food processor.
Mix with a dough hook at low speed until combined, then increase the speed to medium and mix for a further 8 minutes until smooth. You can use your hands, but this will take longer.
Add the olive oil slowly a little at a time, until incorporated into the dough.
Mix the dried fruit gently through the dough.
Cover the bowl with plastic wrap and allow to rest at room temperature for about 1 hour. Note: Add some extra olive oil to the bowl, it will help prevent it from sticking.
Place the dough in the fridge overnight to rest and develop for a further 12 hours.
The next day
Turn the oven on for ten minutes and then turn off.
Divide the dough into 24 equal portions.
Leave the dough in a warm place for 2 hours - the dough should double in size. Wee place ours in the warmed oven.
Remove from oven and pre-heat to 180 degrees.
Place on a tray and bake for 35-40 minutes or until baked and golden.
To make the glaze, combine egg and milk.
Once buns have cooled, brush the glaze over them.
Melt chocolate and pipe onto buns before serving.
Per serve (65g) / Per 100g
Energy (kJ): 1080/1670 | Protein (g): 5.3/8.6 | Fat (g): 11.5/17.8 | Saturated Fat (g): 2.7/4.1 | Carbohydrates (g): 32.6/50.1 | Sugar (g): 16.9/26.1 | Sodium (mg): 18/28