CHOC CHIP HOT CROSS BUNS | SUGAR FREE

Today I am going to give you a recipe I have found and adapted from I Quit Sugar website. These turned out delicious and perfect for the Easter break. I love how these tasted exactly like store bought hot cross buns without the sugar and overload sweetness.  However, I would treat these as a treat because of the carbs. I used 85% dark chocolate by Lindt which tasted incredible as they melted in. This recipe is not my own and I give full credit to Meg Yonson and thank you for giving us a recipe to enjoy. Let me know if you had made these. 

Ingredients:

1 tablespoon dried instant yeast.

1 teaspoon rice malt syrup.

4 3/4 cups white spelt flour.

1 1/4 cup almond milk (lukewarm)

1 teaspoon sea salt.

1 tablespoon stevia granules.

60 g butter, at room temperature.

1 1/2 teaspoon nutmeg, ground.

1 teaspoon cinnamon.

1 egg, lightly beaten.

50 g 85% dark Lindt chocolate, chopped finely.

Glaze:

2 teaspoons I Quit Sugar rice malt syrup.

1 tablespoon boiling water.

Method: 

1. Combine yeast, 1 tablespoon spelt flour, warm milk and 1 teaspoon of rice malt syrup into a mixing bowl. Mix and cover the bowl and stand in a warm area for 15 minutes.

2. Sift 4 cups of spelt flour, salt, stevia and spices in a large bowl. Add the butter and rub into flour mixture with your fingers until mixed.

3. Once the yeast is ready and frothy, add the flour mix with the whisked egg and combine. Add in the sugar-free chocolate pieces then fold through. Cover the bowl and allow to sit in a warm place for 40 minutes.

4. Preheat oven to 200°C and lightly butter an brownie tin.

5. Punch and knead until dough is elastic. Cut into 3 equal pieces then cut each piece into 5. Knead each into round shape.

6. Place buns into the tin and cover and again allow to stand for 10-15 minutes in a warm place, its okay if the dough touches together,

7. For the crosses shift ½ cup of spelt flour into a bowl and add 1/4 cup of water, mix to form a paste. Use a zipper-lock bag and create the crosses on top of the dough, 

8. Place buns into the oven and bake for 20 minutes. 

9. Once the hot cross buns have cooked, combined rice malt syrup and boiling water to create a glaze. Brush ontop and serve.