I had been so excited to brings these steamy little hot cross buns to you all at the markets...but we can't control the current circumstances, so instead we adapt! And in place of baking these fresh for you, I am sending this recipe out with love, so that we can all still enjoy the homey goodness of hot cross buns this Easter.
It's been a challenging start to the year for all of us. And with all of the disruptions currently affecting us, it is important to find a space of comfort and normalcy. I for one, always feel more grounded when I'm creating, particularly when that creation smells and tastes so good! So I hope that this recipe can bring you some joy in these turbulent times...
Hot Cross Buns (makes 6)
250mL warm water
165g gluten-free flour (plus 10g guar or xantham gum, if your mix does not contain this)
50g raw golden sugar
50g neutral oil (I recommend coconut or rice bran oil)
7g ground flaxseed
5g chickpea flour
1/4 tsp salt
1/8 tsp baking soda
1 tsp cinnamon powder
1 tsp mixed spice
1/4 tsp ginger powder
Measure yeast into a large bowl and add the warm water.
Add all of the remaining ingredients except the raisins, and fold gently to combine.
If using a stand mixer, set it to slow kneading using the paddle fitting, and knead for 10 minutes. If mixing by hand, knead the dough using a wooden spoon for 10 minutes, until thoroughly mixed. NOTE: The dough should be quite sticky, and will resemble a thick cake batter (see photo).
When kneading is complete, place the dough into a large covered bowl or container (at least double the size of the dough, as it will rise), and allow to rise for 20-60 minutes. The time for rising will depend on the temperature, and you will know the dough is ready when it has doubled in size, and collapses down when pressed (see photo). You can leave the dough overnight, however make sure it is refrigerated.
Once the dough has risen, add the raisins and gently fold them through the mixture. The dough will collapse as you do this, but this is normal.
Preheat the oven to 180°C. Line a baking dish and lightly dust it with gluten-free flour. Transfer the dough over to the baking dish, and shape into your hot cross buns. As the dough is quite sticky, using gloves lightly coated in oil will help.
To make the crosses for your buns, mix 1 tbsp of gluten-free flour with 1-2 tbsp of oil or water. This creates a smooth, slightly liquid paste, which you can drizzle across the tops of your buns to create the traditional cross shape.
Bake in the oven for 20-25 minutes, until lightly golden.
These are best eaten fresh (of course) but will also last up to 3 days in an airtight container. I would recommend toasting them lightly and serving with your choice of butter (keep an eye out for my dairy-free homemade 'butter' recipe, coming to the blog soon).
If you prefer to make them in bulk, the recipe can easily be doubled or tripled, and these little buns freeze really well.
Can't wait to see you all enjoying these hot cross buns as much as I do!