- star-off
- star-off
- star-off
- star-off
- star-off
Gluten Free Hot Cross Buns
servings
8 people
time
2 hr 10 min
These sweetly spiced sticky and fruity gluten free glazed buns are the perfect Easter treat. So good you’ll want to make them all year round.
These sweetly spiced sticky and fruity gluten free glazed buns are the perfect Easter treat. So good you’ll want to make them all year round.
Easter just wouldn’t be Easter without hot cross buns. The traditionally spiced sticky buns topped with a glazed pastry cross are the season’s top tea accompaniment. This gluten free hot cross buns recipe adds citrus peel to deliver a flavour so scrumptious you won’t want to wait till Easter to make them. Serve straight out of the oven, cut in half, with lashings of butter. For best results, lightly toast the open halves under the grill before buttering. Any buns left over can and should be toasted, buttered and devoured the next day. Melt-in-the-mouth delicious.
FacebookCook
Preparation
in 1 hour and 50 minutes
Cooking
in 20 minutes
Temperature
190 °C
- Place the Mix IT and yeast in a large mixing bowl and mix with a fork to combine.
- Beat in the remaining ingredients with a wooden spoon and mix to a thick batter.
- Cover the bowl with cling film and leave for an hour to prove until the mixture has doubled in size.
- Stir the dough with a spoon to knock out the air.
- Spoon into 8 greased large muffin tins or 8 large circular rings.
- Cover with oiled cling film. Leave for 40 - 45 minutes to prove or until just below the top of the muffin tin .
- Place all the ingredients for the topping In a small bowl. Mix together to a paste.
- Place this in a piping bag, cut a small hole in the end and pipe x’s on the top of the buns.
- Cook until the hot cross buns are golden and risen.
- Make the sugar syrup. Dissolve the sugar in the boiling water. Brush onto buns whilst still warm.
- Serve immediately or within 24hrs or cut horizontally and serve toasted spread with butter.
To freeze:
- Place buns in an airtight freezer bag. Use within 1 month. Defrost for 2 hours. Cut in half and toast.
Ingredients
For the dough:
350
g
2
tsp
dried yeast
2
tsp
blend of spices
175
ml
semi skimmed milk
50
ml
boiling water
30
g
butter, melted
1
large
egg, beaten
25
g
caster sugar
75
g
sultanas
50
g
mixed citrus peel
For the garnish:
50
g
4
tbsp
semi skimmed milk
1
tbsp
sunflower oil
2
tbsp
cold water
For the sugar syrup:
25
g
caster sugar
1
tbsp
boiling water
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
