Fruit Heat the orange juice and zest in a small saucepan until hot. Add the fruit to a bowl or a resealable bag and pour the orange liquid in. Seal/cover and leave for an hour or so, or overnight. Drain the fruit in a sieve before using.
Preheat the oven to 180c regular bake.
Dough Add the Protein bread mix, almond flour, Natvia, spices, baking powder, and salt to a large mixing bowl and stir.
Finely chop the chilled butter and add to the dry mixture along with the Molasses , almond milk, and egg. Stir with a wooden spoon to bring it all together into a rough dough.
Knead with your hands it will feel very wet and sticky. You can rub your hands in a little more almond flour to clean them, adding the crumbs back to the dough.
Keep kneading for mixing the ingredients together until they are well combined. Don’t be tempted to add heaps of flour – a little bit at the start is Okay, but a sticky dough will produce much better buns than a dry dough.
Knead firmly for a least 10 minutes . Once it’s ready, leave to sit for 5-10 minutes to relax before adding the fruit.
Drain the fruit well in a sieve and tip onto the dough. Knead it all together for another minute or so. It will feel slippery and weird to start with – just persist with gentle kneading and it will all come back together into a cohesive, very sticky dough eventually.
Add the dough back to the mixing bowl to let it rest for 5 min.
Divide into 16 even pieces (you can weigh them if you have electric scales). Firmly roll each portion until you have a fairly smooth ball.
Place the balls on a baking tray just touching each other with baking paper. My buns were pretty much touching start with, so all the buns joined up nicely as they rose. (they wont rise much)
Crosses Stir the flour, baking powder, water and Natvia together with a fork to form a smooth paste. Add to a piping bag with a small round nozzle (or a snap-lock bag with a tiny corner cut off).
Pipe thin crosses on top of each bun.
Bake immediately in the middle of the oven for about 20 minutes – or until golden brown all over. You can turn the oven up to 200c for a couple of minutes if they aren’t browning.
Glaze While the buns are cooking, whisk the Natvia and boiled water in a heatproof bowl until dissolved. Microwave on high for 30 seconds if you need to help dissolve the sweetener. Brush on top of the buns as soon as they come out of the oven.