Wholegrain Sourdough Vegemite Hot Cross Buns

A healthier, savory version of the classic Easter treat.

Happy Easter, everybody! Whether you celebrate the holiday or not, Hot Cross Buns were always a tradition in Australia 🇦🇺
Normally sweet and spicy, this rendition is neither of those. These are even more Aussie! Pairing the deeply salty, rich flavor of Vegemite with the sour and heady notes of sourdough, these Wholegrain Sourdough Vegemite Hot Cross Buns are the bomb for your palate but not for your belly.
Inspired by Vegemite’s own video recipe, this one contains less sugar, features only whole grains and makes those grains more digestible by the long fermentation using sourdough starter. Carby, for sure, but the beauty of these is that you can add eggs, tomatoes and avocado to make a macro-balanced breakfast sandwich to die for.
Imagine doing that on a traditional Hot Cross Bun!

Wholegrain Sourdough Vegemite Hot Cross Buns
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Prep Time 20 mins
Cook Time 14 hours
Servings 12 buns
A healthier, savory version of the classic Easter treat.

A post shared by Dave Leong (@recipesbysalt) on

Ingredients

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buns

Change serving size:

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Ingredients

Change serving size:

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Change serving size:

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Instructions
  1. Knead all ingredients for 10-12 minutes.
  2. Put in an oiled bowl, cover and let rise for 2-12 hours depending on how sour you like the flavor.
  3. Divide in 12 balls, cover and let rise again for 2 hours.
  4. Pipe Vegemite in crosses then bake for 20-25 minutes in a 375F/190C oven. Serve warm with butter or with egg, tomato and avocado.
Notes

Do as I say, not as I do: score the top of the rolls before you pipe the Vegemite. It'll bake so much neater!

Nutrition
Serves: 12 buns
Calories Per Serve: 174kcal
Macros
Protein: 5g
Carbs: 33g
Fat: 2g
Protein: 5g Carbs: 33g Fat: 2g
Micros
Calcium 3% Sodium 38mg
Vitamin A 1% Vitamin C
Iron 11% Potassium 52mg
Others
Dietary Fiber 1g Sugars 1g
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