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Gluten Free Hot Cross Buns

Looking forward to Easter? Hot Cross Buns are a family favourite and there is no reason to miss out when gluten free. These hot cross buns are packed with flavour and wonderfully soft thanks to the addition of pysllium husks. I use a powdered form but if you haven’t got pysllium then use xanthum gum […]

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Overview

Time – 20 minutes preparation, 2 hours proving and 20 minutes cooking

Makes 6 hot cross buns

What’s good about it?

Wonderfully soft the addition of pysllium also adds fibre to these rolls. These are best eaten on the day they are made but can also be frozen for up to one month.

Did You Know?

Save time – make the dough in the evening. Chill overnight then shape and prove for 1 hour before baking.

Ingredients

Buns

400g gluten free bread flour mix e.g Doves Farm or make your own

30g caster sugar

1/2 tsp sea salt

2 sachets of fast-action dried yeast (14g)

14g pysllium powder or 1 tsp xanthum gum

1 tsp baking powder

1 orange, finely grated zest only, optional

1 tsp mixed spice

1 tsp cinnamon

225ml whole milk, almond milk or coconut milk

60g softened butter, dairy free spread

1 egg, beaten

100g mixed dried fruit

For the cross

50g gluten free flour

2tsp oil

Water to mix

Beaten egg to glaze

For the glaze

4 tbsp of apricot jam, smooth (no bits) or maple syrup or honey.

Instructions

 

  1. Sift the flour into a large bowl (or food processor) and add the salt, orange zest (optional), spices and baking powder.
  2. Stir the yeast and sugar into the warm milk. Stir well and leave for a few minutes.
  3. Pour the milk mixture , softened spread and the beaten egg into the bowl or food processor. Beat well or Process until mixed and smooth.
  4. Stir in the fruit. Place the dough into a large bowl and cover. Leave in a warm place for 1 hour.
  5. Roll the dough into a long sausage and cut into 6 equal-sized portions. I like to weigh out the dough – they should be around 145g each. Gentle roll each portion into a ball.
  6. Place each ball of dough onto a greased baking sheet. Cover the buns with a cling film and leave to prove for another 40 minutes
  7. Preheat the oven to 220°C/gas mark 7
  8. Make the cross paste by mixing the flour, oil and enough water so that you can pipe with it. Spoon the paste into a piping bag.
  9. Brush each of the buns with beaten egg then pipe crosses onto each bun and pop them in the oven to bake for 20 minutes, or until the buns are golden brown
  10. Melt the jam if using, liberally glaze each bun while warm and leave to cool slightly before eating.
  11. Store in an airtight container.

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