Hot Cross Buns
- oven
- baking tray
For the buns
- 250 g Protein Pancake Mix
- 2 eggs
- ½ cup milk/mylk
- 2 tbsp apricot jam
- 1 tbsp vanilla essence
- ½ cup dried fruit
- 2 tbsp cinnamon
- 2 tbsp mixed spice
- ½ tsp salt
- 1 tsp bicarb
- 1 tsp apple cider vinegar
For the crosses
- 1 tbsp flour
- 2 tsp melted butter
- 2 tbsp water
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Preheat oven to 180 degrees.
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Line baking tray with parchment paper.
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In a mixing bowl add 2 eggs, ½ cup milk, 1tbsp vanilla essence,
3 tbsp butter and 2 tbsp apricot jam and mix until combined.
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In a separate bowl add 250g Protein Pancake Premix, ½ cup
dried fruit, 2 tbsp cinnamon, 2 tbsp mixed spice and ½ tsp salt.
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Mix until combined and add to your wet ingredients.
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Add 1 tsp apple cider vinegar and bicarb and mix.
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Wet your hands and mould your mixture into hot cross bun shapes
and place onto the baking tray.
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For the crosses combine 1 tbsp of flour, 2 tsp melted butter and
some water. Mix to combine.
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Put the mixture for crosses into a piping bag or zip lock bag and
cut the corner off.
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Draw your crosses onto the moulded hot cross buns.
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Bake in the oven for about 15-20 minutes.
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Serve warm with butter and enjoy!
