Recipes · English · Bakery
Hot Cross Bun
One serving has 444 kcal and 11 g protein, and at least a fifth of a woman's daily need of thiamin (65%), selenium (57%), riboflavin (46%), niacin (42%), folate (40%) and manganese (39%). Ready in 127 minutes.
- Preparation: 110 min
- Cooking: 17 min
- Makes: 1 serving (155 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 65 g Flour, bread (strong)
- 30 g Milk, whole
- 8 g Butter, unsalted
- 8 g Sugar
- 1 g Yeast, active dry
- 8 g Eggs, whole, raw
- 15 g Currants, dried
- 5 g Candied fruit
- 0.5 g Cinnamon
- 0.2 g Nutmeg
- 1 g Salt
- 5 g Flour, all-purpose
- 5 g Water
- 3 g Cane syrup
Method
- Warm the milk, stir in the yeast and a pinch of the sugar, and leave for 10 minutes until frothy.
- Mix the bread flour, remaining sugar, salt, cinnamon and nutmeg; add the egg, melted butter and yeast mixture, and bring together into a soft dough.
- Knead for 8 minutes until smooth and elastic, knead in the currants and candied peel, then cover and prove for 1 hour until doubled.
- Shape into a ball, place on a tray and prove again for 30 minutes. Mix the extra flour with the water to a thick paste and pipe a cross over the top.
- Bake at 200°C (400°F) for 15-18 minutes until golden and it sounds hollow when tapped.
- Brush with the warmed syrup while still hot for a shiny finish, then cool on a rack.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 444 kcal | 21% |
| Carbohydrates | 79.3 g | |
| Water | 52.5 mL | |
| Fiber | 3 g | 10% |
| Protein | 11.3 g | 24% |
| Tryptophan | 0.13 g | |
| Threonine | 0.33 g | |
| Isoleucine | 0.43 g | |
| Leucine | 0.79 g | |
| Lysine | 0.35 g | |
| Methionine | 0.21 g | |
| Cystine | 0.22 g | |
| Phenylalanine | 0.53 g | |
| Tyrosine | 0.33 g | |
| Valine | 0.51 g | |
| Histidine | 0.24 g | |
| Fat | 9.5 g | |
| Monounsaturated | 2.6 g | |
| Polyunsaturated | 0.95 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.78 g | |
| Saturated | 5.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 50 mg | |
| Calcium | 71.4 mg | 7% |
| Copper | 0.2 mg | 22% |
| Iron | 3.7 mg | 21% |
| Magnesium | 28.6 mg | 9% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 134 mg | 19% |
| Potassium | 257 mg | 5% |
| Selenium | 31.4 µg | 57% |
| Sodium | 428 mg | |
| Zinc | 0.97 mg | 12% |
| Thiamin (vitamin B1) | 0.72 mg | 65% |
| Riboflavin (vitamin B2) | 0.51 mg | 46% |
| Niacin (vitamin B3) | 5.9 mg | 42% |
| Pantothenic acid (vitamin B5) | 0.69 mg | 14% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 159 µg | 40% |
| Cobalamin (vitamin B12) | 0.22 µg | 9% |
| Choline | 38.1 mg | 9% |
| Vitamin A | 82.1 µg | 12% |
| Vitamin C | 0.73 mg | 1% |
| Vitamin D (D2 + D3) | 21.9 IU | 4% |
| Vitamin E | 0.59 mg | 4% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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