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Gluten Free Hot Cross Buns

5.0

2 Ratings

12 minutes + 5 minutes 12 hot cross buns Gluten,Nuts,Peanuts,Wheat Vegetarian

About this recipe:

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These thin spicy Easter buns are best served warm or toasted, and spread with butter.  You could wrap and freeze left over buns or use them to make Gluten Free Hot Cross Bread and Butter Pudding.

Equipment:

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3 x mixing bowls and large baking tray

Ingredients:

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Fruit Buns
250g FREEE White Bread Flour
1 tsp quick yeast
75g caster sugar
2 tsp mixed spice
1 egg
200ml milk
75g butter
75g currants
25g mixed peel, chopped
butter, for tray

For the Cross
50g FREEE White Bread Flour
4 tbsp water

For the Glaze
1 egg yolk
1 tsp water

Method:

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200°C, Fan 180°C, 400°F, Gas 6

Fruit Buns

  1. Measure the bread flour, quick yeast, caster sugar and mixed spice into a large mixing bowl and stir to combine.
  2. Break the egg into another bowl, add the milk and beat together well.
  3. Pour into the mixing bowl and stir to make a smooth paste.
  4. Invert a larger bowl over the mixing bowl and leave to rise overnight.
  5. Gently melt the butter then allow to cool.
  6. Rub some butter around the inside of a large baking tray
  7. Add the currants, mixed peel and tepid butter to the risen dough and stir until combined.
  8. Spoon the mixture into 12 piles on the baking tray.
  9. Leave in a warm place to roughly double in size, about 2 hours.

Hot Cross Buns

  1. Pre-heat the oven.
  2. For the cross, measure the flour and 4 tablespoons of water into a bowl and stir into a paste.
  3. Using a teaspoon, drizzle some paste across each bun dough to form a cross.
  4. Bake for 12 minutes.
  5. For the glaze, put the egg yolk and water into a bowl and stir to mix.
  6. Remove the buns from the oven and brush the egg glaze over the top.
  7. Return to the oven for 5 minutes until golden.
  8. Transfer to a wire rack to cool.
  9. To serve, reheat for a few seconds in a microwave, few minutes in the oven or split and toast the hot cross buns.

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