Hot cross buns

• 350g Loprofin Mix
• 2 packets of yeast
• 35g white fat
• 2 tsp sugar
• 200mls Sno-Pro
• 100mls warm water
• 10g psyllium husk
• 1 tsp baking powder
• 1 tsp salt
• 75g mixed dried fruit
• Zest of one orange
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon

For the cross

• 25g Loprofin Mix
• Boiling water

1. In a bowl, place the Loprofin Mix, sugar, salt, baking powder, psyllium husk, and rub in the hard-white fat.
2. Add the yeast and spices before stirring to combine.
3. In a jug or pan, heat the Sno-Pro and water just enough so it is warm.  
4. Add the liquid to the bowl, and stir to form a soft dough.
5. Mix in the dried fruit and orange zest.
6. Divide into 9 sections and roll into balls.
7. Place the dough on a lined baking sheet before allowing it to prove in a warm place for an hour.
8. In a small bowl mix the Loprofin Mix (25g) with some boiling water - enough to form a soft paste - place the paste in a piping bag.
9. Once the buns have doubled in size pipe a cross over the top.
10. Bake at 170°C for 20/25 minutes.
11. Allow to cool on the tray before eating.
12. You can freeze the buns once they have cooled.

Chef tips:

• You can use any dried fruit in this recipe including cranberries, apricots, mango and pineapples.
• You can bake this recipe in a 2lb loaf tin as a fruit loaf.
• Ground ginger, clove, can also be used to change the flavour.