Hot Cross Buns! One of the foods most associated with the Easter season, but certainly yummy enough to make and eat any time of year!
This recipe is super easy, and can be modified depending on what you have on hand. They only take a few minutes to make, but since they are yeast breads, allow 1 1/2 hours for rising and baking. A great thing to whip up before church, set aside to rise, and bake as soon as you get home for a hot, crossed bun experience the whole family will love!
For more Easter recipe ideas, hop on over to my article on menus and candy!
Hot Cross Buns
- 2 eggs, room temperature (or flaxseed meal & water egg substitute)
- 1/3 cup sour cream, dairy or non-dairy (or So Delicious® plain coconut yogurt or coconut Greek style yogurt)
- 1/2 cup milk, or non-dairy milk (So Delicious® Coconut Milk or Almond +Protein Milk)
- 3 Tbs. melted coconut oil, or light olive oil or grapeseed oil
- 6 Tbs. light agave nectar or honey
- 1/2 tsp. orange or lemon extract
- 2 cups Jules Gluten Free™ Flour
- 2 Tbs. flaxseed meal (optional, but recommended)
- 1 tsp. salt
- 2 tsp. pumpkin pie spice (or mixture of cinnamon, nutmeg, ginger and cloves)
- 1/2 tsp. allspice
- 1 Tbs. freshly grated orange or lemon zest (or use dried orange or lemon peel)
- 2 1/4 tsp. rapid rise/instant/bread machine yeast -1 packet – (Red Star® Quick Rise Yeast)
- 1 cup baking raisins (or regular raisins, boiled in water, then well drained)
- 1 large egg + 1 Tbs. water (or dairy or non-dairy milk of choice)
- 1 cup confectioner’s sugar
- 1 1/4 – 1 1/2 Tbs. milk, dairy or non-dairy (or may use orange juice)
- 1 tsp. freshly grated orange or lemon zest (or use dried orange or lemon peel)
- 1/4 tsp. orange or lemon extract
Line a baking sheet with parchment paper and set aside.
Mix together all wet ingredients: eggs; sour cream; milk; oil; agave; and extract. Whisk together dry ingredients in a separate bowl: Jules Gluten Free Flour; flaxseed meal; salt; spices; zest; and yeast. Gradually beat the dry ingredients into the wet until smooth. Fold in the drained raisins.
Scoop batter onto parchment using an ice cream scoop or large spoon. They should form approximately 10 smooth buns. Cut a cross slightly into the top of each bun using a sharp knife, rocking back and forth to slightly separate into four sections.
Set aside to rise in a warm area for 1 hour (on top of a preheating oven, or in an oven preheated to 200F, then turned off, is a good place to rise the buns). Once risen, brush buns with egg wash.
Preheat oven to 375 F (static) or 350F (convection).
Bake buns for 20 minutes. Remove to cool.
Whisk together the icing ingredients, taking care not to add too much liquid or the icing will drip all the way off the buns. Once the buns are fully cooled, slowly spoon icing in a line across each cut of the cross on the top of the buns.