Slurry – (210g once cooked and chilled)
170 Gram Water
60g Gracious Bakers Bread Flour 

Hot Cross Buns
315 Gram Gracious Bakers Bread Premix / Roll Premix
230 Gram Water (room temperature)
20 Gram Yeast Fresh / 10 Gram Dry Yeast
35 Gram Erythritol / Sugar Replacement / Coconut sugar
10 Gram Lemon juice
5 Gram Salt
2 Gram Lemon zest
80 Gram Currants
1 Gram Cinnamon
1 Gram All Spice

Cross Dough
85 Gram Gracious bread flour
85 Gram Water
10 Gram Sweetener

Glaze
45 Gram Apricot jam / Raw honey/ Sugar-Free Syrup
30 Gram Water

What you Need:

1. 1 Square Baking Tray with high edges 25cm
2. Scale
3. Hand Beater
4. Coconut Oil & Rice Flour for dusting
5. Oven
6. Piping Bag or Plastic bag

Method

• Preheat your oven to 180°C (350°F).

Slurry:

• In a small pot, mix together the bread flour and water for your slurry. It will be a bit lumpy, that is perfectly fine.
• Slowly heat while continuously stirring with a wooden spoon until cooked through and the mixture forms a ball of dough.
• Wrap the slurry in cling wrap and chill until needed.

Dough:

• Grease a ±25cm baking tray with a layer of coconut oil and dust with rice flour, tapping out any excess flour.
• Dissolve your yeast in the water, add the erythritol or suitable sugar replacement and mix well with a small whisk to dissolve the sweetener. Allow to stand for 3-5 minutes until the mixture starts to froth.
• Place your Bread-Premix or Roll premix into a medium size mixing bowl.
• Using a hand mixer with dough hook attachments, mix the flour while slowly adding the yeast mixture, scraping the sides of the bowl to ensure all the ingredients are well incorporated.
• Mix on slow for 1 minute until the mixture is well combined.
• Add the lemon juice and salt and mix an additional 1 minute.
• Add the chilled slurry (210g) and mix until well incorporated, for at least 2 minutes on slow mixing.
• Add the lemon zest and sultanas and optional spices and mix through until combined.
• Allow the mix to rest for 2 minutes, wet your hands and weigh off 9 x100 Gram dough balls and form them into rounds. For forming Rolls refer to our Roll Masterclass on our website.
• Place the formed rounds in your baking tray about 1cm apart, cover with an oiled covering and proof until double in volume ±60-90 minutes depending on temperature.
• In the meantime make your cross mixture by mixing your bread flour and water until smooth, place in a small piping bag and pipe onto rolls just before baking.
• Bake in your pre-heated oven for 20-30 Minutes until golden brown and baked to perfection.
• While it bakes, mix the apricot jam with your boiling water and set aside with a pastry brush until the buns comes out of the oven.
• Brush the rolls with your glaze mixture and allow to cool slightly before slicing.
• Best enjoyed with family and friends, Enjoy!

Note: This recipe yields 9 – 12 Hot Cross Buns