Hot Cross Buns

Our new Good Friday Tradition for our family.

Dough Ingredients

• 1 cup coconut milk
• 2 1/4 teaspoons yeast (1 packet)
• 2 Tablespoons sweet rice flour, divided
• 1/4 cup sugar, divided
• 2 eggs
• 2 Tablespoons canola oil
• 1 3/4 cups brown rice flour blend
• 1 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup golden raisins
• 1/3 cup candied orange peel

Icing Ingredients

• 3/4 cup confectioner’s sugar
• 1 Tablespoon coconut milk
• 1/2 teaspoon vanilla extract

Warm the milk 30-60 seconds in the microwave (ideal temperature 110 degrees F). Add yeast, 1 Tablespoon sweet rice flour, and 1 Tablespoon sugar. Stir to combine, then cover and set aside for 5-10 minutes, until it becomes foamy.

Meanwhile, in a small bowl, beat together eggs and oil. In the bowl of your mixer, stir together brown rice flour blend, xanthan gum, salt, remaining 3 Tablespoons sugar, and remaining 1 Tablespoon sweet rice flour. Add milk and egg mixtures all at once to the flour, and beat until combined. Then beat at high speed for about 3 minutes until batter becomes thickened. Mix in raisins.

Spoon dough into a greased cupcake pan so each well is half full. Cover, and let rise in a warm place until buns have doubled and filled wells (about 1 hour).

Bake at 375 degrees F for about 20 minutes, until golden brown. Remove from pan and cool on a rack about 30 minutes.

Combine icing ingredients in a small bowl. Spoon into a pastry tube and pipe an “x” onto each bun.

Makes about 1 dozen buns