Hot Cross Buns

April 12, 2017

Hot Cross Buns

It is finished!

For many of us Easter is the first big break since Christmas.  It is also a time to for connection, rest and joy.  

Connection to family, rest from the craziness of life and joy in all that we have to be grateful for.

Easter is also a time for Hot Cross Buns, chocolate and time with family.

Every Easter since discovering green banana flour I have developed a Hot Cross Bun recipe and each year I continue to build on that recipe to make it better.

This year I can say it is done.  It is perfect just the way it is.

Hot Cross Buns aren't something we have every day, this time of year we usually eat them leading up to Good Friday as I am re-tweaking the recipe, much to the kids delight!

So this year I believe I have completed a great recipe.  Its is soft and doughy the way bread should be and spicy the way Hot Cross Buns should be.

I hope you enjoy this recipe.  It is a little bit involved, each step is important so read through the recipe a few times before starting.

When you get to the proving stages, if you don't have a warm place in the kitchen, I often place a wrapped bowl or tray in the car with the doors closed.

Hot Cross Buns

Makes 16

Yeast Mixture
2 cups coconut or almond milk
⅓ cup coconut oil
⅔ cup coconut sugar
4 teaspoons dry yeast
Bun Mixture
2 cup tapioca flour
1⅔ cup green banana flour
1 tablespoon cinnamon powder
2 teaspoons clove powder
1 teaspoon orange zest
1 teaspoon salt
3½ tablespoons psyllium husks
1 cup sultanas
1 teaspoon salt
2 eggs
Cross Mixture
2 teaspoons banana flour
½ cup tapioca flour
3-4 tablespoons water

Yeast Mixture
Warm the milk and coconut oil to no more than 30C, too hot and the yeast will be killed.  Add the remaining Yeast Mixture ingredients.  
Set aside for 20 minutes.
Bun mixture
Whilst the yeast mixture is sitting, combine all of the dry ingredients from the Bun Mixture in a separate bowl.
Make a well in the centre of the dry ingredients.
Once the yeast mixture has developed bubbles and the has been sitting for 20 minutes,  add the eggs and gently mix.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon to combine.
The mixture is quite wet initially, give it a minute or so to allow the liquid to be absorbed into the dough.
Scrape out onto a floured surface.
Gently knead until completely mixed.
Put into an oiled bowl and cover with plastic wrap.
Set aside to prove for 45 minutes or until doubled in size.
The dough as it proves continues to absorb water.  
Add ¼ cup of water, little bits at a time and continue to mix to bring back to a kneadable dough.
Once the dough is not so sticky, scrape onto a floured table and divide into 16 even pieces.  
Roll into balls and place into a greased and lined baking tray or tin.  
Cover with plastic wrap.
Set aside again to double in size or for 30 minutes.
Pre-heat the oven to 180C.
Once the hot cross buns have doubled in size prepare the cross mixture and pour into a disposable piping bag.
The cross mixture is a strange consistency, not wet enough and it's like goo, too wet and it won't pipe.  
The mixture is the  consistency when it resembles a pwill run off the spoon easily as a paste.
Cut the tip of the piping bag and pipe crosses onto the buns.
Place into the pre-heated oven and bake for 30 minutes.
Cool for 15 minutes before removing from the baking tray and continue to cool on a wire rack.
Serve immediately or store in an airtight container for up to 3 days.

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