This recipe is very similar to the yeasted donut dough. The dough is a little sticky so the best approach for easier shaping is to make the dough the night before, place in an oil lined Ziploc bag and refrigerate overnight. Remove from fridge in the morning and allow it to sit on counter for 30 minutes. Then knead and proceed to step 6.
Hot Cross Buns
This recipe is very similar to the yeasted donut dough. The dough is a little sticky so the best approach for easier shaping is to make the dough the night before, place in an oil lined Ziploc bag and refrigerate overnight. Remove from fridge in the morning and allow it to sit on counter for 30 minutes. Then knead and proceed to step 6.
Nutrition
Ingredients
Method
- In a small bowl, mix the flour, water and yeast. Set aside for 30 minutes.
- Place wheat starch, xanthan gum, potato flakes, baking powder, orange zest, cinnamon, nutmeg, allspice, salt and brown sugar in the bowl of a standing mixer fitted with the paddle hook. Mix for 30 seconds to combine ingredients.
- Combine the rice milk, vanilla, melted butter, egg and starter together and with the mixer on low speed, add to the starch mixture. Mix on low for 2 minutes. Cover and let rest for 10 minutes to allow the liquids to be absorbed by the starches
- On medium speed, knead the dough until it is smooth and shiny, about 6 minutes. Fold in apples and dried cranberries.
- Place the dough on a heavily starched work space and knead 3 to 4 turns to form a ball. Place a teaspoon of oil in a gallon sized Ziploc bag and place the dough inside. Seal and put in the fridge overnight. This makes the dough much more manageable for shaping and also really develops the flavor. If you need to make the buns the same day, then know you will need to heavily starch your work area.
- Remove the dough from the fridge and allow it to come to room temperature (30 minutes). Place the dough on a starched work surface and knead 8 times. Divide the dough into 12 equal pieces (70 gm each). Roll each piece into a round bun. Place the dough balls into a greased 8 x 8 brownie pan, or a 9 inch circle. Loosely cover with plastic wrap and let rise at room temperature until puffy, 45 to 60 minutes.
- Meanwhile, preheat oven to 350 degrees. Prepare the icing by whisking the sugar and orange juice in a medium sized bowl. Set aside.
- Score each bun with a cross, using a super sharp knifer, a lame or razor. Bake for 25 to 30 minutes. Remove from oven and immediately brush with a teaspoon of the icing. The heat will make the icing spread all over the top. Let cool a little (15 minutes) and then pipe the cross with your glaze so it is more pronounced. Serve warm.
Notes
Reader Q&A:
Q: Is it best to use the paddle or the hook attachment? Thanks for all the wonderful recipes!! A: Paddle.
Q: Is it best to use the paddle or the hook attachment? Thanks for all the wonderful recipes!! A: Paddle.
