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Hot Cross Buns
2 1/3 cups tapioca starch
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly
grated nutmeg
1 cup plus 2 teaspoons
milk
1/2 cup canola oil
1 tablespoon granulated
sugar
2 large eggs
1/4 cup chopped dried
pineapple
1/4 cup chopped
fruit-sweetened dried
cranberries
1/2 cup golden raisins
1 tablespoon honey
1/2 cup powdered sugar
1/2 teaspoon vanilla
extract
Makes 8 buns
1. In a food processor,
combine the tapioca
starch, salt, cinnamon,
allspice, cloves, and nutmeg
and pulse to combine.
2. In a medium saucepan,
bring 1 cup of the milk,
the oil, and granulated
sugar to a boil, stirring
constantly. Immediately
pour the hot mixture into
the flour and process
until it is moist with a
sand-like texture. Allow
the dough to cool for 20
minutes.
3.
Add the eggs to the
dough
and process until smooth.
The dough will be both
sticky and runny, with the
consistency of pancake
batter. Scrape the dough
into a bowl and fold in
the dried fruits. Allow
the dough to rest for 15
minutes. It will absorb
more of the moisture and
become thicker.
4. meanwhile, position an
oven rack in the center of
the oven and preheat to
325 degrees F. Line a
baking sheet with
parchment paper.
5. Using a spoon dipped in
water, drop 8 spoonfuls of
the dough onto the baking
sheet. Wet your hands and
smooth the top and sides
of the buns as you round
them.
6. Bake the buns for 55
minutes, or until the tops
are lightly browned.
Remove the buns from the
oven and immediately brush
the tops with the honey.
Allow to cool completely
on a cooling rack.
7. In a small bowl,
combine the powdered
sugar, vanilla, and
remaining 2 teaspoons milk
and stir until all the
lumps are dissolved. Spoon
the icing into a pastry
bag or sealable plastic
bag with a corner cut off.
Pipe crosses on the tops.
Variation
Gingery orange hot cross
buns
Substitute 1/4 cup chopped
crystallized ginger for
the pineapple and add 2
tablespoons of orange
zest. Substitute 1/2
teaspoon orange extract
for the vanilla extract.
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