Hot Cross Buns
For a gluten free recipe, click here.
These macros have been calculated using the nutritional certificate we have for the Megga recipe, which states that 100g baked bread is 1.13-1.14g carbs per 100g. One batch of the Megga recipe gives approximately 600g baked bread.
This recipe makes 15 hot cross buns - each one contains approximately:
133 Calories / 1.2g Carbs / 13.2g Protein / 7.6g Fat
As this recipe contains gluten, it is not clean keto.
240ml Warm Water
7g (1 pack) Fast Acting Dried Yeast
2 Large Eggs
30g Olive oil
10g Psyllium Husks
70g Milled Golden Linseed (can be swapped for Ground Almonds or other milled seeds)
190g Vital Wheat Gluten
Pinch of salt
6 - 7 tsp Mixed Spice (adjust to taste)
50g 85% Dark Chocolate, finely chopped
10-15g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
25g Ground Almonds or Milled Linseed (ground almonds are preferred to give the cross a lighter colour)
1 tsp Olive Oil
60ml Warm Water
Preheat the oven to 50°C.
To make the cross, mix the ground almonds / linseed, psyllium husk, and olive oil in a small bowl. Add the water (the best combination is half boiling water and half cold) and mix until it becomes a firm dough. This takes about 30 seconds.
Wrap the dough in cling film and leave to cool in the fridge for 10-15 minutes.
The Megga Rolls
Boil the kettle and pour the water (at least 240ml) into a glass dish / jug. Add a dash of cold water, then place the thermometer in the dish. Continue to add cold water until the temperature reaches 55°C.
Weigh out 240g of this water into a bowl.
Add to this the honey / sugar if you're using it, yeast and mix well. Set aside for a few minutes (if using honey, watch it froth!)
In a bowl mix all of the dry ingredients together.
In another bowl, whisk the eggs until frothy and then add the melted (but cooled) butter.
Now add the yeast mixture and mix.
Now add all the dry ingredients.
If using a food mixer, mix it with the standard hook, then switch to the dough hook and mix for 7 minutes.
If mixing by hand, thoroughly kneed the dough for 5-7 minutes. This dough is super gooey!
Divide how many roll you're going to make and equally divide the dough (weighing the dough will make this easier). We made 15 rolls.
Using wet hands and a wet surface will help you handle the dough. To create the perfect roll shape, firstly roll the dough in the palm of your hands and then gently tuck any loose ends underneath to create a smooth top.
Adding the cross
Take the dough out of the fridge and roll it out between two sheets of greaseproof paper that have been lightly greased. Go as thin as you possibly can - around 2mm thick.
Using a knife, cut little ribbons of dough, around 8-10mm wide. lay two ribbons over the rolls in a cross. Tuck them underneath and then break off any loose ends.
Place the rolls on a baking tray lined with greaseproof paper and prove in a warm oven at 50°C for 60-75 minutes. Take the rolls out of the oven whilst you're waiting for it to reach 190°C, then bake for 20-25 minutes.
Nutrition per serving
Calories 133, Carbs (net) 1.2 grams, Protein 13.2 grams, Fat 7.6 grams