The great thing about this recipe is you can change it to suit your preferences!
For example, you can use any sort of fruit – try adding apple or apricots to the mixture to give it a sweeter taste (I love to do this every now and then). Also, don’t forget you can always substitute the flour, whether you prefer flaxseed flour or even just plain flour.
I remember having these as a child with strawberry jam, but I’ll let you in on a secret – grab some raspberries and heat them up for about 15 seconds in the microwave, then take some coconut yoghurt of your choice and pop that on top of your hot cross bun. You won’t look back. Enjoy!
Hot Cross Buns
Preparation 45 minutes
Cooking 30 minutes
31/2 cups brown rice flour (or cornflour)
2 teaspoons dry yeast
a pinch of sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup organic honey (add more to sweeten)
1/3 cup extra virgin olive oil (or avocado oil)
1 organic egg
1/3 cup rice, soy or almond milk
1/2 cup raisins (or sultanas)
1/3 cup fruit of your choice (I like blueberries but you can also use raspberries or dried fruits)
handful of crushed walnuts (to add crunch)
1. Preheat oven to 170°C.
2. Mix flour, yeast, salt and cinnamon in a large bowl. If you have an electric stand mixer, use the dough hook attachment to mix.
3. Add vanilla, honey, oil, egg and milk, mixing to combine. Add raisins, fruits and crushed walnuts.
4. Knead the dough for 5-10 minutes to ensure it’s well mixed. Lightly dust your hands with flour. Divide mixture into 12 pieces and roll each dough piece into a ball.
5. Lightly grease rectangular cake tin and line with baking paper. Arrange dough balls close together (not touching). Cover and set aside, allowing 30 minutes for them to rise.
6. Place tray in oven and bake for 30 minutes or until golden brown. Remove from oven and set aside to cool completely.
7. Melt white chocolate over the stove making sure you don’t burn it. Place melted chocolate in a piping bag or a plastic bag with one corner snipped off and pipe crosses on the buns.