Carrot Cake Hot Cross Buns Recipe - SR Nutrition

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Step 1

In a small saucepan, warm the milk and then add the fat spread. Once the fat spread has melted, turn off the heat and leave it to cool slightly.

Step 2

Add the flour, yeast, and spices to a large bowl.

Step 3

When the milk has cooled to lukewarm, make a well in the centre of the flour mixture, then pour in the warm milk mixture along with the orange juice.

Step 4

Mix well with a wooden spoon, then use your hands to bring everything together into a sticky dough. Now add the carrots (that you have peeled & grated ) and all of the raisins. Combine into the dough. Tip If your mixture seems too dry and is not coming together, add more milk gradually. Or if your mixture seems to wet, then add some flour gradually until you can form a dough.

Step 5

On a lightly floured work surface knead the dough until it’s smooth, about 5 minutes by hand (or you can use a or in a stand mixer with a dough hook if you have one)

Step 6

Lightly dust a bowl with flour and add the dough. Cover the bowl with a tea towel and leave to rise in a warm place until doubled in size (around 1-1 ½ hours).

Step 7

Heat the oven to 200C/400F and line 2 baking trays with baking parchment.

Step 8

Divide the dough into 12 equal-sized pieces and shape into small round buns. Place them onto baking trays (leave space for them to expand). Leave to rise again until doubled in size (approx 1 hour).

Step 9

Use a knife to slice a cross in each bun

Step 10

Bake for 20 mins or until golden brown then allow to cool on a wire rack.

Step 11

Optional If you want to do a traditional white cross, before baking, mix together 70g flour with 1 tbsp of water gradually to create a thick, pipeable paste. Spoon into a piping bag with a small round nozzle attached to it and pipe crosses on the buns.