Healthful Hot Cross Buns
Makes 24 hot cross buns
2/3 cup lowfat warm buttermilk (105–115 degrees)
1/3 cup fat-free half-and-half
1/4 cup SPLENDA sweetener
1/4 cup granulated sugar
2 cups whole wheat flour
2 cups unbleached white flour (possibly a tablespoon or two more)
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup + 1 tablespoon canola oil
1/4 cup + 1 tablespoon fat-free sour cream
1 large egg
2 tablespoons egg substitute
1 teaspoon vanilla powder or extract
5 teaspoons bread machine, rapid rise, or active dry yeast (2 1/4-ounce packets)
1/2 cup dried currants or raisins
1/2 cup dried cranberries (or any other dried or candied fruit — if bigger than dried cranberries, finely chop the fruit)
2 teaspoons finely chopped orange zest
2 teaspoons finely chopped lemon zest
Vanilla-cinnamon glaze (optional):
2 cups powdered sugar
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon vanilla extract
1/4 cup fat-free half-and-half
1 cup lemon curd (or 1/2 cup white decorator's tube frosting)
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon vanilla extract
1/4 cup fat-free half-and-half
1 cup lemon curd (or 1/2 cup white decorator's tube frosting)
- Add ingredients to bread machine pan in the order listed up to yeast. Make a well in the flour mixture in pan and then add the yeast.
- Set bread machine to DOUGH cycle (usually 1 hour and 40 minutes) and press START. If the dough looks a little too sticky, add a tablespoon more flour.
- After about 10 minutes add in the currants or raisins, dried cranberries, orange and lemon zest.
- When the timer goes off, remove the dough to a well-floured cutting board. Divide dough in half and roll each half into a 15-inch log. Cut each log into 12 equal pieces. Form each piece into a ball and arrange in two 9 x 13-inch baking dishes. Let rise in warm place until doubled in size (about 30 minutes). Meanwhile, preheat oven to 400 degrees.
- Bake until nicely browned, about 18 minutes. While buns are baking, blend the glaze ingredients together in 4-cup measure until smooth. Once buns have cooled slightly, spoon glaze evenly over the top of the warm buns if desired.
- Add lemon curd or white decorator's tube frosting to a decorator's bag with a round tip and pipe a cross over the top of each bun. Serve warm or cool.
3.5 g fat (.3 g saturated fat, 1.8 g monounsaturated fat,
1 g polyunsaturated fat), 9 mg cholesterol,
2.5 g fiber, 109 mg sodium.
Calories from fat: 20 percent.
Omega-3 fatty acids = 6 g, Omega-6 fatty acids = 3 g
