RECIPE DOCTOR
Healthful Hot Cross Buns a year-round treat
By Elaine Magee
Knight Ridder News Service
Seeing Hot Cross Buns in the supermarket is a clear sign that Easter is right around the corner. Hot Cross Buns are to Easter as Irish Soda Bread is to St. Patrick's Day. It's one of those delicious breads that we only seem to think about once a year. But what if we lightened it up in fat and calories, switched to canola oil, and used half whole wheat flour? Would we make these festive rolls more often? I know that I will!
The original recipe called for warm milk; I used lowfat buttermilk and fat-free half-and-half. It called for 10 tablespoons of sugar; I used half Splenda and half sugar. Instead of 4 cups of flour, I used half-whole wheat and half-unbleached flour. Ten tablespoons of butter is normally blended into the flour mixture, I added 5 tablespoons of canola oil and 5 tablespoons of fat free sour cream. Three yolks is normally called for, I added 1 with 2 tablespoons egg substitute. I also slipped in a teaspoon of vanilla extract and some lemon and orange zest for a little added flavor boost.
Healthful Hot Cross Buns
Makes 24 hot cross buns
Original recipe contains 185 calories, 6-g fat, 4-g saturated fat, and 32-mg cholesterol per serving.
2/3 cup lowfat warm buttermilk (105-115-degrees)
1/3 cup fat free half and half
1/4 cup Splenda
1/4 cup granulated sugar
2 cups whole wheat flour
2 cups unbleached white flour (possibly a tablespoon or two more)
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup plus 1 tablespoon canola oil
1/4 cup plus 1 tablespoon fat free sour cream
1 large egg
2 tablespoons egg substitute
1 teaspoon vanilla powder or extract
5 teaspoons bread machine, rapid rise, or active dry yeast (2, 1/4-ounce packets)
1/2 cup dried currants or raisins
1/2 cup dried cranberries (or any other dried or candied fruit — if bigger than dried cranberries, finely chop the fruit)
2 teaspoons finely chopped orange zest
2 teaspoons finely chopped lemon zest
Vanilla-cinnamon Glaze
2 cups powdered sugar
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon vanilla extract
1/4 cup fat free half and half
1 cup lemon curd (or 1/2 cup white decorator's tube frosting)
Add ingredients to bread machine pan in the order listed up to yeast. Make a well in the flour mixture in pan and then add the yeast.
Set bread machine to dough cycle (usually an hour and 40 minutes) and press start. If the dough looks a little too sticky, add a tablespoon or two more flour.
After about 10 minutes of the machine mixing and kneading, add in the currants or raisins, dried cranberries, orange and lemon zest.
When the timer goes off, remove the dough to a well-floured cutting board. Divide dough in half and roll each half into a 15-inch log. Cut each log into 12 equal pieces. Form each piece into a ball and arrange in two 9 x 13-inch baking dishes. Let rise in warm place until doubled in size (about 30 minutes). Meanwhile, preheat oven to 400-degrees.
Bake until nicely browned, about 18 minutes. While buns are baking, blend the glaze ingredients together in 4-cup measure until smooth. Once buns have cooled slightly, spoon glaze evenly over the top of the warm buns if desired.
Add lemon curd or white decorators tube frosting to a decorator's bag with a round tip and pipe a cross over the top of each bun. Serve warm or cool!
• Per bun: 150 calories, 4 g protein, 27 g carbohydrate, 3.5 g fat
(.3 g saturated fat, 1.8 g monounsaturated fat, 1 g polyunsaturated fat), 9 mg cholesterol, 2.5 g fiber, 109 mg sodium. Calories from fat: 20 percent.
Omega-3 fatty acids 6 g
Omega-6 fatty acids 3 g
Weight Watchers 3 points
Elaine Magee is author of "The Recipe Doctor Cookbook" and "Tell Me What to Eat If I Have Acid Reflux." Readers may write to her through her Web site at www.recipedoctor.com. Personal responses cannot be provided.
