Makes 24 servingsCalories 200 Prep Time 15 minutesTotal Time 2 hours, 40 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
For the dough:
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup warm fat-free milk (110°F to 115°F)
4 ½ teaspoons (2 packets) active dry yeast
½ cup Splenda® Monk Fruit Granulated Sweetener
1 ½ teaspoons kosher salt
¾ teaspoon ground nutmeg
½ teaspoon ground cinnamon
4 large eggs, lightly beaten
5 cups whole wheat flour, plus more for dusting
1 ½ cups raisins
For the topping:
¼ cup whole wheat flour
¼ cup water
1 tablespoon Splenda® Monk Fruit Granulated Sweetener
Nutrition Info Per Serving
Serving Size: 1 hot cross bun
Calories
200
Total Fat
9g
Saturated Fat
5g
Cholesterol
50mg
Sodium
140mg
Total Carbs
31g
Dietary Fiber
4g
Sugars
7g
Protein
5g
Instructions
Generously grease large bowl with non-stick cooking spray and set aside. In bowl of stand mixer fitted with a dough hook attachment, add butter, milk, yeast, Splenda Monk Fruit Sweetener, salt, nutmeg, cinnamon and eggs.
Mix on low speed until combined. With mixer running, add 1 cup flour at a time until a soft, sticky dough forms, about 3 minutes.
Continue mixing on low speed until dough is smooth, about 4 minutes. Add raisins and mix until combined.
Shape dough into ball and place into greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Line rimmed baking sheet with parchment paper. Divide dough into 24 balls and place on prepared baking sheet, 1/2 inch apart. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Preheat oven to 375°F.
In a small bowl, mix flour, water and sweetener together until smooth.
Transfer to a resealable plastic bag and cut a small tip from the corner. Pipe a cross on top of each dough ball.
Bake until golden-brown, about 25 minutes. Let cool completely before serving.
