Just because you are sugar free doesn’t mean you have to miss out on these Easter favourites. The texture of these buns is perfection and the apple and peel make a wonderful replacement for dried fruit.

• Makes : 15 buns
• Prep Time: 1 & a half hours including resting time
• Oven temp : 220C
• Cooking time : approximately 15 minutes until golden

Ingredients:

2 teaspoons dried yeast (1 x 7g sachet of dried yeast)
¼ cup (40g) The Sugar Breakup Dextrose
4 cups (500g) bakers/bread flour (you can use plain flour but bakers flour is better)
1 cup (250ml) & 2 tablespoons lukewarm milk
1 tsp salt
3 tablespoons mixed spice
3 tablespoons cinnamon
60g butter
1 egg
1 large or 2 small apples chopped into chunks
Zest of 1 orange chopped into small chunk
Zest pf 1 lemon chopped into small chunk
Additional 1/3 cup flour & 1/4 water for cross

Glaze:

3 tablespoons The Sugar Breakup Dextrose
3 tablespoons milk (or water)

So how do you make them?

1. Lightly grease 18x28cm baking tin.
2. Warm all the milk in the microwave for around 50 seconds, you want it warm not hot.
3. Combine 2 teaspoons of yeast with 1 tablespoon of the dextrose, 1 tablespoon of the flour & 2 tablespoons of the warm milk. Mix together to form a smooth paste and get all the lumps out.
4. Add rest of the milk, stir to combine and stand in warm place 10 to 15 minutes until mixture is frothy.
5. Whilst milk & yeast mixture is resting using a vegetable peeler remove the peel from the orange & lemon then using a sharp knife roughly chop. Remove apple core and chop into bite size pieces.
6. In a large bowl place the flour, dextrose, salt and spices, rub in butter, add the egg and yeast mixture and combine to form a dough then add the peel and apple chunks.
7. If you have a mixer with dough hooks knead the dough for 3 minutes to ensure ingredients are thoroughly mixed OR if you don’t have dough hooks turn the dough onto a lightly floured surface and knead lightly for 3-5 minutes until the dough is slightly elastic. These is a wet dough so will be a little sticky.
8. Place dough in lightly oiled bowl, cover with cling film and stand in a warm place 40 minutes or until dough doubles in size.
9. When dough has risen turn out onto a floured surface and with your hands knead until smooth and elastic.
10. Using a knife cut into 3 equal pieces then cut each piece into 5, making 15 buns in all. Roll each into a round shape.
11. Preheat oven to 220C.
12. Put buns in the tin and stand in warm place 15-20 minutes.
13. Whilst buns are resting make a paste by mixing 1/3 cup plain flour and 1/4 cup water, pour into piping bag or a sandwich bag. If using a sandwich bag you can cut a very small hole in one corner for piping.
14. Once buns are rested pipe a cross on each bun.
15. Bake approximately 15 minutes until a golden colour.

Glaze:

1. Whilst buns are cooking simmer dextrose and milk in small saucepan stirring occasionally until it reduces to a syrup. Keep an eye on it as it can quickly dry up and burn.
2. Remove buns from the oven and immediately brush with glaze whilst buns are hot.
3. Cool buns on a wire rack.
4. Eat warm out of the oven (you just can’t resist!)

We’ve served ours with a quick batch of Golden Rice Malt Syrup Raspberry Jam. Recipe coming soon!

Thermomix Instructions:

1. Warm all the milk in the microwave for around 50 seconds, you want it warm not hot.
2. Combine 2 teaspoons of yeast with 1 tablespoon of the dextrose, 1 tablespoon of the flour & 2 tablespoons of the warm milk. Mix together to form a smooth paste and get all the lumps out.
3. Add rest of the milk, stir to combine and stand in warm place 10 to 15 minutes until mixture is frothy.
4. Whilst milk & yeast mixture is resting using a vegetable peeler remove the peel from the orange & lemon. Remove core from apple and cut into quarters.
5. Place peel and apple in TM and turbo for 3 to 5 seconds to cut into chunks. Scrape down & turbo again if required. (If you want consist size chunks then cut with a knife instead). Remove peel and apples from TM bowl, set aside.
6. Place flour, dextrose, salt, spices and butter in TM bowl. Mix for 10 sec/speed 6. Until butter is combined.
7. Add egg & milk mix to TM. Mix 20-30 sec/speed 6 until a dough starts to form.
8. Scrape down sides, add peel and apple, set for 3 minutes/interval speed.
9. Place dough in lightly oiled bowl, cover with cling film and stand in a warm place 40 minutes or until dough doubles in size.
10. Continue from step 9 above.

Need some extra help?

My dough is too dry!
Dough not coming together? Warm some extra milk for 10-20 secs in the microwave (about a ¼ cup) and add a little at a time until your dough comes together.

My dough is too sticky!
Measuring by cups can be tricky as you won’t always get the right weight. Add a couple of tablespoons of flour at a time til the dough is moist but doesn’t just stick to your hands

My dough didn’t rise!
There could be a couple of things going on:
Your yeast could be old, always use yeast that is in date or not too close to its use-by date.
Or if it is too cold for your dough to rise – turn the oven on to its lowest setting, allow it to warm up then turn it off and place the covered dough in the oven. This will create a warm environment for your dough but not cook it.