Low-fat Hot Cross Buns

Ingredients

• 14 g / 0.5 oz dried yeast or 30 g / 1 oz compressed yeast
• ½ cup castor sugar
• 1 teaspoon cinnamon
• 1½ cups skim milk, warmed
• 4 cups plain flour
• 1 teaspoon salt
• 1 teaspoon allspice
• 60 g / 2.1 oz Praised reduced-fat margarine
• 1 egg beaten
• 1 cup sultanas

Paste for crosses

• ¼ cup plain flour
• ¼ cup water

Glaze

• 2 tablespoon hot water
• 2 tablespoon castor sugar
• 1 teaspoon powdered gelatine
• ½ teaspoon mixed spice

Procedures

1. In a bowl, combine yeast with 1 tablespoon of the sugar, and the warmed skim milk.
2. Stir until the yeast and sugar are totally dissolved.
3. Cover and stand in a warm place for 10 minutes, until bubbly.
4. In another bowl, combine remaining sugar with flour, salt and spices.
5. Massage in margarine, then include the yeast and milk mixture, egg and sultanas.
6. Mix well, cover the bowl, and let mixture rise for 30 minutes in a warm place.
7. Transfer dough to a floured surface and knead until smooth.
8. Divide the dough into 16 pieces and knead pieces into round shapes.
9. Place buns into a well-greased, 25 cm / 10 inch - square cake tin.
10. Let rise in a warm place for 10 minutes.

Paste for crosses

1. Mix the flour and water.
2. Transfer into a piping bag with a small plain hole.
3. Paint on crosses and bake in the oven for 15 – 20 minutes at 210 °C/410 °F.

Glaze

1. Mix all the ingredients in a small pan.
2. Cook over a low heat until dissolved, or place in the microwave for 30 secs on high.
3. Stir well, until the sugar has dissolved.
4. While buns are still hot, brush with glaze.