GLUTEN-FREE HOT CROSS BUNS
Enjoy the classic flavors of Easter with these Gluten-Free Hot Cross Buns! Fluffy and spiced, studded with juicy sultanas, they're the perfect treat without the wheat. Warm, satisfying, and easy to make!
Equipment
Ingredients
- 3 tsp dried yeast
- 1¾ cups warm milk
- 2 tbsp caster sugar
- 3 ¼ cups plus 2 tablespoons extra gluten-free bread or baking mix (I used Healtheries Simple Bread Mix)
- 2 tsp ground cinnamon
- 2 tsp ground mixed spice
- ½ tsp salt
- 60 g butter
- 2 cups sultanas or currants
- 2 eggs
- 1 tsp sugar
- 2 Tbsp apricot jam (warmed to glaze)
Instructions
- Place yeast, milk and sugar in a small mixing bowl. Whisk to dissolve sugar. Rest for 10 minutes.
- Sift together first measure of bread mix, spices and salt into the large bowl of an electric mixer with dough hooks. Using fingertips, rub through butter.
- Add sultanas, eggs and yeast mixture. Beat for 7 minutes.
- Using a 1/3 measuring cup, scoop mixture into generous mounds on a greased 30x20cm lamington pan, making 3 rows of 4 mounds each (I used a damp off-set spatula to smooth the surface of each bun). Allow space for dough to rise (I didn’t have the correct sized pan and placed my buns quite close together. If you prefer a distinct ‘bun’ shape, set them further apart).
- Rest the dough in a warm place for 45 minutes until almost doubled. Preheat oven to 200°C (400°F).
- Mix extra 2 tablespoons bread mix, 1 teaspoon sugar and 1 tablespoon water to a paste and pipe crosses on buns.
- Bake for 25-30 minutes until cooked through and browned. Brush on jam while still warm.
- Serve warm with some butter and your favourite jam.
Nutrition
Calories: 271kcalCarbohydrates: 50gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 441mgPotassium: 263mgFiber: 2gSugar: 23gVitamin A: 248IUVitamin C: 1mgCalcium: 107mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!