Tuesday, 9 March 2021

Bake Your Own Hot Cross Buns Without Added Sugar...


For many of us, Easter is a beautiful holiday filled with celebration and delicious foods for all. Chocolate eggs and Easter Buns are a much-loved staple over this special four day weekend. Not surprisingly, there is always a high quantity of sugar consumed in this short period! Excited kids fuelled by sugary sweets, along with exhausted adults, (also feeling the sugar crash), is par for the course at this time of year.

This Easter, why not try making your own healthier Easter Buns? Consider a less sugar-loaded Hot Cross Bun with the following recipe from Lakanto. These Easter Buns contain low-carb and low calorie Lakanto Monkfruit Sweetener. 

Lakanto's sugar substitute products contain natural Monkfruit and impressively, fewer calories. Monkfruit is grown in Asia and is above 200 times sweeter than natural sugar. 

Lakanto's range of sweetening products also contain Erythritol, which is the sugar alcohol naturally found in grapes, cheese, wine and beer - all foods and beverages enjoyed across the world for thousands of years. 

These two constituents combined, produce a sugar substitute that is both a natural and healthy alternative to common high calorie sugar derived from traditional sugar cane.

Try a less sugar-filled Easter this year with these delicious Easter Buns containing Lakanto Monkfruit Sweetener.* Learn more by visiting the Lakanto website here.

Hot Cross Buns Recipe.

Makes a batch of 6 buns:  

1 tablespoon of dry yeast

1/2 cup of Lakanto Monkfruit Classic Sweetener

1 and 1/2 cups of warm milk

4 and 1/4 cups of bread flour

2 tsp cinnamon 

2 tsp all spice

Pinch of salt

1 and 1/2 cups sultanas

Zest of 1-2 oranges

3 and 1/2 tablespoons of unsalted butter, melted and cooled

1 egg at room temperature.

For the Crosses

1/2 cup of white flour

5 tablespoons of water. (Mix together to form a paste.)


1 tablespoon of Lakanto Monkfruit Classic Sweetener

2 teaspoons of water

1/2 a tsp Arrowroot. (Mix all together to brush over hot cross buns).


1) Place yeast and 2 teaspoons of the sweetener in a large bowl, then add the milk. Leave aside for 2 mins until it froths.

2) Add remaining bun ingredients, starting with the flour and remaining sweetener.

3) Use a mixer with a dough hook to mix until dough becomes smooth and elastic. Add extra flour if required. (Alternatively, dust a work surface with flour and knead by hand for 10 mins until smooth.)

4) Set aside and allow the mix to rise in volume in a warm place. Place a damp tea towel over the dough in the bowl while the bread doubles in size. 

5) Punch dough down before rolling dough into even balls to resemble a traditional hot cross bun dozen formation. Place on baking tray approx. 2cms apart.

6) Pipe crosses onto the buns and leave the buns to rise in volume for around 30 minutes at room temperature.

7) Place buns in a pre-heated oven set at 180 degrees C for 20 mins until golden brown. Brush buns with glaze mix or dust with cinnamon sweetener mixture. 

Best served warm or buns may be kept in the fridge for up to 7 days.

*Recipe and images supplied.


  1. I am glad you have found a healthy alternative.

    Thanks so much for linking up for Life This Week. Next week, we are #11 and the optional prompt is Floral. Hope to see you there and in the meantime, may you be well, may you be safe and may you be content. Denyse.

  2. Monkfruit! Well, you learn something new everyday.


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