Hot Cross Buns – Reduced Carb

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

Source: Splenda
Recipe and image appear courtesy of Splenda.