Hot Cross Buns

Holidays & Special Occasions Easter- Ostara Hot Cross Buns

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      Hot Cross Buns
      3/4 cup light buckwheat OR sorghum flour
      3/4 cup all purpose gluten-free flour
      1/3 cup potato starch (not flour)
      1 tbs instant dry yeast
      2 tsp guar gum
      1 tsp salt
      1 1/2 tsp ground cinnamon
      1/2 tsp ground nutmeg
      1/4 tsp ground allspice
      2 tsp gluten-free mayonnaise
      2 large, lightly beaten eggs
      3/4 cup light canned coconut milk OR your favorite dairy free milk substitute
      2 tbs light olive oil
      6 tbs honey OR organic Agave nectar
      1 cup raisins
      1/2 tsp lemon extract
      1 tbs freshly grated lemon zest
      Egg Wash – 1 large, lightly beaten egg mixed with 1 tablespoon water
      Icing for the Crosses on the Buns:
      3/4 cup gluten-free powdered sugar
      1 tbs coconut milk OR your favorite dairy free milk substitute
      1 tsp freshly grated lemon zest
      1/4 tsp lemon extract
      Preheat oven to 375° F / 190° C
      Line a small baking sheet with parchment paper or lightly grease
      In a medium mixing bowl, add all dry ingredients for the buns and whisk to thoroughly combine.
      In a 1 quart pitcher or medium mixing bowl, lightly beat eggs, add mayonnaise, coconut milk, olive oil, honey and lemon extract. Stir to combine.
      Add the wet ingredients to the dry ingredients and beat with an electric mixer just until the batter is combined.
      Fold in raisins and freshly grated lemon peel and gently combine.
      Use an ice cream scoop with a 1/3 cup capacity to scoop 9 buns on to prepared baking sheet. If you don’t have an ice cream scoop, use a 1/3 cup measuring cup. Leave about 2-inches between buns.
      Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.
      Place uncovered buns in a warm location and allow to rise for 1 hour.
      Beat one egg with 1 tbs water and brush buns with the egg wash.
      Bake buns in preheated oven for 20 to 25 minutes or until golden and done.
      Cool on a wire rack for 5 minutes.
      While buns are cooling, mix the gluten-free powdered sugar, coconut milk, grated lemon zest and lemon extract. Stir with a fork until lumps are gone and icing is smooth.
      Use a spatula to scrape the icing into a plastic sandwich bag. This makes piping the icing on the buns easier but you can drizzle the icing on with a small spoon if like.
      Pipe icing on buns to make crosses.
      Serve warm. Yield- 9 large buns
      This is quite a bit of work, but oh so worth it!
      coffee-liss

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Holidays & Special Occasions Easter- Ostara Hot Cross Buns