Method buns

• In a small bowl, combine yeast, inulin and water, stir and set aside for later
• If you have whole chia, mill 20 seconds / speed 9 / mc on, tap lid to knock chia down (skip milling if using pre-ground chia flour)
• Add mozzarella and almond meal, chop 20 seconds / speed 6 / mc on
• Add 1 egg, cook 2 minutes / 50 degrees / speed 2 / mc off
• Add remaining egg, butter, baking powder, yeast/inulin mixture, whey protein isolate, sweetener and spices, mix 30 seconds / speed 4 / mc on
• Scrape down, mix 20 seconds / speed 4 / mc on
• Remove all dough, flick the blades clean 1 second / speed 8 / mc on
• With wet hands, shape dough into 8 balls and lay onto a baking paper lined tray with some space in between for them to grow, you may need to wet your hands a few times, it’s a messy process!
• Turn your oven on now to 170C, and once its reached temperature the buns are ready to go in
• Bake approx. 20 minutes until risen and hollow sounding, when you think they’re ready, turn the oven temperature off but leave the fan running and door ajar as slower cooling will result in less chance of the buns deflating
• Mix up icing for the crosses and put into a piping bag but do not decorate until the buns are completely cooled
• Store in the fridge in a container up to 6 days or frozen up to 3 months, reheats nicely 15 seconds in the microwave or toasted

Method crosses (icing)

• Place all ingredients into the mixer, blend 1 minutes / speed 3 / mc on
• Move to a piping bag and pipe crosses onto your buns once the buns are fully cooled
• Serve remaining icing with the buns

Non – mixer method

Method buns

• In a small bowl, combine yeast, inulin and water, stir and set aside for later
• Purchase chia flour or mill chia to flour in a spice grinder
• In a food processor, blend chia flour, mozzarella and almond meal until it comes together as a thick paste
• Add all remaining ingredients for the buns and blend for a few minutes until everything comes together as a smooth paste
• With wet hands, shape dough into 8 balls and lay onto a baking paper lined tray with some space in between for them to grow, you may need to wet your hands a few times, it’s a messy process!
• Turn your oven on now to 170C, and once its reached temperature the buns are ready to go in
• Bake approx. 20 minutes until risen and hollow sounding, when you think they’re ready, turn the oven temperature off but leave the fan running and door ajar as slower cooling will result in less chance of the buns deflating
• Mix up icing for the crosses and put into a piping bag but do not decorate until the buns are completely cooled
• Store in the fridge in a container up to 6 days or frozen up to 3 months, reheats nicely 15 seconds in the microwave or toasted

Method crosses (icing)

• Combine all ingredients with a hand mixer or whisk until smooth
• Move to a piping bag and pipe crosses onto your buns once the buns are fully cooled