Hot Cross Buns with Raisins
Hot Cross Buns with Raisins - Traditional and comforting
Healthy, because
Even smarter
Nutritional values
The raisins contained in the Hot Cross Buns have it all: 100 grams of the dried fruit provide 5 grams of fiber - even with this relatively small amount, the dried grapes contribute to an increased feeling of satiety and a functioning digestion. Flaxseed oil contains alpha-linolenic acid, a polyunsaturated fatty acid that has a regulating effect on blood pressure and can inhibit inflammation.
If you like, you can also prepare the Hot Cross Buns with wholemeal flour - this provides even more fiber, vitamins and minerals.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 ozs milk (whole)
- 1 Tbsp honey
- 1 Tbsp flaxseed oil
- 2 Tbsps butter
- 4 ½ ozs Pear juice
- ¼ oz Dry yeast
- 1 egg yolk
- ¼ Organic orange
- 1 ¾ ozs raisins
- 15 ¾ ozs whole spelt flour (+ 1 tablespoon for working)
- ½ tsp cinnamon
- salt
- 1 Tbsp Powdered sugar from Raw cane sugar
Preparation steps
Bring milk to a boil in a saucepan and remove from heat. Add honey, flaxseed oil, and butter and mix well. Pour pear juice into a large bowl and dissolve the yeast in it. Stir in egg yolk and orange zest, then mix in raisins. Sift 14 ounces of flour over it, add cinnamon, 1 level teaspoon salt, and the honey milk. Work everything into a smooth, pliable dough. Cover and let rest in a warm place for about 30 minutes.
Briefly knead dough for Hot Cross Buns on a lightly floured work surface, return to bowl, and let rest again in a warm place, covered, until about doubled in volume, about 30 minutes.
Divide dough into 6 portions, form into balls, place on a baking sheet lined with parchment paper and let rise again, covered, for about 30 minutes. Mix 2.5 Tbsp flour with 1 tsp powdered sugar and stir with 3-4 tbsp cold water until smooth. Fill mixture into a piping bag with a small smooth hole nozzle and pipe crosses onto the Hot Cross Buns dough pieces.
Bake rolls in preheated oven at 200 °C / 400 °F for 20-25 minutes until golden brown. Remove and let cool on a cooling rack for 5 minutes. Lightly heat and mix the remaining powdered sugar with 1-2 tablespoons of water, then brush the rolls with it. Allow glaze to dry and offer Hot Cross Buns cooled or lukewarm.
