Old Fashioned Hot Cross Buns with a Cointreau Twist


They ended up looking like paper fortune tellers that we used to make and play with as kids, but the taste of them were definitely hot cross buns. The recipe is based off on an old fashioned version found in our big old Chatelaine cookbook, and caught my eye for it’s use of hot mashed potato.

To begin with, soak 1 1/2 cups of sultanas, raisins and mixed peel in 1/4 cup of Cointreau overnight. This is not only for a slightly boozy citrusy taste but also helps keep the moisture in this gluten free version when baked.


In a saucepan, combine 1/2 cup hot mashed potato, 1/2 cup milk, 1/2 cup water, 1/4 cup butter, 3 tbs sugar, 1 tsp sugar and a shot of Cointreau (or 1 tsp of orange or lemon rind). Stir over medium heat until the butter melts and all ingredients are heated. Pour into mixer bowl and let sit until lukewarm.


While cooling, in 1/4 cup lukewarm water, dissolve an envelope of yeast and 1 tsp of sugar and let sit for ~10 minutes.

Sift 1 cup of gluten free flour with 1 tsp cinnamon and 1/2 tsp allspice. Mix into potato mixture, then add in yeast mixture, 1 well beaten egg and the 1 1/2 cups of boozed up raisins, fruit peel etc. Continue to stir in approximately 2 more cups of gluten free flour until smooth.

Form into buns and place onto a lined baking tray. Cut a cross into the tops of each, and cover with a towel until risen and doubled in size. Bake at 200oC (400F) for 15-20 minutes.



  1. Dang, I wish I’d found your page before Easter! Oh well, I suppose there’s never a wrong time for fruit buns – I’ll just omit the crosses 😉

  2. true! They’d be good any time of the year 🙂

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