Hot Cross Buns
Ingredients
For Buns
- 625g gluten free flour, plus extra for dusting
- 2 tsp ground mixed spice
- 1 tsp salt
- 45g unsalted butter cut into cubes, plus extra for greasing
- 85g caster sugar
- Grated zest of 1 lemon, or alternatively the grated zest of ½ orange (optional)
- 1½ tsp dried fast action yeast
- 1 medium-sized egg
- 275ml tepid milk (non-dairy alternatives are also fine to use)
- 125g dried mixed fruit of your choice
For the Topping (Optional)
- 2 tbsp gluten free flour
- 1 tbsp golden syrup or runny honey, gently heated, for glazing
Method
- To make the buns, sieve the gluten free flour, salt, and spice mix into a large mixing bowl.
- Add the cubed butter into the mix, using your fingertips to rub it in until it has a breadcrumb-like texture. After the butter is evenly added to the mix, make a well in the centre and add the sugar, lemon zest and yeast. Mix evenly.
- Beat the egg and add to the flour mix with the tepid milk. Mix together to a form a soft dough.
- Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for 1 hour to prove.
- After proving, turn out the dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
- After 30 minutes, turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5–10 minutes.
- Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper, then place inside a large polythene bag (or cover loosely in lightly oiled cling film). Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
- Preheat the oven to 240C/220C Fan/Gas 8.
- For the topping mix (optional) the add gluten free flour to a fairly thick smooth paste with 2 tablespoons cold water (you may need to use slightly less or more water to get the right consistency).
- When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.
- Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup (optional), then set aside to cool on a wire rack.
Nutrition
Calories 280kcal
Fat 1.5g
Saturates 0.7g
Carbohydrates 61g
Sugars 17g
Fibre 2.4g
Protein 4.1g
Salt 0.7g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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