Hot Cross Buns at the end of the year?
Here in Australia we usually see these little buns of sweetness at the beginning of there when Easter is on (beginning of the year), but we can make our own for Ostara! Thinking about it, I don’t think I have ever seen Hot Cross Buns being sold after Easter in down this part of the world. Oh well, everything tastes better when you make it yourself!
Now, this recipe is gluten free because there are some intolerances within my little family. If you’re not a fan of gluten free, just use your normal flour mix!
Hot Cross Buns Ingredients
This recipe makes 10 perfectly spiced and sweet buns!
- 1/4 cup raisins
- 1/8 cup orange juice
- 2 3/4 cups gluten-free flour (the one from Woolies is excellent)
- 1 1/2 tsp. xanthan gum *see note
- 2 tsp instant yeast
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/2 cup warm milk (or non dairy milk)
- 3/8 cup warm water
- 2 Tbsp non salted butter
- 1 egg (preferably room temp)
- 1 tsp cider vinegar
- 1/2 tsp pure vanilla extract
- 1 cup plus 2 Tbsp powdered confectioner’s sugar
- 1/2 tsp pure vanilla extract
- A pinch of salt
- 1 Tbsp milk, plus additional as needed
You’ll also need an oven, a microwave, a couple of small bowls, mixing bowl, electric beater, whisk, spatula, baking tray, sturdy small plastic bag or piping bag with tip, clean tea towel and a brush for the finishing glaze.
- Grab a small bowl and pour the orange juice over the raisins
- Pop the orange juice soaked raisin into the microwave for 15 seconds and let it sit
- Then mix together the flour, xanthan gum, instant yeast, sugar, salt, cinnamon, allspice and nutmeg in the bowl you’re going to use with the electric mixer
- Run the mixer on slow and in the warm water, warm milk, melted butter, egg, cider vinegar and vanilla extract
- Now, Mix on medium for 2 minutes. Scrape down the sides of the bowl if needed
- After 2 minutes, dump in the orange juice and raisins
- Mix for 1 minute
- Remove from mixer and stir with a spatula to check everything mixed
- Line/grease/spray your baking tray. Using a 1/3 measuring cup, scoop dough into 10 mounds
- Dip your finger into the warm water and use your finger to smooth out the tops of the buns
- Cover with a dry towel and leave them to rise in a warm place for 45 minutes to 1 hour
- During the last few minutes of the buns raising, preheat the oven to 200C
- Bake at 200C for 23-26 minutes or till tops are golden brown
- For shine, use a brush with melted butter to brush on the tops
- Once the buns are out of the oven, whisk together icing ingredients, adding in milk if needed. The thicker, the better so go easy on the milk!
- Then, once the buns have cooled down, scoop the icing mixture into the piping bag and make a cross on top of each bun
Warm the spirit up!
To serve, I recommend a quick 15 seconds in the microwave as it softens up the dense dough and really makes these perfect. That, and some butter in the middle!
Store buns tightly covered at room temperature or in the freezer. However, these are the best in the first 2 days.
These little buns are perfect for your Ostara celebrations! For me, personally, the weather is already too hot to be eating foods that are heavy in warming spices. I always whip up a batch during the Winter season to warm up my spirit and focus on bring in abundance for Imbolc.
*Note: If your gluten free flour or pain flour already contains Xanthan gum, you can miss this ingredient. Though, you’ll obtain better results with it added!