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Spiced, Fluffy, Hot Crossed Buns

Preparation time: 

The Span team have confirmed, these should be enjoyed all year round, not just for Easter. This recipe is adapted from gnom-gnom, but we have omitted the sweetener to make them suitable for all diets. Feel free to add 60g of erythritol to the dry ingredients, but honestly, they really don’t need it. With the orange zest, pecans and spice, there’s enough going on to exercise your taste buds. Ps. don’t be put off the list of ingredients, they’re not too tricky and too good to miss out on!


1 bun

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a mixing bowl, combine the yeast, ginger and inulin. In a separate bowl, mix together the warm water and sour cream (this will simultaneously cool the water, and heat the cream—you want it to be lukewarm, about 36°C), and add to the yeast. Mix together and allow to activate for 7–10 minutes—it will begin to bubble, and get foamy.
    2. If the yeast doesn't activate, or get foamy, then you will need to start over. There are two reasons for this, your yeast could be too old, or the mixture is either too warm or too cold—yeast works best around 36°C
    3. While the yeast is activating, mix together the dry ingredients, almond flour, ground flaxseed, whey protein powder, psyllium husk, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice and chopped pecans in a separate bowl.
    4. Once the yeast has activated, whisk in the egg, vinegar and orange zest, until combined.
    5. Using an electric mixer, add a third of the flour, with a third of the butter, at a time, until all the ingredients have been incorporated and there are no visible butter streaks.
    6. Lightly wet your hands and divide the mixture into 8 uniform balls. Place on a lined backing tray, cover with a damp tea towel and allow to proof (rise) for 1.5–3 hours, until the dough has about doubled in size—The speed of this process will depend on how warm your house is. If the dough isn’t rising, move it to a warmer place like an airing cupboard.
    7. Before baking, preheat the oven to 190°C and gently egg wash the top of the buns. Bake for 10 minutes, reduce to 180°C and bake for a further 15–20 minutes until golden brown, and sound hollow when tapped. Cool on a wire rack.
    8. To make the icing, mix the the mascarpone, lemon juice, orange zest and enough warm water to thin it out to a drizzling consistency. Drizzle over the cooled buns, giving them an honorary cross.
    9. Enjoy toasted, with a slather of butter.

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