So after chatting to the lovely people at Whey Box about potential high protein Easter snacks, they set me the challenge of coming up with a Protein Hot Cross Bun!
Of course, I wasn’t going to say no to that challenge!
Normally I take the approach of jumping head first into the kitchen and creating things using what I feel is best, but this time I decided to spend a little (ok, maybe a lot) of time researching.
I really wanted to get the flavours right on this one. I probably read upwards of 10 different recipes, all using completely different ingredients, none healthy in the slightest!
So I came up with these. They need a bit of care and a little bit of time to make, but if done right, taste just like the ‘ordinary’ hot cross buns we all know and love.
I’d love to know how you get on with these, so if you do have a go at making them, drop me a message or tag me in an insta post ❤
Protein Hot Cross Buns
180g Wholewheat Flour
1 x 30g Sachet Whey Box Gingerbread Protein
20g Mixed Peel
2 Tbsp Stevia
80ml Almond Milk
20g Coconut Oil (Melted) plus a little extra for coating
2 Tbsp High Protein Greek Yoghurt
1 Egg White
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
Zest of 1/2 Lemon
1/2 Tsp Yeast
Mix the flour, protein, stevia, spices and lemon zest in a bowl before adding the yeast.
Add the Yoghurt, melted coconut oil, egg white and gradually add the milk, mixing as you go.
Once a dough is formed, incorporate the sultanas and mixed peel into the dough and knead.
Grease the bowl with a little extra coconut oil, replace the dough and cling film the bowl. Put in a warm place for 40 minutes to allow the mixture to rise.
After the dough has risen, split into four and roll into balls. Place onto a tray with baking paper, making sure the buns are just touching.
A second proof should be done at this stage to allow the buns to rise slightly and to make them lighter. Place the tray into a clear bag and put back in your proofing draw (or warm place) for a further 30 minutes.
To create the cross, add small amounts of water to 25g of Flour, mixing as you go until a thick paste is formed. Pipe the cross onto each bun.
Bake at 200C for 20 minutes.