Your favourite delicate soft spiced Easter buns – made without the added sugar!

For the Buns:

  • 1 tablespoon dry yeast
  • ½ cup Lakanto Monkfruit Classic Sweetener
  • 1½ cups warm milk
  • 4¼ cups bread flour
  • 2 tsp cinnamon powder
  • 2 tsp All Spice
  • 1/2 tsp salt
  • 1 1/2 cups sultanas
  • 1-2 oranges, zest only
  • 3 1/2 tbsp unsalted butter, melted and cooled
  • 1 egg, at room temperature

For the crosses:

  • 1/2 cup flour (any white flour)
  • 5 tbsp water (Mix together to form a paste)

For the glaze:

  • 1 tbsp Lakanto Monkfruit Classic Sweetener
  • 2 tsp water
  • ½ tsp Arrowroot (Mix together to brush over the hot cross bun)

Hot Cross Buns


  1. Place the yeast and 2 teaspoons of the sweetener in a large bowl, then pour in milk. Leave for 5 minutes until it froths.
  2. Add remaining Bun ingredients, starting with the flour and remaining sugar.
  3. Use a mixer fitted with a dough hook to mix until a smooth elastic dough forms. Add extra flour if required. (Alternatively, dust a work surface with flour and knead by hand for 10 minutes or until smooth)
  4. Allow the mix to rise (double in volume covered with a damp tea towel)
  5. Knock the mixture back
  6. Roll into even ball sizes approx. 4cm push down to 2 cm flat place on a greased baking tray. (Place the balls approx. 2 cm apart)
  7. Next, pipe the Cross mixture over the top and allow the mixture to rise about 70% in volume (approx. 30 minutes room temperature)
  8. Pre heat the oven to 180c and bake the buns for 20 minutes until golden brown, then brush with the glaze mixture or simply dust with a cinnamon sweetener mixture. Serve warm or keep in the fridge for up to 7 days.

Recipe thanks to Lakanto

More great Easter recipes and ideas HERE