Gluten Free Hot Cross Buns


Ingredients :

  • 1 tsp sugar
  • 200ml warm milk (body temperature)
  • 270g Gluten Free Flour Co plain flour
  • 40g white teff flour
  • Pinch of salt
  • 1/2 tsp vitamin C powder
  • 1 tsp xanthan or guar gum
  • 1 egg at room temperature
  • 30g softened butter
  • 45g caster sugar
  • 30g sultanas
  • 30g currants
  • 40g mixed peel
  • 1 tsp cinnamon
  • 1 tsp ground mixed spice
  • Zest of half an orange
  • 1/2 apple, grated
  • 1 tsp olive oil

For the cross – almond paste, diluted with a bit of water or marzipan rolled out thin and cut into thin strips

For the glaze – apricot jam

Method : 

Add the sugar and the yeast to the warm milk and stir briefly. Set aside for 5 minutes for it to become foamy.

Place all the flours in a large bowl, and add the salt, vitamin C, xanthan or guar gum and sugar. Mix together until blended.

Add the yeast mixture to the flour and stir in followed by the egg. Still stirring, add the softened butter ad caster sugar.

Place in an oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1 hour (the dough should have doubled in size). Add the sultanas, currants, mixed peel, cinnamon, mixed spice, zest of an orange and the grated apple.

Wet your hands and form the mixture into 8 round balls and place on the baking sheet approx. 1-2 cm apart. Cover with a damp microfibre cloth to prevent a skin forming.

Put in a warm place to rise for approximately another 15 mins.

While this is happening, preheat the oven to 200°C, gas mark 6. When dough has approximately doubled in size, remove cloth.

 

Either make crosses with the marzipan strips or make a wetpaste with the marzipan and some hot water and pipe a line across 4 of the buns. Repeat on the other 4, then make crosses across all eight.Bake in the oven for approximately 20 mins until they are fully cooked, but still slightly soft.

In the last 5 minutes of cooking, warm the jam in a saucepan. If there are any chunks, sieve them out. When the buns come out of the oven, brush the buns with the warm, slightly thinned down apricot jam.

Leave to cool on a wire rack.

Find our flour here

Download the recipe PDF here