Truvia Hot Cross Buns

An easter favourite (or great all year round!) these hot cross buns are a scrumptious treat straight out of the oven and they have no added sugar!

Serving size





The Dough

  • 500g Strong white bread flour

  • 7g Easy bake yeast

  • 275ml Milk (whole)

  • 50g Butter (unsalted), diced

  • 1 medium egg

  • 25g Truvia calorie-free sweetener

  • 1tsp salt


  • 2tsp Mixed spice

  • 75g Sultanas

  • 50g Mixed peel

  • 20g Truvia

  • 20ml water

  • 100g Plain white flour


  • 1.

    Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, Truvia and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

  • 2.

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  • 3.

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  • 4.

    Sift the mixed spice over the dough, then knead in with the sultanas and mixed peel. Cut the dough into 12 even pieces (use weighing scales if you like). Roll each piece into a ball and arrange on a baking tray lined with baking parchment with space between for them to grow.

  • 5.

    Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 200C : 180C fan : gas mark 6.

  • 6.

    Mix the plain flour with a tbsp of water at a time to a thick paste and spoon into a piping bag (or into a plastic food bag and snip the corner off). Score a cross in the top of each bun with a small, sharp, floured knife and pipe crosses on the buns in the cuts you made. Bake the buns for 12-15 minutes or until golden. If you tap the base of a roll it should sound hollow.

  • 7.

    Mix the Truvia and water together and spread over the buns.