Name: Hot Cross Buns
Prep time: 15 min
Ingredients: 100 g Fruitless Hot Cross Buns (ready-made); 250 mL Full Cream Milk; 1 g Shape It Powder or use Shape It Scoop (see notes); Dash of Orange or Lemon Juice (optional); Pre-Made Icing Tube; 100 g Fruitless Hot Cross Buns (ready-made); Sultanas; 250 mL Full Cream Milk; 1 g Shape It Powder or use Shape It Scoop (see notes); Dash of Orange or Lemon Juice (optional); Pre-Made Icing Tube; 100 g Chocolate Hot Cross Buns (ready-made); 250 mL Full Cream Milk; 1 g Shape It Powder or use Shape It Scoop (see notes); Pre-Made Icing Tube

Instructions

Fruitless Hot Cross Buns

Remove and discard the white icing cross from the ready-made buns.
Crumb the buns in a food processor.
In a saucepan, whisk together milk and Shape It Powder. Bring to a boil over medium heat, then reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Combine the Shape It mixture with crumbled buns and mix until well combined.
Pour the mixture into a mould or container and refrigerate until set (Do not blast chill; the crumbs need extra time to absorb the liquid).

Traditional Fruit Hot Cross Buns

Prepare the hot cross buns mixture according to the Fruitless Hot Cross Buns instructions above.
Puree the sultanas on high until smooth.
Pass the pureed sultanas through a fine sieve to remove any tiny seeds.
Roll the mixture into tiny balls to resemble sultanas.
Fold the prepared sultana balls into the fruitless hot cross buns mixture before it fully sets.

Chocolate Hot Cross Buns

Prepare the hot cross buns mixture according to the Fruitless Hot Cross Buns instructions above, using ready-made chocolate hot cross buns.

Assemble and Serve

Once set, decorate buns with crosses using the pre-made icing and serve on a plate.
(Optional) Cut buns in half and top with softened butter.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Ingredients

Fruitless

Traditional

Chocolate

Equipment