1:50 Prep / 0.35 Cook / Makes 20
• 1 cup milk
• 1/2 cup caster sugar
• 100g butter, chopped
• 2/3 cup mixed dried fruit
• 2 cups buckwheat flour
• 1 1/2 cups brown rice flour
• 1 cup tapioca flour
• 2 teaspoons xanthan gum
• 2 x 7g sachets dried yeast
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 2 eggs, lightly beaten
• Buckwheat flour, for dusting
• 1/2 cup brown rice flour, extra
• 2 tablespoons honey, warmed
Place milk, sugar, butter and dried fruit in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is almost simmering. Remove from heat. Cool for 15 minutes.
Meanwhile, combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add milk mixture and egg. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Divide dough into 20 balls (see note). Using picture as a guide, place dough balls on prepared tray in a round shape. Cover with a clean towel. Set aside for 30 minutes or until buns have risen slightly.
Make a paste by combining extra flour and 5 to 6 tablespoons cold water. Transfer to a snap-lock bag. Snip off 1 corner. Pipe crosses on buns. Bake for 20 minutes or until starting to brown. Brush buns gently with honey. Bake for a further 5 to 10 minutes or until golden and cooked through. Serve hot cross buns warm or at room temperature.
To get the buns the same size, weigh the dough, divide by 20, then weigh out each portion, so they are all the same. Allow additional time for cooling.
Author: Amira Georgy / Image credit: Andrew Young / Publication: Super Food Ideas