Hot Cross Buns

makes 8 hot cross buns

  • 150ml rice milk
  • 10ml rice cream
  • 25g coconut oil
  • 250g gluten-free flour
  • 1/2 tsp salt
  • 40g golden caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp lemon juice
  • 1/4 tsp xanthum gum
  • 1 tsp rapeseed oil
  • 50g sultanas
  • 1 apple
  • 1/2 tsp each of nutmeg, ginger and coriander

For the cross

  • 20g rice flour
  • 1-2 tbsp vanilla rice milk
  1. Preheat the oven to 220°C
  2. Line a baking tray with baking parchment
  3. Make sure all your ingredients are weighed out before you start
  4. Weigh the 20g rice flour into a small bowl and using a small spoon, slowly add the vanilla rice milk until you have a smooth paste. Be careful that you don’t make this paste too runny as it will be difficult to add the cross to the top of your buns IMG_0245[1]
  5. Peel and cut the apple into small cubes and place in a bowl with the sultanas and spices. Put to one side until you need them  IMG_0241[1]
  6. Heat the rice milk, rice cream and coconut oil in a saucepan until the coconut oil is melted, but make sure the milk doesn’t boil IMG_0239[1]
  7. Measure the rice flour, salt, caster sugar, xanthum gum and bicarbonate of soda into a mixing bowl and mix well IMG_0238[1]
  8. Add the heated milk mixture to the dry ingredients and stir until you start to get a dough IMG_0244[1]
  9. Finish bringing the dough together with your hands, but don’t over-work it
  10. Add the rapeseed oil, sultanas, apple and spices to the dough and mix well IMG_0247[1] IMG_0249[1]
  11. Finally add the lemon juice to your finished dough
  12. Carefully roll your dough into small balls and place each one onto the baking tray
  13. Add the cross to the top of your buns using either a teaspoon or a piping bag IMG_0254[1]
  14. Bake in the oven for 15-20 minutes until golden
  15. Leave to cool before serving IMG_0256[1]

 

Adapted from a recipe by The Intolerant Gourmand

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