Ingredients

Dough

1.5 cups Sugar Substitute (Natvia)
1.5 packets Instant Dry Yeast
1 tbsp Sourdough Starter (optional, for extra flavor and texture)
330g Wholemeal Flour
330g Standard Flour
2 tsp Cinnamon Powder
2 tsp All Spice, Ground
0.5 tsp Salt
210g Sultanas (soaked in warm water for 10 minutes, then drained)
50g Unsalted Butter (melted)
1 medium Egg
375ml Non-Homogenised Milk (lukewarm)
1 Egg Yolk
1 tbsp Greek Yoghurt
1 tsp Fresh Lemon Juice
4 tbsp Sweetener (Natvia)

Frosting (Crosses)

20g Soft Butter
2 tbsp Greek Yoghurt
4 tbsp Milk
3 scoops Sugar-Free Vanilla Protein Powder
4 tbsp Sweetener (Natvia)

Equipment Needed

Bread Maker (for kneading & first proofing)
Mixing Bowls
Baking Tray & Parchment Paper
Pastry Brush or Piping Bag
Tea Towel

Instructions

Preparing the Dough

Warm the milk until lukewarm (not hot, or it will kill the yeast).
Melt the butter and let it cool slightly.
In a small bowl, whisk the egg with the sweetener until light and fluffy.
In a large bowl, combine all dry ingredients:
     Wholemeal & standard flour
     Cinnamon & all spice
     Salt & sultanas (pre-soaked & drained)
In the bread maker pan, pour in milk, melted butter, and whisked egg mixture.
Add the dry ingredients on top.
Sprinkle dry yeast over the flour (do not mix).
Select the ‘Dough’ setting (~1 hour 30 minutes).

Dough Check & Proofing

After 15 minutes, check the dough—if too sticky, sprinkle a little flour.
After another 15 minutes, shape the dough into a tighter ball using a spatula.
Once the bread maker cycle ends, remove the dough & place it in a large bowl.
Cover with a tea towel & let it rest in a warm spot for 20 minutes.

Shaping the Buns

The dough should rise by 50% after resting.
Separate one-third of the dough & set aside.
Knead the remaining dough 4 times, shaping into a round ball.
Take the reserved dough, roll into a long sausage, and cut into 3 cm pieces.
Roll each piece into a ball between your palms.
Line a baking tray with parchment paper & place the buns on the tray.
Cover and allow to double in size in a warm place.

Baking the Buns

Preheat oven to 180°C (350°F).
Brush the risen buns with a mixture of egg yolk & Greek yoghurt.
Bake for 20 minutes, or until golden brown.
Once done, brush with soft butter for extra moisture.
Cover with a tea towel to keep them soft.

Making the Crosses

While buns cool, prepare the frosting:
     Beat together soft butter, Greek yoghurt, milk, protein powder, and sweetener.
Use a thin piping bag or brush to draw crosses on each bun. (Wait until they are warm, not hot!)

Serve & Enjoy!

Enjoy your guilt-free Hot Cross Buns with a spread of butter and a hot cup of tea or coffee.