Maple Glazed Hot Cross Buns

Easter is all about Hot Cross Buns and for years we have had to endure hard lumps commercially made to look like a hot cross bun. Last year I experimented with my Mother’s traditional Hot Cross Bun recipe and created it gluten free. When fresh out of the oven they pass for wheat ones, hot soft and crunchy on the outside. Mmmmm!! (My son was convinced I had used wheat flour)

I use coconut sugar to help the yeast grow as it also gives the buns a nice caramel flavour and colour. I also find baking them in a silicone muffin pan gives them a crunchy outside, if you don’t have one patty papers are fine. This is not a hand shaping dough like wheat, it is runny so you must use muffin pans of some sort.

makes 12 muffin size

Ingredients

250ml tepid water
100ml tepid milk (rice, soy, almond, cow)
3 tablespoons coconut sugar
1 tablespoon yeast
40g almond meal
100g tapioca flour
200g white rice flour
pinch salt
1 tablespoon mixed spice
1 teaspoon cinnamon powder
55g butter
1 cup organic sultanas

Maple syrup

Batter for crosses
1 teaspoon almond meal
3 tablespoons white rice flour
1 tablespoon tapioca flour
1 teaspoon baking powder
4 tablespoons milk (rice, soy, almond, cow)

Method

1. Combine milk, water and coconut sugar and make sure they are warm (TM 37oC).
2. Add yeast and allow to sit covered until a foam breaks through.

3. Add flour, spice, butter and combine well. (TM speed 4-6 on 37oC)

4. Mix in sultanas (TM combine on backwards)

5. Cover mix and place in a warm spot until it at least doubles in size around 60 mins (TM leave in bowl, keep lid on and cover whole machine with a thick beach towel)

6. Prepare cross batter by mixing all ingredients together in a small bowl.

7. Stir bun batter and place into twelve muffin pans and allow to sit for a further fifteen minutes to prove.

8. Pipe on crosses with cross batter.

9. Bake in 250oC oven for 15 minutes.

10. Remove from oven and brush the top of the hot buns with maple syrup.

11. Eat and enjoy!!!

Serving Suggestions

Lasts in the fridge for a about four days. (if they are not eaten before this)

After day one they are best reheated in a warm oven or cut and toasted.

Maple Glazed Hot Cross Buns