Gluten-free hot cross buns (vegan)
Nut free, egg free, gum free, starch free, refined sugar free option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
Buns:
- 60ml (1/4 cup)* soy milk or plant milk of choice
- 7.5g (1 Australian sachet) yeast
- 1 teaspoon sugar of any sort
- 120g (3/4 cup)* light buckwheat flour
- 160g (1 cup)* brown rice flour
- 150 g light brown sugar
- 20 g psyllium husk
- Zest of 1 orange
- 125ml (1/2 cup)* olive oil or neutral oil
- 500ml (2 cups)* water (see notes)
- 1 1/2 tablespoons cinnamon (6 American, British or NZ teaspoons)
- 1 tablespoon nutmeg (4 American, British or NZ teaspoons)
Add ins:
- 2 tablespoons peel
- 2 tablespoons chocolate chips
Crosses:
- 50-75 g dark chocolate
- OR
- 1 tablespoon tapioca flour
- 1/2 tablespoon buckwheat flour white or brown
- 1/2 teaspoon oil of choice
- water just to form a thick but flowing paste
Glaze:
- Maple syrup
- OR
- Marmalade or apricot jam
Instructions
- Decide whether you’ll proof the buns overnight or on the same day. See the notes above for more detail.
- Heat the plant milk until it’s warm enough to be pleasant without burning your finger. Add the sugar and yeast and set it aside for the yeast to proof. If you have no action after 10 minutes, start again with new yeast.
- In a large mixing bowl, combine all the dry ingredients and the orange zest. Whisk to combine.
- Once the yeast has bloomed, add it to the dry mixture along with the water and oil. Whisk until there are no lumps, then cover and place in the fridge for 1 hour or overnight.
- After the fridge rest, the dough should look spongy and be borderline wet. Stir in your add in ingredients.
- Using oiled hands, divide the mixture into 8 or 9 buns, rolling them into balls quickly between oiled hands. Place them snug in a lined baking dish with walls (it will help support them rise upwards) with a little space between them to rise. Alternatively you can bake them in muffin holes or a small casserole dish.
- Cover them and allow them to rise for an additional hour.
To make the crosses and glaze:
- If you’re using chocolate crosses, melt the chocolate and transfer to a piping bag. If you want to make flour crosses, mix all the ingredients together until a thick but flowing paste forms. Transfer to a piping bag.Pipe the crosses onto the buns using even pressure and motion. Mine are always wonky so I have no expertise to offer on getting them perfect.Place the buns in the oven and bake for 30 minutes.Immediately upon removing from the oven, brush them with maple syrup or marmalade. These buns keep well for a number of days. I daresay they can also be frozen and defrosted.
To bake:
- About 15 minutes before they’re ready to bake, preheat the oven to 200C or 400F.
- Place the tray of hot cross buns in the preheated oven for 25-30 minutes, or until baked through and lightly browned on top. Once out of the oven, glaze with the maple syrup or marmalade while still hot. Allow to cool for 10-15 minutes before eating.
Notes
- These are well spiced buns. Consider whether you enjoy a well spiced bun and adjust the spice levels accordingly.
- I haven't yet tried these buns with any other flour combinations so I can offer no suggestions.
- If you prefer a more solid bun for toasting, use 1/4 cup less water. If you prefer a softer but less formed bun, use the whole amount of liquid.
Tried this recipe?Let us know how it was!