Traditional Hot-Cross Buns
Prep Time20 mins
Cook Time30 mins
Total Time2 hrs 50 mins
Servings: 12 buns
Ingredients
Yeast Mixture
- 1 tbsp dried yeast (4 tsp)
- 1 tbsp sugar
- 375 ml coconut milk warmed to body temperature
Dough
- 1/3 cup ghee melted
- 1 egg
- 4 cups gluten-free flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground clove
- 1/2 cup sultanas or raisins
- 1/2 cup currants
Paste for Crosses
- 1/2 cup gluten-free flour
- 1 tsp sugar
- 1/2 tsp vanilla extract
- 120 ml cold water
Glaze
- 1 tbsp sugar
- 1 tsp gelatin
- 1 tbsp water
Instructions
Yeast Mixture
- Combine the yeast, sugar and milk in a small bowl and mix until there are no lumps.
- Cover with a clean tea towel and set aside in a warm place for 10 minutes until foamy.
Dough
- Sift together the flour and spices in a large mixing bowl.
- Add the dried fruit and stir well to coat the fruit with the flour and spice mix.
- Add the ghee, egg and yeast mixture and mix well to a soft dough.
- Cover with a clean tea towel and set aside in a warm place for 45 minutes to 1 hour.
- Turn the dough out onto a clean surface dusted with extra flour and shape into a long sausage.
- Cut the sausage into 12-16 pieces.
- Shape each piece into a bun and place on a lined baking tray.
- Cover with a clean tea towel and set aside in a warm place for 15-20 minutes.
Paste for Crosses
- In a small bowl, combine the ingredients for the Paste to make the crosses and whisk until smooth.
- Place into a piping bag (or use a plastic sandwich bag with one corner cut off) and pipe crosses onto the buns.
- Bake in a preheated oven at 220oC for 25-30 minutes until golden.
Glaze
- As soon as the buns are ready, combine the glaze ingredients in a small pot and gently heat until the sugar and gelatin melt.
- Brush the hot glaze onto the hot buns.
- Cool the buns on a wire rack.
