Hot Cross Buns

Hot Cross Buns

Say hello to your hot cross buns breakfast from early March until at least the end of April. This recipe uses chocolate chips instead of dried fruit and white chocolate for crossing them.


Makes 12-14



2 cups fine white rice flour
120g (1 cup) tapioca flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons mixed spice
2 teaspoons baking powder
90g (3/4 cup) light brown sugar
75g (1/2 cup) dark chocolate chips

Yeast Mixture

1 x 7g sachet dried yeast
185ml (3/4 cup) milk of your choice, warmed
1 teaspoon light brown sugar

Binding and Added Flavour

3 eggs
20g (1/4 cup) psyllium husk
125ml (1/2 cup) warm water
120g butter, melted
1 teaspoon vanilla bean paste
1 tablespoon olive oil

Glazing and Crossing

1 egg, lightly beaten for egg wash
30g white chocolate, melted (optional)


1. Combine the flours, spices, baking powder and sugar in a large bowl.

2. Combine the yeast, milk and sugar together and allow to sit for 15–20 minutes, until the surface is bubbly and expanded. If your yeast doesn’t form bubbles in this time, it won’t give your baking any lift, so discard it and start again.

3. While the yeast is activating, whisk the eggs in a small bowl and add the psyllium husk. Continue to whisk until the mixture starts to stiffen and form a blob. Add the warm water, stir to incorporate, and then add the butter and vanilla bean paste. Stir well, and allow to sit for 15–20 minutes, until the mixture is a firm, cohesive lump. Don’t panic or be weirded out—this ‘lump’ mimics the elastic nature of gluten, and will help to ensure your buns don’t taste like cardboard. Hurray, lump!

4. Once the yeast has risen and the psyllium husk blob has formed, stir both of these into the flour mixture, followed by the olive oil. Knead through until the dough forms a ball, and then add the chocolate chips. Using lightly greased hands, divide the mixture into small buns, and place them onto a lined baking tray. They will rise a little, so give them a bit of room.

5. Cover the buns with a tea towel, and allow to rise for an hour in a warm, draught-free place. I set mine on the oven while I’m cooking other things. If you’re not cooking, preheat the oven to 180°C 10 minutes before the buns have finished rising.

6. Gently paint the egg wash over each of the buns, and place them in the oven for 15–20 minutes, or until nicely browned. If you’re crossing them with the white chocolate, allow them to cool completely before piping on with a piping bag. These are best eaten right away, but are still great warmed or toasted for 3–4 days after baking, with a generous slather of butter.

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