Hot Cross Buns (Vegan, Gluten-free, Yeast-free, Oil-free)

Print Friendly, PDF & Email

Easter came and went so quickly! I hope you had a good time in your bubble. I’ve been working on this exciting yeast-free burger bun / bread roll recipe. I has an amazingly soft and quite fluffy.

With Easter around the corner, I decided to turn them into hot cross buns by adding some sweetness, spices and raisins. It worked out very well! Yay! 🙂

I’m still blown away how yummy these hot cross buns are, and how they are vegan, gluten-free, oil-free AND yeast-free.

Print

Hot Cross Buns (Vegan, Gluten-free, Yeast-free, Oil-free)

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 buns 1x
  • Category: Sweet Baking
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

Super easy hot cross buns. Vegan, gluten-free, oil-free and yeast-free.


Scale

Ingredients

For the dough:
120g buckwheat flour
120g rice flour
30g corn flour
23 teaspoon mixed spice
1 1/2 teaspoon baking powder
100g raisins

120g cooked pumpkin
70g coconut sugar
350ml water
4 tablespoon psyllium fiber husk

For the glaze:
1 tablespoon coconut sugar
1 teaspoon hot water

For the crosses:
1 tablespoon rice flour
1 teaspoon buckwheat flour
2 pinches guar gum
1 pinch baking powder
23 tablespoon water


Instructions

  1. Preheat oven to 210°C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in s small bowl or cup until dissolved.
  2. In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
  3. Blend pumpkin, coconut sugar and water shortly in a blender. Then add psyllium fiber husk and blend until smooth. Set aside.
  4. Mix the remaining ingredients for the dough in a bowl. Add the blended pumpkin mixture. Stir and knead the dough until it is combined.
  5. Form buns with wet and cold hands and place on baking tray.  Then brush with the coconut glaze.
  6. Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
  7. Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.

Notes

*I actually heat my oven to 220°C. After placing the tray into the oven, the temperature usually dips down to 180°C and then slowly reaches 200°C. It’s quite an old electric oven. results may vary with different stoves. I recommend using an oven thermometer.

Keywords: hot cross buns, vegan, gluten-free, yeast-free, oil-free

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Leave a Reply

Your email address will not be published. Required fields are marked *