BREAD/ HOLIDAYS

Hot Cross Buns – Dairy & Grain Free

These are so delicious and always a favorite straight out of the oven in my home at Easter. Whether you celebrate Easter, or not give these delicious buns a try as they have a fantastic ‘holiday’ feel with the spices and your kitchen will smell incredible! We also sometimes make these during Christmas and skip the traditional Easter cross on top.

For the icing, I am simply using coconut butter – one ingredient, yay! We also sometimes use my Sugar-Free Raw Dark Chocolate recipe as the cross, but I feel like this looks more authentic and traditional! Sometimes, we just have them plain too.

 

 

These freeze really well and are made fresh again when toasted in your toaster! I love nut butter, seed butter or a bit of ghee, on mine. The kids love there’s with some grass-fed butter on them. I hope you enjoy them as much as we do!

 

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Hot Cross Buns


  • Author: Priscilla
  • Prep Time: 20 mins
  • Cook Time: 48 mins
  • Total Time: 1 hour 8 minutes
  • Yield: 8 small buns

Ingredients

  • 1 x Clean Keto Bread Buns Recipe
  • (prepped not baked. Follow instructions below)
  • 50g  ½ Cup Erythritol Powder sifted
  • 45g  Cup Raisins
  • 9g    Zest of One Orange
  • 7g    1 Tbsp Ground Cinnamon
  •         ¼ tsp Clove
  •         ¼ tsp Fresh Nutmeg, or ground
  •         ¼ tsp Ginger Powder

To shape buns:

  • 15g 1 Tbsp Coconut Oil (prevents the dough sticking to hands)

For the icing:

  • 60g ¼ Cup Coconut Butter, melted

For the glazing:

  • 55g 1 Egg, lightly beaten for glazing

Instructions

  1. Preheat the oven to 180C/ 356F.
  2. In a standing mixer bowl, combine the dry ingredients.
  3. Add in the boiling water. Mix in the egg, vinegar, and the orange zest. mix ingredients until well combined, but do not over mix approx. 30 seconds.
  4. Add in the oil and the raisins. Beat for a few more seconds. The dough will be a play doh-like consistency.
  5. Let sit for 15 mins. If the dough is too sticky to shape, place the dough into the freezer for 15 minutes.
  6. Moisten your hand with the 1 tbsp of coconut oil and shape the dough into 8 pieces, approximately 70 grams each. Repeat.
  7. Lay the formed dough on a prepared baking tray lined with baking paper. Using a pastry brush, glaze the uncooked buns with the 1 beaten egg.
  8. Place the baking tray on the middle rack of the oven and bake at 180C/ 356F for 24 minutes. Then turn the tray around.
  9. Bake for another 24 minutes covered with foil to avoid burning.
  10. To check doneness insert a toothpick if it comes out clean the buns are ready. Also, tap the base of the bun. If you hear a hollow sound, it is ready. Remove them from the oven.
  11. Place the buns on a wire rack to cool completely.
  12. Pour some melted coconut butter into the corner of a small plastic ziplock bag for piping the icing. Cut a tiny hole at the corner.
  13. Make the cross sign on the top of the buns with the melted coconut butter. Place them in the fridge for the coconut butter to set up, approx 5 minutes.
  14. Serve them with some butter or your favorite topping.

Notes

Storage: Buns keep well in an airtight sealed container on the counter for one week or the fridge for at least two weeks, or in the freezer for two months.

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