Gluten Free Hot Cross Buns

Hot Cross Buns


A classic favourite, Sweet Spiced Buns with Currents, normally eaten on Good Friday.


For the dough:
350 g Mix it! Universal
2 tsp dried yeast
2 tsp spice mixture
175 ml semi skimmed milk
50 ml boiling water
30 g melted butter
1 large egg, beaten
25 g caster sugar
75 g sultanas
50 g mixed citrus peel
For the garnish:
50 g Mix it! Universal
2 tbsp semi skimmed milk
1 tbsp sunflower oil
2 tbsp cold water
For the sugar syrup:
25 g caster sugar
1 tbsp boiling water


  • 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.