I am definitely one of those people who love a good old traditional cake or pie, bread or family favourite meal. So when Easter or Christmas come around I look forward to those holidays treats. I’m also a sucker for raisins in a bread or even a bobotie (Think I should share a recipe for that soon too 😉 ) Needless to say I have been trying for a few years now to create a decent hot cross bun recipe.
For anyone who has ever tried baking with Gluten free flours or sampled anything made with gluten free flours, you’ll know that it’s nothing like its wheaty counterpart. Both the texture and sometimes the taste are both decidedly different. (You can check out my Instagram account for a rant I had this week about people trying to sell normal wheat baked goods as gluten-free!)
I’ve finally put together a recipe that is delicious and as close to the original wheaty Hot cross buns I remember. I’ll definitely be making these again for Easter, they were a hit with all who tried them, and oh how divine the house smelt as they were baking. It takes a little preparation time, but it’s really not that hard at all. So why not treat the family this Easter with these gluten free goodies.
Hot Cross Buns Recipe:
- 3/4 cup raisins (soaked in hot water for at least an hour)
- 2¾ cups Gluten Flour (bread mix) I used natures choice sandwich bread pre-mix
- 2 tsp instant dry yeast
- 1/4 cup sugar (coconut palm sugar or organic sugar)
- 1 tsp. salt
- 1 tsp cinnamon
- 1 tsp mixed spice
- 2 cups warm water
- 2 Tbsp. butter melted
- 1 egg (preferably room temp)
- 1 tsp. cider vinegar
- coconut oil for oiling.
For the crosses: mix some gluten free flour with water to create a paste that you can pipe across the top.
- Make sure to soak your raisins in hot water, first thing.
- In the mixing bowl of your electric mixer, mix together flour, instant yeast, sugar, cinnamon, all spice and salt.
- With a mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.
- Mix on medium speed 3 minutes, until combined. (* it can all also be done by hand if you do not have a mixer)
- Cover the bowl with cling wrap or a dry towel and set in a warm moist place to rise for 45minutes – 1 hour. * (see below for creating your own ideal warm/moist spot to get your dough to rise/prove)
- After allowing it to rise, drain the raisins and add them into your dough, knocking it back and mixing them in.
- Oil a dish big enough to place 8 rolls(buns) in with coconut oil, then oil your hands too. work the dough into 8 round balls and place them in the dish next to each other.
- Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
- Cover with clingwrap or a dry towel and let rise again in a warm place 45 minutes to 1 hour.
- During the last few minutes that the rolls are rising, preheat oven to 180C
- Bake in the oven for 25-30 minutes. Tops should be golden brown.
- Brush rolls with additional 2 Tablespoon of melted butter just before finished for that extra golden shine.
Until next week, love and health,
“Mama Wolf” x