Hot Cross Buns

Wake up to the aroma of sweet hot cross buns. These gluten-free hot cross buns are as traditional as they come! Made with The Perfect Pie Crust Mix, they're soft, yummy, with juicy raisins and topped with a sweet glaze.  A perfect Easter recipe that has also been adapted for our vegan family. Happy baking! 

Hot Cross Buns Recipe
Serves 9 

Bun Ingredients: 

• 1 bag MinusG Perfect Pie Crust Mix 
• ¾ cup + 2 tbsp warm milk (110°F)
• 2 ¼ tsp instant yeast (1 packet)
• 6 tbsp sugar, divided
• 1 egg + 1 egg yolk
• 4 tbsp oil
• 1 ½ tsp vanilla
• 1 tsp salt
• Spices:
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
• 1 cup raisins

Glaze Ingredients:

• 2/3 cup confectioner sugar
• 3 tsp milk (coconut milk)
• 1/8 tsp lemon zest finely grated
• 1/4 tsp vanilla

For the buns:

1. Activate Yeast
   In the bowl of a stand mixer, combine:

• • warm milk
  • yeast
  • 1 tablespoon of the sugar

          Let sit 5–7 minutes until foamy and fragrant.

      2. Prepare Raisins 
          Place raisins in a heatproof bowl. Cover with boiling water and soak 5                     minutes. Drain well and set aside.

      3. Mix Wet Ingredients
          Add to the yeast mixture:

• • remaining sugar
  • egg + egg yolk
  • vanilla
  • oil

Mix until smooth and well combined.

     4. Combine Dry Ingredients
         In a separate bowl, whisk together:

• • MinusG Pie Crust Mix
  • salt
  • spices

      5. Mix Dough
          With mixer on low speed:

• • Add half of the Pie Crust Mix
  • Mix until incorporated
  • Add remaining mix + raisins

Increase speed to medium and mix. Note* Dough should be thick, sticky, and just starting to pull from the sides (not dry, nor kneadable like traditional dough)

      6. Rest Dough (Important)
           Let dough sit 5–7 minutes.
 
       7. Shape

• • Lightly oil hands or dust with tapioca flour.
  • Divide into 9 equal portions and roll into smooth balls.
  • Place in a greased 9-inch round or square pan, slightly touching.

       8. Rise

• • Place in a warm (not hot) oven or draft-free area.
  • Let rise 40–50 minutes, until puffy and touching.
  • Do not overproof (dough can collapse)

        9. Bake

• • Remove from oven and preheat to 375°F
  • Bake
    • Round pan 22–24 minutes, until golden and set.  
    • Square pan 23–25 minutes, until golden and set.  

        10. Cool
              Let cool until warm before glazing

Glaze (Cross)

Whisk together:

1. 2/3 cup powdered sugar
2. 4 tsp milk
3. ¼ tsp vanilla
4. pinch lemon zest

Transfer to piping bag or zip-top bag and pipe a cross over warm buns.

Storage

1. Best fresh, but keeps up to 3 days airtight
2. Reheat or toast to refresh softness

Overnight Option
These buns can be mixed and baked in the same day, but isn’t it more fun to pull a pan from the fridge and pop it in the oven then relax while the smell of fresh baked sweet buns fills the air?

1. Follow steps 1–7, then:
2. Cover pan tightly
3. Refrigerate overnight
4. Next morning:
5. Remove from fridge while oven preheats
6. Bake at 375°F for 25 minutes
7. Add the glazed the cross on the buns and serve warm