Updated: Apr 2
A classic Easter treat given a little bit of a Delushious make over. This recipe uses allulose as a sweetener. This is fairly new to the market and is still quite expensive but it is an excellent plant based alternative to sugar and has less of a cooling taste than some. It is classified as a “rare sugar’ because only a few foods are known to contain it, including wheat and figs. However, like many sugar alcohols it is usually made from fermented corn. Because it isn’t metabolized by the body, it doesn’t raise blood sugar or insulin levels and is very low calorie.
165ml milk, plus a little more for glazing
2 cardamom pods, bruised
½ cinnamon stick
¼ tsp freshly grated nutmeg
7g fresh yeast
30g allulose (I used Madhava blend)
330g strong white flour
1/3 tsp salt
1/3 tsp ground ginger
90g currants or raisins
2 tbsp plain flour for the cross
1 tbsp allulose for the glaze
1. Warm the milk in a pan along with the cloves, cinnamon, nutmeg and cardamom, until just boiling before turning off and allowing to infuse for at least 30 minutes.
2. Strain the milk and then mix in the yeast and the allulose.
3. Put the flour and butter in a food mixer and pulse. Add the egg and beat again. Then add the salt, ginger, and yeast mixture and beat till it comes together to form a dough.
4. Turn out onto a worksurface and knead for 5 minutes until smooth and elastic and place in a bowl. Cover with a damp tea towel and leave in a warm place until it has doubled in size (usually a couple of hours).
5. Soak the currants or raisins in some tea for 5 minutes and then drain. Add them in to the dough and knead until incorporated before tipping it onto a work surface.
6. Divide into 10 equal pieces and roll these into rounds. Put on a lined baking tray and score a cross into the top of each. Then cover and put in a warm place with a damp tea towel on top to prove until doubled in size.
7. Pre-heat the oven to 180C. Mix the plain flour with a pinch of salt and enough cold water to make a stiff paste. Using a piping bag or teaspoon, draw a cross on the top of each.
8. Put into the oven and bake for about 20-25 minutes until lightly golden.
9. Meanwhile, mix 1 tbsp of allulose with 1 tbsp of water and heat in a saucepan until you have a sticky glaze. When the buns come out of the oven, brush them with this before transferring to a wire rack to cool.