Yeast-Free Hot Cross Buns
This delicious treat is the perfect way to spend your long weekend with loved ones.
Ingredients
The Buns
- 850g cake flour
- ½ cup icing sugar (or xylitol)
- 1½ tsp ground cinnamon
- 2 tbsp baking powder
- 500ml milk (or soy milk or rice milk)
- 1 extra-large free-range egg
- ¼ cup seedless raisins
- 2 tsp bicarb of soda
- 150g softened butter (or coconut oil/butter)
The Cross
- 1 cup cake flour
- 1 tbsp butter (or coconut oil/butter)
- 180ml warm water
The Glaze
- 3 tbsp apricot jam
- 100ml water
Instructions
The Buns
- Preheat the oven to 180°C.
- In a bowl, sift together flour, icing sugar, ground cinnamon and baking powder.
- In a separate bowl, beat milk and egg together, then add the raisins and bicarbonate of soda.
- Add butter to the dry ingredients and mix together with your fingers until you have fine crumbs.
- Slowly, add some of the liquid to the dry ingredients and mix the dough. Be cautious not to overmix though, the dough must have a soft, but firm texture.
- With a rolling pin, gently roll the dough until it’s approximately 4cm thick. Press the buns out with a round cookie cutter and place them close together on a well-greased baking sheet.
The Cross
- Sift flour and add the butter. Rub the mixture together with your fingers until the texture resembles fine crumbs.
- Add warm water in small amounts until the dough has a mushy consistency.
- Mix well to create smooth dough.
- Place the mixture into a piping bag and pipe thin crosses onto the buns.
- Pop them into your preheated oven for approximately 30 minutes until golden brown.
The Glaze
- Heat water and the apricot jam until well mixed.
- Once the Hot Cross Buns have finished baking, remove from oven.
- Brush syrup over the buns and serve warm.