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Hot Cross Buns     Printer Version
Lacto Ovo 2 Carb Choices per Bun (30)
2½ Carb Choices per Bun (24)
© 2013

Maureen brought home a few hot cross buns from a trip to San Francisco. She said, "Try a bite, I think you can make these." Well, a bite told me two things. One, I could make them and Two: They were excellent.
Nutritional Information
Makes 6 - 8" Loaves
Sodium Per Recipe: 270.4 mg
Sodium Per Slice1: 4.5079 mg
Sodium Per Bun: 11.3 mg5

Nutritional Data Per Roll (30 rolls):

Calories: 142.1
Protein: 3.405 g
Carbohydrate: 26.7 g
Dietary Fiber: .873 g
Total Sugars: 12.4 g
Total Fat: 2.573 g
Saturated Fat: 1.161 g
Monounsaturated Fat: .812 g
Polyunsaturated Fat: .337 g
Cholesterol: 18.3 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .062 g
Total Omega-6 FA: .041 g
Calcium: 21.2 mg
Potassium: 81.6 mg
Sodium: 11.8 mg
Vitamin K: 1.029 mcg

Nutritional Data Per Roll (24 rolls):

Calories: 177.6
Protein: 4.257 g
Carbohydrate: 33.4 g
Dietary Fiber: 1.092 g
Total Sugars: 15.5 g
Total Fat: 3.216 g
Saturated Fat: 1.451 g
Monounsaturated Fat: 1.014 g
Polyunsaturated Fat: .422 g
Cholesterol: 22.9 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .077 g
Total Omega-6 FA: .051 g
Calcium: 26.5 mg
Potassium: 102 mg
Sodium: 14.7 mg
Vitamin K: 1.287 mcg


Makes 24 to 30 Hot Cross Buns

Ingredients - Bread Machine
    The Dough
  • 1 cup nonfat milk with vitamin A (102.9 mg)
  • 2 tablespoons red wine vinegar (2.384 mg)
  • 2 large eggs (140 mg)
  • 1/4 cup unsalted butter, softened (6.242 mg)
  • 1 tablespoon expeller pressed canola oil (trace)
  • 2 tablespoons white sugar (trace)
  • ¼ teaspoon ascorbic acid or 3-500 mg vitamin C tablets crushed (trace)
  • 1/2 teaspoon cardamom (.18 mg)
  • ¼ teaspoon mace (.34 mg)
  • 1 ½ teaspoons cinnamon (.26 mg)
  • ¼ teaspoon allspice (.366 mg)
  • ¼ teaspoon cloves (1.276 mg)
  • ¼ teaspoon nutmeg (.088 mg)
  • 2 tablespoons vital wheat gluten (5.916 mg)
  • 2 level tablespoon granulated soy lecithin (trace)
  • 2 tablespoons grated orange peel1 (.36 mg)
  • 4 cups white unbleached bread flour (10 mg)
  • 1 tablespoon plus ½-teaspoon Fleischmann’s Bread Machine yeast3 (8 mg)
At fruit buzzer:
  • ¾ cup golden raisins (hold to add near end of kneading) (14.8 mg)
Glaze
  • 1 egg white, large (set aside let come to room temperature) (54.8 mg)
  • ½ teaspoon filtered water (trace)
  • Tool: 1 basting brush
  • 2 teaspoons granulated sugar or Splenda (trace)
Hot Cross Bun Topping
  • 2 cups Confectioner's sugar (powdered sugar) (1.2 mg)
  • 3 to 4 tablespoons orange juice or Homemade Orange Marmalade2 (3 mg)
  • 2 tablespoons grated orange peel (.36 mg)
Heat the milk in a small bowl in your microwave or in a saucepan until it's about 100° F. Remove from heat. Mix in unsalted butter, stir until melted or if using a bread machine slice thinly, add to milk and the machine will do the rest.

Place dough ingredients in machine's basket in order listed or in order your manufacturer suggests. Set your machine to dough. Hold the raisins. Try to add in about five minutes before kneading ends or at a fruit and nut buzzer.

While dough is being made, prepare two large jelly roll pans or cookie sheets by covering with parchment paper. When dough is ready, turn on your oven to 200o F for two minutes, then turn it off.

When it's finished its first rise, roll dough out onto floured bread board and slice in half. Place one half aside and press the other half down to about 3/8 to ½-inch. Using a 2 to 3-inch cookie cutter or bread-bun cutter cut out 12 to 15 servings. Roll these into smooth balls using the palm of your hands or, bake them as formed by the cookie cutter. Set evenly apart on the first baking sheet. Now, repeat with the other half of the dough for the second baking sheet. If dough left over after two trays are built, then make small loaves in small loaf pans. May cook alongside the buns.

Prepare your egg white mix (egg white and water - no sugar), then liberally brush each ball with the egg white.

Using your fingers, sprinkle a pinch of sugar over the top of each ball. You may use Granulated Splenda instead. Granulated sugar has zero sodium while Splenda has possibly 3 or 4 mg for the total that you'd use. Splenda has no carbohydrates.

For single ovens: Set both sheets into oven for rise. At about 45 to 60 minutes pull one sheet out carefully and set carefully in warm place. Lay paper towel over top. Close oven door as soon as you can. Set oven to 375° F (190° C) and bake for about 18 minutes. When you see buns turning brown, they are done. Remove and add in second sheet and bake for about 12 minutes or until golden brown.

For double ovens: Set a tray on middle rack of each oven, turn ovens on to 375° F (190° C) and bake for about 18 minutes or until golden brown. This can happen in 16 minutes sometimes or take 20 minutes at other times.

When removing buns set on wire rack by sliding parchment paper off tray, pulling buns with it and onto the rack.

Footnotes
¹ Per your taste. I like two tablespoons
² May use orange juice (very, very little) and or orange extract. [Back to Top]