WEIGHLESS HOT CROSS BUNS
The best homemade I have had so far
2 tsp active dry yeast
120ml low fat milk, warm
1 egg and 1 yolk
1 tbsp butter
4 tsp sugar
¼ tsp salt
40g raisins and 20g currants ( or extra 20g raisins )
¼ ground cinnamon
Pinch of allspice
1 tbsp water
¼ cup icing sugar
5 drops vanilla essence
1 tsp low-fat milk
Dissolve the yeast in the warm milk, stir in the butter, whole egg, salt and sugar.
Mix together the flour, dried fruit and spices.
Add ¾ of the flour mixture to the milk mixture and mix well.
Stir in the remaining flour, one teaspoon at a time, until the mixture forms a soft dough. Turn onto a floured surface and knead until soft and elastic.
Place in a bowl that has been coated with non-stick spray, cover and leave in a warm place until it doubles in size.
Punch down the dough, divide into six even-sized balls and place on a baking tray that has been coated with non-stick spray. Cut a small cross into the top of each ball using a sharp knife and leave to rise for about 30 minutes or until it doubles in size.
Whisk together the water and egg yolk, brush over the dough and bake in a 190ºC oven for 15 minutes. Mix together the icing ingredients and pipe a cross onto each bun.
SOURCE: Tertia Jardine-Simons