This Hot Cross Buns recipe is an adaptation from the Everything Dough ebook available on this site. You’ll need the Pull Apart Rolls base from that ebook to prepare these buns.
Hot Cross Buns
Since creating the Everything Dough method, I’ve enjoyed experimenting with variations. The ebook includes Pull Apart Dinner Rolls, Brioche Burger Buns, Cinnamon Rolls, Chocolate Babka, and Monkey Bread. That same basic dough has been adapted for other breads as well, including baguettes and bread bowls, and it’s the foundation for several recipes in Paleo Soups and Stews.
The dough is extremely versatile.
With Easter approaching, I began seeing many photos of Hot Cross Buns and noticed how similar they look to Pull Apart Rolls. That inspired me to adapt the Everything Dough into grain-free Hot Cross Buns.
Disclaimer: I don’t claim to be an expert on traditional Hot Cross Buns. My background is broader than seasonal recipes, but after researching and testing, I think this version will satisfy anyone looking for a grain-free option.
CLICK HERE TO GET THE EVERYTHING DOUGH EBOOK REQUIRED FOR THIS RECIPE!
Grain-Free Hot Cross Buns
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4.5 from 2 reviews
With the Everything Dough ebook as your base, making grain-free Hot Cross Buns is straightforward and rewarding.
- Author: Simone Miller
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 buns
- Category: Dessert
Ingredients
Add to the dry:
- 1/2 teaspoon salt (use 1/2 teaspoon instead of 1 teaspoon)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cardamom (optional)
Stir into the dough after mixing for 5 minutes:
- 1/3 cup raisins or currants (I used golden raisins)
For the egg wash:
- 1 tablespoon egg white
- 1 tablespoon melted ghee or butter
- 1 teaspoon honey
For the icing:
- 1/2 cup confectioners sugar
- 2 tablespoons cream or dairy-free milk (or use lemon juice for a lemony icing)
Instructions
- Prepare the dough following the Pull Apart Dinner Rolls instructions from the Everything Dough ebook, incorporating the adjusted spices and salt listed above. After shaping the buns and brushing them with egg wash, allow them to rise for at least 30 minutes before baking. If desired, you can cover and refrigerate the shaped buns and bake them the next day—remove from the fridge about one hour before baking.
- Bake according to the Pull Apart Rolls directions. After baking, allow the buns to cool completely before removing them from the pan so they hold their shape.
- Whisk together the confectioners sugar and cream (or dairy-free milk) until smooth. Transfer the icing to a small plastic bag, snip off a corner, and pipe the crosses over the cooled buns. Serve and enjoy.
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