Hot Cross Buns – Reduced Carb Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 4 to 4 1/2 cups (1 to 1.125 L) all-purpose flour
  • 1 (8 g) envelope quick-rise instant yeast
  • 1/3 cup (75 mL) Splenda No Calorie Sweetener, Granulated
  • 2-1/2 tsp (12 mL) cinnamon
  • 1 tsp (5 mL) allspice
  • 1/2 tsp (2 mL) nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) raisins
  • 1-1/2 cups (375 mL) skim milk
  • 1/4 cup (50 mL) margarine
  • 2 eggs

    Glaze:

  • 1 egg yolk
  • 1 tbsp (15 mL) water


Directions

  1. Mix 3 cups (750 mL) flour, yeast, Splenda Granulated, spices, salt and raisins in large bowl.
  2. Heat milk and margarine until hot to touch 125F (50C). Stir into dry ingredients. Mix in 2 eggs. Stir in enough remaining flour to make a soft dough. Knead 5 minutes on floured board. Cover and let rest 10 minutes.
  3. Divide dough into 16 pieces. Shape each piece into a smooth ball pinching at bottom to seal. Place seam side down on greased baking sheet about 2 inches (5 cm) apart. Flatten each to about 1/2 inch (2 cm) thickness. Cover, let rise in warm, draft-free place until doubled in bulk, 45 to 60 minutes.
  4. Mix egg yolk and water; brush over surface of buns. With sharp knife or scissors, cut a cross in top of each bun.
  5. Bake at 375F for 15 to 18 minutes or until browned


Recipe Yield: Yield: 16 servingsServing Size: 1 bun

Nutritional Information Per Serving:

Calories: 180
Fat: 4 grams
Fiber: 3 grams
Protein: 5 grams
Carbohydrates: 30 grams



Recipe Options - Cool Things You Can Do

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.