Protein Hot Cross Buns

This Protein Hot Cross Buns recipe keeps the Easter spirit alive without the sugar crash. These are soft, spiced, and packed with a protein boost—perfect as a post-workout snack or a festive treat with a little less guilt.

Makes 8 buns.

🛒 Ingredients:

For the dough:

• 250g plain flour (can use half wholemeal for extra fibre)
• 50g vanilla or unflavoured whey protein powder
• 7g sachet fast-action dried yeast
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• Zest of 1 orange
• 25g butter (or coconut oil), melted
• 1 egg
• 100ml warm milk (dairy or plant-based)
• 50g sultanas or raisins

For the crosses:

• 2 tbsp plain flour
• 2–3 tbsp water

For the glaze (optional):

• 1 tbsp honey or sugar-free syrup
• 1 tbsp warm water

🥣 Method:

1. Activate the yeast:
   Mix the warm milk and yeast in a small bowl. Leave for 5–10 mins until it’s frothy.
2. Make the dough:
   In a large bowl, combine flour, protein powder, spices, salt, and orange zest. Stir in the melted butter, egg, and the yeast mixture. Mix to form a dough, then knead for 8–10 mins on a lightly floured surface (or use a dough hook) until smooth and elastic.
3. Add the fruit:
   Knead in the sultanas until evenly distributed.
4. Prove:
   Cover the dough with a clean tea towel and leave in a warm spot for 1 hour or until doubled in size.
5. Shape:
   Punch down the dough, divide into 8 equal balls and place them on a lined baking tray, slightly spaced apart. Cover again and prove for another 30–45 mins.
6. Add the crosses:
   Mix flour and water to a paste and pipe over the buns in a cross shape using a piping bag or sandwich bag with the corner snipped.
7. Bake:
   Bake at 180°C (fan) / 200°C (conventional) for 15–20 mins until golden brown and cooked through.
8. Glaze (optional):
   Mix honey or syrup with warm water and brush over the warm buns for a glossy finish.

🔢 Nutritional Info – Per Bun (Approximate Values*):

• Calories: 190 kcal
• Protein: 10g
• Carbohydrates: 26g
  • of which sugars: 5g
• Fat: 5g
  • of which saturated: 2g
• Fibre: 2g
  
  *Values may vary slightly depending on the brand of protein powder, milk, and whether you use butter or coconut oil. If using dark chocolate chips instead of raisins, expect a slightly higher fat and lower sugar content. To lower carbs, you could swap half the flour for almond flour and adjust liquid amounts accordingly—but texture will change.

💡 Tips:

• These are best eaten fresh or toasted the next day.
• Store in an airtight container for 2–3 days or freeze for up to 1 month.
• Want a chocolate twist? Swap raisins for 30g dark choc chips!