If you are a fellow gluten free friend you might relate when I say.... the Hot Cross Bun craving is real come Easter time. Waking up to the smell of melted butter and hot cross buns is always so tempting, but of course a no go if you are a gluten sufferer. I made these buns, not really expecting much to be honest but they are delicious. I've had to hide them from my nephew because he keeps pinching them haha.
- 2 3/4 cup buckwheat flour
- 5g yeast (sachet)
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- zest of an orange
- 1/2 tsp salt
- 1 tbsp vanilla essense
- 2 eggs
- 1 cup of milk
- 100ml coconut oil
- 2 tbsp rice malt syrup
- 250g raisins
- melted dark chocolate for the cross
- In a bowl mix well the flour, yeast, spices, salt, vanilla and orange zest.
- Add the eggs, milk and rice malt and stir through until the dry and wet ingredients well combined.
- Slowly stir through the coconut oil (using your hands if need be)
- Add the raisins and mix until throughout the dough.
- With your hands place the dough in a large ball and wrap in glad wrap. Leave to rest on the bench for two hours (the longer left the fluffier the buns will be)
- Preheat over at 150 degrees. Line a tray with baking paper and with your hands roll the ball into palm size balls.
- Place your tray in the oven and cook for 15 - 20min or until golden.
- Cool slightly.
- Melt chocolate and draw a cross over the top.