Low Sodium hot cross buns.
Good all year and easier without the cross.

Cooked buns

If you have a bread machine making making low sodium sweet buns is easy and
success is almost guaranteed because you have full control of the rise.
Just leave the salt out of your machines sweet bun recipe. If the lack of
salt means the dough rises too high simply stop the machine early. The
buns have to rise again in any case.


Here is the recipe I use based on the one in the Brevillle instruction manual it should be suitable for a nominal 750g machine.

290ml water
1 egg
2 tablespoons oil
2 tablespoons sugar
525g Bread flour (3 1/2 cups)
3 Tablespoons Skim Milk powder
2 teaspoon bread improver
2 1/4 teaspoons yeast
1 Tablespoon cinnamon
1 Tablespoon Mixed spice

Remove dough at end of dough cycle or before if it rises over the top and hand knead in 1 cup of sultanas and 1/4 cup of mixed peel.
Make into 16 equal balls and place 8 in each of two lined loaf tins (11cm x 22 cm at the bottom). Smaller tins may not be suitable.
Let rise in a warm place until they have well risen.
To add crosses pipe a flour and water cream onto them or make a flour dough into very thin strips and stick on with a little water..
Bake in a 190C oven about 20 to 25 minutes. Place on wire rack.
Glaze while hot with a solution of 1/4 cup of icing sugar (not icing mix) 1/4 teaspoon mixed spice and 1 tablespoon water.

Consider your first batch a trial run. Adjust the baking time and level of spices in the light of experience.
Buns ready for the oven. I will need to make the piping thicker as it runs down and causes the buns to stick.

Buns ready for oven