Hot cross buns! An Easter staple that I adore and can now enjoy again 🙂
This has been a very tricky recipe to get right – the usual fluffy bread texture being the hardest part to replicate without yeast… but after many many trials, I finally have a version we LOVE. These buns are slightly denser than the shop-bought variety, but are as light as the gluten free bread-texture would allow (without it turning into cake!).
They are sweet, spicy, full of fruit, and have the most wonderful iced crosses on the top made with almond butter icing – delicious and much healthier than traditional icing! They are packed with fibre and protein and make a wonderful special breakfast or snack. I have visions of sunny breakfast tables, gingham, daffodils, steaming mugs of your favourite drink… *sigh of bliss*
The cross does need to be iced on after baking as these buns rise while cooking in the oven. Traditional hot cross buns would have the cross piped on after rising and before cooking… I might work on a pliable alternative to this next year that won’t break as the buns rise in the oven, but for this year I’m loving the icing 🙂