Hot Cross Buns
A traditional Hot Cross Bun that freezes extremely well.
Hot Cross Buns
A traditional Hot Cross Bun that freezes extremely well.
Ingredients
- 2 1/2 cups water may vary, use less to start, add more if necessary
- 1/3 cup oil
- 1 tsp white vinegar
- 1/2 cup brown rice flour
- 1/2 cup garbanzo bean flour
- 2 cups rice flour
- 1 cup arrowroot flour
- 4 tsp xanthan gum
- 4 Tbsp sugar
- 4 Tbsp brown sugar
- 4 tsp cinnamon
- 4 tsp pumpkin spice
- 1 1/2 tsp salt
- 2 tsp baking powder
- 6 tsp vegan egg replacer powder or 3 eggs and reduce water by ¾ cup
- 1/2 cup milk or milk alternative
- 2½ tsp yeast
- 1 cup raisins
GLAZE
- 10 Tbsp of white rice flour
- 12 Tbsp icing sugar divided
- 8 Tbsp milk or milk alternative
- 1 tsp pumpkin spice
ICING
- 1 cup icing sugar
- 3 Tbsp butter
- 2-4 Tbsp milk or milk alternative
Instructions
- Sift and combine the all the dry ingredients except egg replacer powder. In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
- Add the wet ingredients to the dry and mix together with the raisins. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into a greased muffin tin, and smooth tops with wet fingers. Allow to rise for an hour in a warm spot.
- Using a sharp knife, score each top with a cross, then bake at 350°F for about 35 minutes or until done.
- Glaze: While the buns are cooking, heat the milk, remaining sugar and mixed spice in a small pan until the sugar has dissolved. Brush this glaze over the buns as they come out of the oven. Remove from muffin tin and cool on a wire rack, and then brush again with the glaze.
- Icing: Mix icing and put in a piping bag fitted with a small plain nozzle and pipe the icing across the buns so that each bun has a cross on top.
Tried this recipe?Let us know how it was!