Hot Cross Buns Recipe Makeover
Last week we posted a blog informing you that over the next few weeks, we’ll be here to present you with new money saving, life-bettering, gift-giving ideas, tips, and tricks! I am here today with a recipe makeover – making over the recipe for one of everyone’s favorite, yet fattening, breakfast: Hot Cross Buns. This recipe takes the original recipe, and cuts out nearly 100 calories, over 3 grams of saturated fat, and over 100 milligrams of sodium. Before we begin, I feel the need to tell you that Hot Cross Buns was the first song I learned to play on the cello in grade school. Just an interesting fun fact about TSGal. Now, let’s get into the recipe makeover! This recipe was found on CookingLight.com.
Hot Cross Buns Recipe Makeover
• 268 calories per roll
• 4.8 grams saturated fat
• 227 milligrams sodium
• 179 calories per roll
• 1.4 grams saturated fat
• 111 milligrams sodium
- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/4 cup warm orange juice (120° to 130°)
- 19 ounces all-purpose flour (about 4 1/4 cups), divided
- 4.5 ounces whole-grain pastry flour (about 1 cup)
- 1 teaspoon salt
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated whole nutmeg
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup warm fat-free milk (120° to 130°)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- 1 cup powdered sugar
- 1 tablespoon 2% reduced-fat milk
- 1 teaspoon fresh lemon juice
- To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
- Weigh or lightly spoon 18.5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
- Preheat oven to 350°.
- Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
- To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.
And there you have it! Delicious, hot cross buns without the guilt! These will be perfect for surprising mom with breakfast in bed this Mother’s Day!
If you have a makeover for one of your favorite recipes, be sure to share it in the comments below!