hot cross buns

Makes 6 large hot cross buns, 9 medium

I am a huge hot cross bun lover, it’s a highlight of Easter time in my opinion! Say goodbye to dry, rock hard, hot cross buns…. Enjoy these deliciously soft, spiced with just enough dried fruit to make it a wonderful Easter treat.

Ingredients

75 g almond flour

135 g buckwheat flour

90 g tapioca flour

30 g psyllium husk powder (just psyllium husk blended to a powder)

1 tsp instant yeast

2 1/2 Tbsp coconut sugar

2 tsp cinnamon

1/2 tsp nutmeg

1/2 C sultanas

1 Tbsp orange zest

2 eggs room temperature

310 g water room temperature

1/4 C butter/coconut oil melted and cooled

Combine all dry ingredients in a bowl, using a stand mixer with a paddle attachment if desired. In a separate bowl, combine the wet ingredients well. Pour the wet mixture into the dry ingredients and beat on medium until well combined and there are no lumps. It should go from a wet batter to a wet sticky dough. Let it sit for a few minutes so the flours can absorb. Grease a square dish with some butter/coconut oil. Using an even combination of tapioca flour and buckwheat flour, dust the surface and knead, then roll out the dough to a log shape.

Divide into 6 or 9 pieces, form each into a ball and place in the dish. Cover and place into a warm place for 30 minutes. To make the cross, combine around 1/4 C of buckwheat flour and 1-2 Tbsp water till a smooth mixture forms and pipe over the buns. Cover and let rest for another 15 minutes while you preheat the oven to 165C. Bake the buns for 45-50 minutes, using tinfoil if need. They should bounce back after a light touch. Glaze with some apricot jam if you wish. Let cool before removing from the dish, cutting in half and toasting with butter!! Store airtight in the fridge or freezer and reheat gently (I like to toast mine) before serving.