pinkcustard
Full Member
Can't not have hot cross buns... Has anyone found some that aren't to evil on the syns?!
Hot cross buns...
- Thread starter pinkcustard
- Start date
teresa32uk
Silver Member
Marks and Spencer hot cross bun loaf is 6 syns per slice. Really good too. Happy Easter
pinkcustard
Full Member
teresa32uk said:
Ooo that sounds worth investigating!
Kristina88
Full Member
Hey,
Found this on the SW site
Hot cross buns Easter simply wouldn’t be Easter without a home-made hot cross bun and the good news is that they’re not off-limits when you’re Food Optimising. A 36g mini hot cross bun is a fair 5½ Syns; however, if you fancy a bigger bun our recipe for chocolate hot cross buns is 6½ Syns per chocolatey bun!
xx
Found this on the SW site
Hot cross buns Easter simply wouldn’t be Easter without a home-made hot cross bun and the good news is that they’re not off-limits when you’re Food Optimising. A 36g mini hot cross bun is a fair 5½ Syns; however, if you fancy a bigger bun our recipe for chocolate hot cross buns is 6½ Syns per chocolatey bun!
xx
pinkcustard
Full Member
Cant find the mini ones or the livwell ones anywhere - opted for 2 from greggs on the basis that 2 is better then eating an entire pack of 4 or 6 that not even thinking about the 2 for one offers every one seems to be taunting me with! Lol! Will have to investigate the recipe though - thank you!
Minimunchkins
Gold Member
That link only took me to the members log-in page. I tried the recipe search that anyone can see but can't find the HC x buns
PatchworkPuss
Gold Member
454g/1lb strong plain white bread flour
pinch of salt
1 tbsp mixed spice
2 sachets low calorie drinking chocolate powder, eg Options
2 tsp easy blend dried yeast
57g/2oz currants
2 tbsp sunflower oil
284ml/10fl oz lukewarm skimmed milk
for the glaze:
1 tbsp granulated artificial sweetener
1. Preheat the oven to 200°C/400°/Gas 6. Line a large baking sheet with baking parchment.
2. Sift the flour, salt, mixed spice and drinking chocolate into a mixing bowl. Stir in the yeast and currants.
3. Make a well in the centre and spoon in the oil. Gradually pour in the milk and mix to form a soft but not sticky, dough.
4. Turn out on to a lightly floured surface. Knead for 5 minutes until smooth and elastic. Place in a floured bowl, cover and leave in a warm place for 1 hour until doubled in size.
5. Turn out and re-knead. Divide into 16 pieces, shape into buns and place on the baking sheet. Cover and leave for 20 to 30 minutes until doubled in size.
Serves: 16
Prep time: 30 mins + proofing
Cook time: 20 minutes
Syns per serving: 6.5
pinch of salt
1 tbsp mixed spice
2 sachets low calorie drinking chocolate powder, eg Options
2 tsp easy blend dried yeast
57g/2oz currants
2 tbsp sunflower oil
284ml/10fl oz lukewarm skimmed milk
for the glaze:
1 tbsp granulated artificial sweetener
1. Preheat the oven to 200°C/400°/Gas 6. Line a large baking sheet with baking parchment.
2. Sift the flour, salt, mixed spice and drinking chocolate into a mixing bowl. Stir in the yeast and currants.
3. Make a well in the centre and spoon in the oil. Gradually pour in the milk and mix to form a soft but not sticky, dough.
4. Turn out on to a lightly floured surface. Knead for 5 minutes until smooth and elastic. Place in a floured bowl, cover and leave in a warm place for 1 hour until doubled in size.
5. Turn out and re-knead. Divide into 16 pieces, shape into buns and place on the baking sheet. Cover and leave for 20 to 30 minutes until doubled in size.
Serves: 16
Prep time: 30 mins + proofing
Cook time: 20 minutes
Syns per serving: 6.5
