Banting Hot Cross Buns

Method:

1. In a large mixing bowl combine greek yogurt, inulin, and warm water together.
2. Mix in active dry yeast and cover with a dishcloth. Set aside to allow for the yeast to activate.
   (This process takes about 5-10 minutes. The yeast mixture should start bubbling. Bubbles mean the yeast has been activated and is ready for use.)
3. Add the eggs and apple cider vinegar to the yeast mixture, and whisk until combined for approximately 1 minute.
4. Remove xanthan gum and baking powder pouch and combine with Hot Cross Bun Mix.
5. Add Hot Cross Bun mixture to wet ingredients slowly, in three parts, alternating with the softened butter. Once combined, it should resemble a sticky dough.
6. Mix in the raisins and dried fruit peel (optional).
7. With slightly wet hands, shape dough into 12 buns (approx. 1 dessert spoon measure) and place on baking paper or a greased oven tray. Space the buns out, as they double in size.
8. Cover with a dishcloth and allow to rise for 1½ – 3 hours
   Note: Allowing the dough to rise is an important step to ensure the buns are soft.
9. Once the buns have doubled in size, preheat oven to 190°C and bake buns for 10 mins.
   Optional step: Make the flour paste by adding water 1 TBSP at a time to flour. Remove the buns from the oven and pipe a cross on top of each bun.
10. Turn the oven down to 170°C and bake the buns for a further 35 mins.
11. Once baked, while still hot, glaze the buns with keto sweet icing and allow to cool fully.
12. Serve and enjoy!