Hot Cross Buns

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These are a very traditional bun around Easter, but you can leave

off the crosses and simply have fruit buns for any time of the year.

Eat them warm with melted vegan margarine.

 

 

 

HOT CROSS BUNS.

 

 

650 ml (22 fl oz) water (may vary, use less to start)

1/3 cup oil (light olive, canola or a mix of both, or your preferred

oil)

1 teaspoon cider vinegar

 

1/2 cup brown rice flour

1/2 cup besan (chick pea flour)

2 cups white rice flour

1 cup arrowroot

1 tablespoon (4 tsp) xanthan or guar gum

3 tablespoons (4 tbsp US) sugar

3 tablespoons (4 tbsp US) brown sugar

1 tablespoon cinnamon

1 tablespoon mixed spice (optional)

1 1/2 teaspoons salt

2 teaspoons baking powder

6 teaspoons egg replacer powder

1/2 cup soy milk powder (or almond meal or dari-free or omit for soy

free)

2 1/2 teaspoons dry yeast granules

 

1 - 1 1/2 cups sultanas (or a mixture of sulatnas and mixed dried

fruit)

 

 

Simply place all the ingredients into the bread maker (as you would

normally for bread) and use the dough cycle, mixing in the sultanas

when the 'Add-ins' beep sounds or at the very and of the mixing

cycle. Alternately mix and rise as normal for hand baking, again

mixing the sultanas in at the very end of the mixing process.

 

Spoon the batter into muffin tins, smooth the top with wet fingers,

(or shape them by hand) and glaze with a mix of milk and honey (or

your preffered glaze). Pipe or drizzle crosses on top using a mix of

rice flour and water.

 

Bake in the oven at 180°C (356°F) for around 35 minutes.

 

 

*If using paper pans, brush the insides with oil or you'll leave

half the bun behind on the paper.