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Hot Cross Buns

Makes 10 Hot Cross Buns Kilojoules 1179.89 Prep Time 15 min Total Time 1 hr 35 min Made with Splenda® Granulated Sweetener

Ingredients

500 g strong plain flour
½ teaspoon salt
2 teaspoons mixed spice
2 teaspoons cinnamon
14 g easy blend yeast
200 ml warm milk
1 large egg, beaten
50 ml sunflower oil
125 g mixed dried fruits
8 g SPLENDA® Granulated

For the paste (cross on top)

2 tablespoons plain flour
3 tablespoons milk
1 teaspoon oil

For the glaze

2 tablespoons water
2 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving

Energy	282
Protein	8.7g
Total Fat	6g
- of which saturates	1.10g
Carbohydrate	51.60g
- of which sugars	10.5g
Dietary Fibre	2.6g
Sodium	.3mg

Instructions

Sift the flour, salt and spices into a mixing bowl then sprinkle in the Splenda Granulated and yeast.
Make a well in the centre then pour in the milk, egg, oil and fruit and mix together to make a smooth dough.
Turn onto a floured surface and knead for about 5 minutes until smooth and elastic. Place in a bowl, cover with a damp cloth and leave to rise in a warm place for about 2 hours until doubled in size.
Turn onto a floured surface and knead for a further 2 minutes. Divide into 10 equal pieces, shape into buns and place on a greased baking sheet. Cover and leave in a warm place until doubled in size again.
To make the paste put the flour in a small bowl and gradually stir in the milk and oil to make a smooth, thick batter. Spoon into a small piping bag fitted with a 5mm plain nozzle and pipe a cross on top of each bun.
Bake in a preheated oven at 200°C (400 F), Gas Mark 6 for 15-20 minutes until golden brown.
To make the glaze put the Splenda Granulated and water into a small pan, bring to the boil and simmer for 1 minute. Brush the buns with the glaze as soon as they come out of the oven. Transfer to a cooling rack and allow to cool a little before serving.