Easter Hot Cross Buns


  • 180g Wholewheat Flour
  • 1 x 30g Sachet Whey Box Gingerbread Protein
  • 60g Sultanas
  • 20g Mixed Peel
  • 2 Tbsp Stevia
  • 80ml Almond Milk
  • 20g Coconut Oil (Melted) plus a little extra for coating
  • 2 Tbsp High Protein Greek Yoghurt
  • 1 Egg White
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • Zest of 1/2 Lemon
  • 1/2 Tsp Yeast


  1. Mix the flour, protein, stevia, spices and lemon zest in a bowl before adding the yeast.
  2. Add the Yoghurt, melted coconut oil, egg white  and gradually add the milk, mixing as you go.
  3. Once a dough is formed, incorporate the sultanas and mixed peel into the dough and knead.
  4. Grease the bowl with a little extra coconut oil, replace the dough and cling film the bowl. Put in a warm place for 40 minutes to allow the mixture to rise.
  5. After the dough has risen, split into four and roll into balls. Place onto a tray with baking paper, making sure the buns are just touching.
  6. A second proof can be done at this stage for a further 30 minutes to allow the buns to rise slightly and to make them lighter.
  7. To create the cross, add small amounts of water to 25g of Flour, mixing as you go until a thick paste is formed. Pipe the cross onto each bun.
  8. Bake at 200C for 20 minutes.