In our house we have a secret obsession with hot cross buns. We have to stop ourselves from buying them every time we go to the shops. I’ve wanted to make my own for a long time and obviously Easter would be the best time to experiment with hot cross bun recipes and other yummy recipes. This week I’ll be sharing a few Easter recipes with you. The first one is this hot-cross-Easter-bun recipe. Its gluten free, dairy free and refined sugar free. Its very low in sugar overall. I only used 1/4 cup of coconut sugar for the buns, for a lower sugar option you can replace the coconut sugar with granulated Xylitol. I ate 2 of these, toasted with a little bit of butter, in like 5 minutes. I hope you enjoy them too xx
- 1 cup of lukewarm milk or milk substitute. I used sunflower seed milk but almond milk will do
- 14 grams of yeast (I bought mine from woolworths)
- 1/4 cup coconut sugar
- 500g of gluten free all purpose flour
- 1 tsp pink salt. Finely ground
- 1 and 1/2 tsp of mixed spice
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 cup melted coconut oil or butter or olive oil
- 1/4 cup chickpea flour mixed with 1/4 cup milk of choice. again i used sunflower seed milk
- 2 eggs
- 1/2 cup raisins
- optional 1/2 cup dark chocolate chips
For the crosses:
6 tbsp of flour mixed with 6 tbsp of water to create a thick paste.
For the glaze
1/4 cup of honey mixed with 1/4 cup of water and boiled until it was a sticky glaze
What to do:
- In a medium bowl mix the yeast and the lukewarm milk. mix well and then leave on the side
- In a separate bowl add the flour, sugar, salt and spices
- In a separate bowl whisk 2 eggs
- Create a little hole in the middle of the flour mixture and add the melted coconut oil, the chickpea and water mixture, the yeast and the 2 eggs and mix till it creates a dough. Then knead the dough with your hands for 10 minutes.
- Fold in the raisins and chocolate. I just added raisins but I do regret not adding chocolate chips. I was thinking i should have done Half with raisins and Half with chocolate chips
- Once the dough has been kneaded place a warm damp dish towel over it for about an hour so the dough can rise
- Preheat your oven to 200 degrees Celsius
- Once the hour is up, grease a pan or dish and then divide the dough into little balls and place them side by side in the dish
- leave them for another ten minutes to rise some more and then pipe on the crosses. if you don’t have a piping bag (I didn’t) I just used a plastic sandwich bag and cut a small piece of the one corner off.
- Place them in the oven to bake for 15-20 minutes.
- While they’re cooking make the glaze and then once they’re done you can brush the glaze on top or you can just use a spoon and smear it over the buns.
Toast them, smack on some butter, peanut butter, Jam or Nutella or whatever yummy things you like on your hot cross buns and enjoy!
This recipe is adapted from The Floured Kitchen’s recipe.