Servings: 8 to 16

Yeast mix: subheading: Yeast mix:
3 tbsp Warm water (41°c to 43°c) 3 tbsp Warm water (41°c to 43°c)
1 tbsp Instant dry yeast 1 tbsp Instant dry yeast
1 tsp Sugar (Yeast eats the Sugar to activate the yeast) 1 tsp Sugar (Yeast eats the Sugar to activate the yeast)
 
Bun Mixture: subheading: Bun Mixture:
125g Oat Fibre (Cannot Sub this for this recipe!) (Bin Inn Brand) 125g Oat Fibre (Cannot Sub this for this recipe!) (Bin Inn Brand)
60g Vital Wheat Gluten 60g Vital Wheat Gluten
100g Self Raising Flour 100g Self Raising Flour
125 ml Milk 125 ml Milk
125 ml Water (Warm) 125 ml Water (Warm)
2 tsp cinnamon powder 2 tsp cinnamon powder
2 tsp All Spice 2 tsp All Spice
2 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose 2 tbsp Erythritol with Stevia Powdered or Powdered Natvia or Monk Fruit or Allulose
½ tsp salt ½ tsp salt
½ cup Sultanas (Sultanas have few less carbs than Raisins) ½ cup Sultanas (Sultanas have few less carbs than Raisins)
2 Orange zest (Grated from 2 oranges, Use the zest only) 2 Orange zest (Grated from 2 oranges, Use the zest only)
50g butter (Melted) 50g butter (Melted)
1 Large egg (Room temperature & Whisked) 1 Large egg (Room temperature & Whisked)
 
The Cross: subheading: The Cross:
3 tbsp Self Raising Flour 3 tbsp Self Raising Flour
4 tbsp Warm Water 4 tbsp Warm Water
 
Glazing: subheading: Glazing:
30g Butter (Melted) 30g Butter (Melted)

Yeast mixture: subheading: Yeast mixture:
Add to a cup or small bowl, 3 tbsp Warm water, 1 tbsp Instant dry yeast, 1 tsp Sugar, place in a warm spot and leave to rise for 5 to 10 minutes or until doubled in volume and foamy.
Making the Bun mixture: subheading: Making the Bun mixture:
In a bench mixing bowl, add the Mix together 125g Oat Fibre, 60g Vital Wheat Gluten, 100g Self Raising Flour, 125 ml Milk, 125 ml Water, 2 tsp cinnamon powder, 2 tsp All Spice, 2 tbsp Erythritol with Stevia Powdered, ½ tsp salt, ½ cup Sultanas, 2 Orange zest, 50g butter, 1 Large egg and the the yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together for 2 minutes.
Slightly increase the speed and knead the bun mixture for another 15 minutes or until the dough is tacky to touch. If you continue kneading to the point of smooth and stretchy dough, the dough will be over kneaded and make it doughy, so keep a close eye on the dough.
Let the dough rise: subheading: Let the dough rise:
Cover the bowl with glad wrap or a damp tea towel, place the mixture in a warm spot, let it rise for 1 hour or until the dough doubles in size.
Once this is done, get the dough, roll the dough into a long round roll and cut into 12 even slices for small buns or 8 even slices for large buns, roll the slices into balls, then place in a casserole dish lined with baking paper, cover with glad wrap or a damp tea towel again, Place in a warm spot again and let it rise for 1½ hours or until the buns doubles in size.
Making and adding the Cross: subheading: Making and adding the Cross:
To make the cross paste, combine the Self Raising Flour and water in a bowl until a smooth paste forms.
Transfer it to a piping bag fitted with a 2mm plain nozzle or use a Squeeze Bottle with a nozzle, then pipe in a continuous line along the center of each row of buns, repeat in the opposite direction to make crosses.
Baking: subheading: Baking:
Preheat the oven to 210°C.
Bake for 20 minutes or until golden and the buns sound hollow when tapped on.
The Glazing: subheading: The Glazing:
Melt the butter in a microwave in a cup or small bowl, then brush the melted butter over the buns as they buns are just out of the oven to give them a shinny glaze, let cool and serve. Enjoy.

12 Normal sized Hot Cross buns are 8.9g Net Carbs per serving  12 Normal sized Hot Cross buns are 8.9g Net Carbs per serving
8 Large buns are 13.3g Net Carbs per serving.  8 Large buns are 13.3g Net Carbs per serving.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves