Hot Cross Buns

Hot Cross Buns with a Nuzest twist - Clean Lean Protein! A perfect recipe for Easter weekend!  Serves 12Per serving Kcal 231Fat 4.9Carbs 34.6Protein 11g  Ingredients  2 x 7g sachets fast action yeast 200ml unsweetened almond milk 50ml water 50g unsalted butter, melted 1 large egg 50g unrefined golden caster sugar 400g strong white bread flour, plus extra for dusting 75g Just Natural Clean Lean Protein  1 tsp mixed spice 1 tsp salt 80g mixed dried fruit 40g plain flour 2 tbsp honey or maple syrup, to glaze   Method Place the milk and water in a pan and heat until just warm (not hot), pour into a jug, then add the yeast, stir and set aside. In a large bowl, add the sugar, flour, protein, mixed spice and salt. Stir to combine, then add the yeast mixture, melted butter and egg, bring together with a fork, using your hands to bring into a rough dough. Place on a lightly floured surface and knead for 10 minutes until soft and springy. Place back into the mixing bowl and cover with a damp tea towel. Leave to prove for 1 hour or until doubled in size. Transfer to a flour dusted surface and knock the air out, then add the dried fruit and knead into the dough for a minute or so, until evenly distributed. Line a large baking tray or oven dish with parchment. Divide the dough into 12 even balls and space out onto the tray leaving a small gap between each. Cover with a damp tea towel to prove for a further 30 minutes. Preheat oven to 180°c and mix the plain flour with 3 tbsp water until a thick paste forms, use a piping bag or spoon over the buns to form crosses. Bake for 20 minutes until golden and risen. Remove from the oven, allow to cool slightly before brushing with a little honey or maple syrup.