Protein hot cross buns
55 min · 11 g protein · 207 cals / serving
Soft, spiced Easter buns studded with sultanas and orange zest, made with half wholemeal flour, with skyr and whey protein worked into the dough. They rise, pull apart and toast well, a little firmer than a plain bun, and still get their piped crosses and a sticky honey glaze.
Ingredients
Dough
- 180 g bread flour
- 180 g whole wheat flour
- 40 g (about 1 1/3 scoops) whey protein, unflavored or vanilla
- 1 sachet (7 g) active dry yeast
- 35 g granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp nutmeg
- 3/4 tsp salt
- 140 ml skim milk, lukewarm
- 240 g skyr
- 1 egg
- 15 g butter, softened
- 90 g raisins
- zest of 1 orange zest
Crosses
- 35 g all-purpose flour
- 35 ml water
Glaze
- 5 tsp honey, warmed
Steps
- Mix both flours, the whey protein, yeast, sugar, cinnamon, allspice, nutmeg and salt in a large bowl. Add the warm milk, skyr and egg and mix to a shaggy dough.
- Add the butter and knead on a lightly floured bench for 8–10 minutes (or 6 minutes in a stand mixer with a dough hook) until smooth and springy. Knead in the sultanas and orange zest. Cover and leave somewhere warm until doubled, 1–1½ hours.
- Line a 20 × 30 cm tin with baking paper. Knock the dough back, divide into 12 even pieces, roll each into a tight ball and set them snugly in the tin. Cover and prove again until puffy and touching, 30–40 minutes. Heat the oven to 355°F fan-forced.
- Whisk the plain flour and water to a thick, smooth paste, spoon it into a piping bag or a zip-lock bag with the corner snipped, and pipe a line along each row of buns in both directions to make the crosses.
- Bake 20–25 minutes, until deep golden, hollow-sounding when tapped underneath and 200°F in the center. Brush with the warm honey while they are hot, and cool in the tin for 10 minutes before pulling apart.
Good to know
Does the protein powder change the texture?
A little: the buns come out a little firmer than a plain bun and brown faster. Whey adds no gluten, so it is kept to 40 g, and plenty of skyr keeps them soft. The honey glaze stops the tops drying. Cover the tin with foil for the last 5 minutes if they color too quickly.
How do I keep them fresh?
They are best the day they are baked. After that, split and toast them; they freeze well for a month in a sealed bag.
Per
- Calories
- 259
- Protein
- (21%)
- 14 g
- Fat
- (10%)
- 3 g
- Carbohydrates
- (69%)
- 46 g
- of which sugar
- 14 g
- Fiber
- 4 g
- Sodium
- 206 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2490 kcal goes into the pot and 1089 g of ingredients comes out as about 960 g of food: 259 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.