I’ve got a Bun in the Oven!
Well, 16 actually!
Hot-Cross Buns that is!!
Easter is upon us once again, and as I wrote about last week, surviving this chocoholic-infused holiday can be incredibly difficult when you are gluten & dairy-free! Make sure you check out my other article on how the Easter Bunny still manages to make sure everyone is spoilt in our house.
As promised though, here are my gluten-free, dairy-free & soy-free Hot-Cross Buns.
You can make them the rest of the year without the crosses, and they magically become Sticky Buns!!
I also made a video yesterday to share with you how to make a chocolate version. You can get the printable recipe and check out the video here.
So, without further ado, here is the recipe for my Hot-Cross Buns, and from my family to yours, I wish you a very Happy Easter. May the food be plentiful and the love and family-time abundant.
Best wishes,
Cindy xo
Traditional Hot-Cross 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.
