This recipe for Hot Cross Buns is an addition to the Everything Dough ebook that is available on this site. You will need the basic Pull Apart Rolls recipe from there to make these.
Hot Cross Buns
Ever since I created Everything Dough, I’ve been dreaming up more uses for it. There are 5 recipes included in the ebook: Pull Apart Dinner Rolls, Brioche Burger Buns, Cinnamon Rolls, Chocolate Babka, and Monkey Bread. In addition to those, the bread recipes in Paleo Soups and Stews are based on this recipe, and I was able to tweak the basic formula to make a Baguette and even a Bread Bowl.
It’s super versatile, is what I’m saying.
With Easter right around the corner, a lot of photos of Hot Cross Buns have been showing up in my feed, and I couldn’t help but notice how similar they look to a Pull Apart Roll. So I had to give it a shot with my Everything Dough!
Disclaimer: I am not a Hot Cross Buns expert by any means. I mean I just wrote a Jewish Cookbook, so clearly Easter recipes are not my strong suit. But after researching recipes, I hope that these fill that Hot Cross Bun void you may have been feeling since going grain-free!
CLICK HERE TO GET THE EVERYTHING DOUGH EBOOK REQUIRED FOR THIS RECIPE!
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Once you have the Everything Dough ebook, grain-free Hot Cross Buns are well within your reach!
Ingredients
Add to the dry:
- 1/2 teaspoon salt ((instead of 1 teaspoon))
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cardamom ((optional))
Stir into the dough after mixing for 5 minutes:
- 1/3 cup raisins or currants ((I used golden raisins))
For the egg wash:
- 1 tablespoon egg white
- 1 tablespoon melted ghee or butter
- 1 teaspoon honey
For the icing:
- 1/2 cup confectioners sugar
- 2 tablespoons cream or dairy-free milk of your choice (or use lemon juice for a lemony icing)
Instructions
- Follow the instructions for the Pull Apart Dinner Rolls, adjusting the ingredients as stated above. Brush with the egg wash and allow to rise for at least 30 minutes before baking. (At this point, you can cover and refrigerate if you would like to bake the next day. Take out of the fridge one hour before baking)
- After baking, allow to cool completely before removing from the pan.
- Whisk together the sugar and cream. Transfer the sugar mixture into a small plastic bag and snip off the corner. Pipe the icing over buns and serve.
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Amy says
I’m having difficulty making a consistent dough. Just tried to make the pull apart dinner rolls and the dough was much too wet. When I have gotten it right the dough is delicious.
★★★★
Simplicity says
Does the everything dough use sweet potate starch? I have not found anywhere in Toronto, Ontario, Canada sell that sell it. I would really like to try you dough however it will have to wait until Toronto carries the sweet potate starch unless you know of somewhere that sell it here.
zenbelly says
Hi! The recipe calls for potato starch, with sweet potato starch as an option for those who don’t tolerate nightshades. I think potato starch is easier to find, so hopefully that works for you!
Rachel says
I’m trying to find a list of the recipes in Everything Dough. I cannot eat yeast, so it would be helpful to know how many of the recipes include yeast.
zenbelly says
Hi Rachel, The recipes contain yeast. The info page has all the information you should need before purchasing the ebook if you scroll down: https://www.zenbelly.com/everything-dough/