Try our amazingly good, plumped-up version of a hot cross bun. Made in a twisted log shape, it’s filled with all your regular favourites plus a few delicious extras such as coconut, apricots and sunflower seeds. Enjoy!
- 240 g (1½ cups) wholemeal plain flour
- 225 g (1½ cups) plain flour plus extra for dusting
- 2 x 7 g sachets dried yeast
- 2½ tsp mixed spice
- 1 tbsp dark brown sugar
- 35 g (⅓ cup) desiccated coconut
- 50 g dried apricots, finely chopped
- 40 g currants
- 2 tbsp sunflower or pumpkin seeds
- 250 ml (1 cup) lukewarm low-fat milk
- 80 ml (⅓ cup) lukewarm water
- Cooking spray
- 50 g egg, lightly whisked
- 1 tsp light margarine or 50% reduced-sugar fruit spread, per slice, to serve
- Put flours, yeast, mixed spice, sugar, coconut, apricot, currants and sunflower seeds in a large bowl. Stir until well combined.
- Add milk and water to flour mixture. Using a flat-bladed knife, stir until the mixture starts to come together. Turn out dough onto a lightly floured surface and knead for 8-10 minutes or until smooth.
- Spray a large bowl with cooking spray. Put dough in the bowl and cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1½ hours or until dough doubles in size.
- Preheat oven to 180°C (fan-forced). Line a large oven tray with baking paper. Use your fist to punch down the dough until it returns to its original size. Knead until smooth.
- Divide dough into 3 even pieces. Roll each into a 30cm length. Twist the 3 pieces together to form a plait. Put log on prepared tray. Cover with a tea towel and set aside for 10 minutes to prove.
- Brush log with a little egg. Bake for 25-30 minutes or until log is golden brown on top and sounds hollow when the underside is tapped. Transfer to a wire rack to cool.
- To serve, cut into 1cm-thick slices and spread each with 1 tsp margarine or fruit spread.
If you prefer, you can make a loaf that is higher and looks more like
a regular loaf of bread. In Step 5, once you have plaited the loaf, put in a lightly greased 6.5cm deep,
10 x 21cm (base measurement) loaf pan. Cover with a clean tea towel and set aside to prove. Continue with the basic recipe.
And if there happens to be any leftovers, you can simply freeze individual slices and use as required.
PER SERVE 541kJ,
protein 3g, total fat 5.1g (sat. fat 1.7g), carbs 17g, fibre 3g, sodium 26mg.
• Carb exchanges 1.
• GI estimate medium.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.4 g|
|Total carbohydrates||66.9 g|
|- Sugars||13.9 g|
|Dietary fibre||8.4 g|