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Hot Cross Panda Buns
Hot Cross 'Panda' Buns
Rated 5.0 stars by 1 users
Servings
8
Nutritional Information for the baked bread
Typical Values per 100g: Energy: 850 kJ / 204 kcal // Protein: 7.7g // Carbohydrate: 6.8g (of which total sugar: 1.9g) // Fat: 11.2g (of which saturates: 4.5g) // Fibre: 22.7g // Salt: 2.2g (Sodium: 858.8mg)
Typical Values per roll (80g) : Energy: 680 kJ / 163 kcal // Protein: 6.2g // Carbohydrate: 5.4g (of which total sugar: 1.5g) // Fat: 8.9g (of which saturates: 3.6g) // Fibre: 18.2g // Salt: 1.7g (Sodium: 687.0mg)
Tip: The carbohydrate value listed above is already net carbs.
Ingredients
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130g Panda Flour®
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60g Milled Golden Linseed
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20g Bicarbonate of Soda
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10g Chia Seeds
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5g Fast Acting Dried Yeast
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25g Mixed Spice
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75g Sweetener of your choice (a setevia & erythritol blend)
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40g Melted Butter - You could probably swap this for Olive Oil if you wanted.
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1 egg
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200ml Water - If you watch the recording from earlier I added 240ml as I forgot to deduct the butter weight which meant they needed and extra 10 minutes in the oven.
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205g Yogurt (I used full fat greek style at home, I normally use a low fat natural yogurt at the bakery)
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10ml Apple Cider Vinegar
Directions
Mix all wet ingredients in either a stand mixer or large bowl. In a separate bowl combine all dry ingredients, the add dry to wet.
Mix on a low/medium speed for around 5 minutes or until the mix forms a slightly stick dough.
Divide in 7 - 8 equal portions (around 90 - 100g each) and place on a lined baking tray.
To make the cross you'll need a piping bag with a fairly small nozzle or a disposable one which you can snip the end.
Mix around 20g panda flour with enough water to make a thick paste. You can add a little sweetener if you wanted. Spoon the mix into the piping bags and make your X's on the dough balls.
Bake at 160 for 35 minutes.
Recipe Video
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