Gluten Free Hot Cross Buns

Hot Cross Buns

Traditionally baked around Easter, the Hot Cross Bun is a timeless treat! You can make these with spices and dried fruit or switch them up and make a chocolate version using chocolate chips and cocoa powder!

Ingredients:

For the buns:

• 2 cups (240g) gluten-free all-purpose flour

• 1 teaspoon xanthan gum (if your flour blend doesn't already include it)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1/4 cup (50g) granulated sugar

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1/2 cup (120ml) warm milk (or dairy-free alternative)

• 1/4 cup (60ml) warm water

• 3 tablespoons (42g) melted butter or dairy-free alternative

• 1 large egg, at room temperature

• 1/2 cup (75g) raisins or currants

For the cross:

• 1/4 cup (30g) gluten-free all-purpose flour

• 2-3 tablespoons water

For the glaze:

• 2 tablespoons apricot jam or marmalade (or other preserves)

• 1 tablespoon water

Method:

1. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), cinnamon, nutmeg, allspice, cloves, salt, and sugar.

2. In a small bowl, combine the warm milk and warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.

3. Once the yeast is activated, add the melted butter and egg to the yeast mixture and whisk until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the raisins or currants.

5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.

6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Once the dough has risen, divide it into 8 equal portions and shape each portion into a ball. Place the balls of dough onto the prepared baking sheet, leaving space between them to expand.

8. In a small bowl, mix together the gluten-free flour and enough water to form a thick paste for the cross. Transfer the paste to a piping bag or a small ziplock bag with a corner snipped off, and pipe crosses onto the top of each bun.

9. Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

10. While the buns are baking, make the glaze by heating the apricot jam and water in a small saucepan over low heat until melted and combined.

11. Once the buns are out of the oven, brush the tops with the apricot / marmalade glaze while they are still warm.

12. Allow the buns to cool slightly before serving. Enjoy your gluten-free hot cross buns!

Tips:

• These buns are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days. Simply reheat them in the microwave for a few seconds before serving!

• You can modify any of the ingredients to suit other dietary requirements and if you’re not a dried fruit fan, switch out the currants and sultanas for chocolate chips and use a plain sugar glaze on the buns instead (you could even add cocoa powder to make them doubly chocolatey)!