Low Carb Hot Cross Buns

For the buns:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
• ½ cup organic rye flour
• 2 ¾ cups wholemeal spelt flour
• 10g fresh yeast or 5g dried yeast
• 2 tablespoons honey
• 1 cup milk of your choice - warmed
• 2 eggs
• Zest of 1 orange
• 1 teaspoon vanilla paste
• ½ teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 150ml extra virgin olive oil
• 2 cups dried fruits of choice - chopped
• 100g dark eating chocolate bits - melted

For the glaze:

• 1 egg
• 2 tablespoons of milk
• Extra chocolate for cross

Start this recipe the night before:

1. Step 1: Combine milk, honey and yeast and set aside for 5 minutes - it will form a foamy top.
2. Step 2: Combine the flours, yeast, honey, eggs, orange zest, vanilla, sea salt, cinnamon and ginger in the bowl of a food processor.
3. Step 3: Mix with a dough hook at low speed until combined, then increase the speed to medium and mix for a further 8 minutes until smooth. You can use your hands, but this will take longer.
4. Step 4: Add the olive oil slowly a little at a time, until incorporated into the dough.
5. Step 5: Mix the dried fruit gently through the dough.
6. Step 6: Cover the bowl with plastic wrap and allow to rest at room temperature for about 1 hour. Note: Add some extra olive oil to the bowl, it will help prevent it from sticking.
7. Step 7: Place the dough in the fridge overnight to rest and develop for a further 12 hours.

The next day:

1. Step 1: Turn the oven on for ten minutes and then turn off.
2. Step 2: Divide the dough into 24 equal portions.
3. Step 3: Leave the dough in a warm place for 2 hours - the dough should double in size. We placed ours in the warmed oven.
4. Step 4: Remove from oven and pre-heat to 180 degrees.
5. Step 5: Place on a tray and bake for 35-40 minutes or until baked and golden.
6. Step 6: To make the glaze, combine egg and milk.
7. Step 7: Once buns have cooled, brush the glaze over them.
8. Step 8: Melt chocolate and pipe onto buns before serving.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!