Lunch: Hot Cross Buns

Recipe by Sidney Fry, MS, RD With less heft and more flavor and fluff, these delicate Hot Cross Buns deserve attention all year long. A hint of warm spices balances a sweet glaze to finish off these Easter rolls.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Honey

Health and fertility benefits of Hot Cross Buns

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/2 cup golden raisins
1/2 cup dried currants
1/4 cup warm orange juice (120 ° to 130 °)
19 ounces all-purpose flour (about 4 1/4 cups), divided
4.5 ounces whole-grain pastry flour (about 1 cup)
1 teaspoon salt
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon grated whole nutmeg
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (120 ° to 130 °)
1/4 cup honey
1/4 cup unsalted butter, melted
2 large eggs, lightly beaten
Cooking spray
1 tablespoon water
1 large egg white

Instructions

To prepare rolls, combine first 3 ingredients in a small bowl; let stand 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.
Weigh or lightly spoon 18. 5 ounces (about 4 cups plus 2 tablespoons) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine flours, salt, and next 5 ingredients (through yeast) in the bowl of a stand mixer with dough hook attached; mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture; mix at medium-low speed 7 minutes. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead 2 minutes or until smooth and elastic; add enough of remaining 2 tablespoons all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions; roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.
Preheat oven to 350 °.
Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 350 ° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.
To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.

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