I can happily spend Easter without chocolate eggs or stuffed bilbys, but I really enjoy the nostalgia of eating warm hot cross buns, especially when dripping with melted butter & honey. As a child we only had these on Good Friday and maybe the day or two after, so they were extra special.
The quest for the perfect gluten free bun continues this year, and whilst this is the best so far, I have to say that I still haven’t nailed the lightness of the traditional gluten containing bun! The glaze however, does improve the moisture content, and the flavour is really delicious. I also made a batch with chocolate and orange rind on top for a prettier look!
Makes: 12 medium buns
We use all organic or biodynamic ingredients.
BUNS
- 1 tbs dry yeast
- 1/2 cup coconut sugar
- 2 cups lukewarm milk (raw cows or almond/hemp milk)
- 1 cup cassava flour
- ½ cup tapioca flour
- ¼ cup potato starch
- 1 ¼ cups brown rice flour
- 1 ½ cups white rice flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- 50g melted grass fed butter (or coconut oil)
- 1 tsp grated orange rind
- 1 cup sultanas or raisins
ORANGE GLAZE
- 2 tbs coconut sugar
- Pinch of cinnamon
- Juice of 1 orange
METHOD
- Combine yeast, milk and coconut sugar in a small bowl and sit for 5 minutes until yeast starts to foam.
- Mix together flours, baking powder, cinnamon & nutmeg then gently stir through sultanas & orange rind.
- Whisk together eggs and melted butter, and add to yeast mixture.
- Stir gently to combine, then add wet mix to dry mix and blend with wooden spoon, spatula or clean hands until soft dough forms.
- Place dough in a lightly oiled bowl and cover tightly with warm, damp tea towel. Set aside in a warm place for 1 hr to allow dough to rise.
- Preheat oven to 200oC and line a baking tray with parchment paper.
- Dust hands with flour and roll dough mixture into 12 balls. If balls are very sticky dust with a little extra flour. Place balls side by side on tray, cover with tea towel and allow to rise an additional 30 mins.
- Bake in oven for 25-30 min.
- Make glaze by combining coconut sugar, cinnamon and orange juice in a small saucepan and simmering for 3 minutes.
- Brush hot buns with orange glaze.
SERVE
Serve warm with plenty of organic, grass fed butter & raw honey if desired.
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