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Low Sugar Recipe – Chocolate Chip Hot Cross Buns

March 26, 2016 by rachel Leave a Comment

Low Sugar Recipe - Chocolate Chip Hot Cross Buns
Low Sugar Recipe - Chocolate Chip Hot Cross Buns
By Rachel Howard on 03/26/2016
A delicious wholewheat hot cross bun with dark chocolate chips with just 1/2 teaspoon of fructose-free sweetener per bun!

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Yield: 8

Today is my husbands birthday. So instead of having a weekend lie-in, I got up at 6.30am to make him a freshly baked breakfast of chocolate chip hot cross buns.

As I didn’t have time to bake yesterday and we had guests I bought some Tesco Finest Toffee Fudge and Belgium chocolate hot cross buns….I have just checked and these had over 3 teaspoons of sugar per bun and their regular ones have over 4 teaspoons of sugar per bun!

These little gems have 1/2 teaspoon of fructose-free sweetener per bun so I can feel a little better about indulging in these for breakfast!

Chocolate-Chip-Hot-Cross-Buns-8

This recipe has been adapted from a Sarah Wilson recipe.

This makes 8 buns.

Ingredients for the bun
  • 1/2 tablespoon dried instant yeast.
  • 1/2 teaspoon rice malt syrup.
  •  280g wholegrain spelt flour (Sarah uses white spelt flour but I only had whole) 
  • 150ml full-fat milk, lukewarm (not hot, otherwise it will kill the yeast).
  • 1/2 teaspoon sea salt.
  • 1/2 tablespoon stevia granules (I used Natvia)
  • 30 g butter, at room temperature.
  • 3/4 teaspoon cinnamon, ground.
  • 1/2 teaspoon allspice.
  • 1/2 egg, lightly beaten.
  • 25 g 85-90% dark chocolate, chopped finely.

Chocolate-Chip-Hot-Cross-Buns-6

Method:

  • Mix together the yeast, 1 tablespoon of spelt flour, rice malt syrup and the warm milk. Cover the bowl and leave to stand in a warm place for around 15 minutes.
  • In a large mixing bowl combine the flour, salt, stevia and spices. Mix well.
  • Add the butter to the flour mixture and rub it in with your hands until combined.
  • Once the yeast mixture is frothy and this to the flour mix and the whisked egg and stir well. Add in the chocolate pieces and fold in.
  • Cover the bowl again and leave to stand in a warm place for 40 minutes – the dough should have almost doubled.
  • Preheat oven to 200°C/400°F/Gas Mark 6 and add some parchment paper to your tin.
  • Knead your dough on a floured surface. The dough needs to be smooth and elastic.
  • Cut your dough into 8 equal pieces and read each one into a round shape.
  • Place the buns on your baking tray in to 2 rows – don’t worry if they don’t touch as they will expand while baking. Cover them again and leave to stand in a warm place for 15 minutes.
  • While your buns are expanding in the warmth mix up your ‘cross’ mixture. Mix together 35g spelt flour and 60ml water to form a paste (if it’s too runny just add more flour). Fill this into a piping bag (or a small ziplock bag with a corner cut off) and pipe your crosses over the buns.
  • Place the buns in the oven for 20 minutes.

Chocolate-Chip-Hot-Cross-Buns-5

Ingredients for the glaze
  • 1 teaspoon rice malt syrup.
  • 1/2 tablespoon boiling water.

Chocolate-Chip-Hot-Cross-Buns-4

Method:

  • Mix together the syrup and water. Once the buns have cooked, remove them from the oven and immediately brush with this glaze.

And there you have it….serve these warm with a generous lump of butter!

Chocolate-Chip-Hot-Cross-Buns-3

My opinion on these? They were quite dry so definitely needed the butter, and I would personally add more spice to them next time. However, they were a lovely treat and went down well. Kieron topped them with honey and went back for thirds so I think that meant he liked them too!

Chocolate-Chip-Hot-Cross-Buns-2

Happy Easter everyone! I hope you get to eat lots of chocolate this long weekend!

Filed Under: Buns, Chocolate, Sugar Free

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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