Hot Cross Buns

A traditional Hot Cross Bun that freezes extremely well.

Hot Cross Buns
Prep time:
Cook time:
Total time:
Serves: 12
A traditional Hot Cross Bun that freezes extremely well.
  • 2½ cups water (may vary, use less to start, add more if necessary)
  • ⅓ cup oil
  • 1 tsp white vinegar
  • ½ cup brown rice flour
  • ½ 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
  • 1½ tsp salt
  • 2 tsp baking powder
  • 6 tsp vegan egg replacer powder (or 3 eggs and reduce water by ¾ cup)
  • ½ cup milk or milk alternative
  • 2½ tsp yeast
  • 1 cup raisins
  • 10 Tbsp of white rice flour
  • 12 Tbsp icing sugar, divided
  • 8 Tbsp milk or milk alternative
  • 1 tsp pumpkin spice
  • 1 cup icing sugar
  • 3 Tbsp butter
  • 2-4 Tbsp milk or milk alternative
  1. 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 ½ a cup of the water, until frothy. Add remaining wet ingredients, withholding about ¼ - ½ cup water, and combine.
  2. 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.
  3. Using a sharp knife, score each top with a cross, then bake at 350°F for about 35 minutes or until done.
  4. 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.
  5. 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.

 [hr]FAQ: Learn the secrets to baking soft and tender buns!


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