Kidney Bean Hot Cross Buns

Make these delicious savoury kidney bean hot cross buns to up your protein and cut your sugar for a healthier you,

Ingredients

For the buns 425g strong flour, plus extra for dusting

14g fast action yeast

2 tsp mixed spice

175ml milk

60g unsalted butter

1 large egg, lightly beaten 1 400g tin kidney beans

Method

1. In a large bowl, combine the flour, yeast, sugar, spice and a pinch of salt. Heat the 175ml milk and butter gently in a small saucepan for 3-4 minutes or in a bowl in the microwave for 30-60 seconds until the butter has melted and the mixture is warm but not hot. Add to the flour mixture then break in the egg and mix with a wooden spoon to combine. If the mixture seems dry and doesn’t come together completely, add a tbsp milk until the flour is all mixed in.

2. Tip the dough out on to a floured surface and knead for 10 minutes until springy and elastic. Put the dough in a clean bowl and cover with clingfilm.

3. When the dough has risen, knock it back and add the dried fruit. Knead for 1-2 minutes, until the fruit is well mixed in. Preheat the oven to 190°C/gas mark 5. Divide the dough into 15 pieces and roll each piece into a ball. Place the buns evenly spaced on a large baking tray lined with baking paper, cover loosely with clingfilm and leave to rise for a further 30-45 minutes.

4. Meanwhile, make the crosses by combining the flour and 1-2 tbsp water in a small bowl to make a mouldable paste. Pinch off small pieces of the paste and roll them into thin sausages. When the buns have risen, brush them with milk and place two “sausages” on top to form a cross then brush again with milk, before baking them in the oven for 15-20 minutes.

Serve them to your friends but only if you haven’t already realised that this is ……………..