Gluten-Free Hot Cross Buns Recipe

gluten free hot cross buns recipe

These easy gluten-free hot cross buns are really easy to prepare and make a delicious treat to share with the family. 

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 9 people

Preparation

Put the milk in a medium pan with the orange zest and butter.

Gently heat until bubbles appear at the edge of the pan, then remove from the heat and leave until the butter has melted and the milk has cooled slightly.

Stir. In a separate bowl, beat together the egg and vegetable oil.

In a large bowl, mix together the remaining ingredients.

Once the milk has cooled a little, pour into the dry ingredients, along with the egg and oil.

Mix together, then divide into 9 pieces.

Lightly oil your hands, then form into 9 balls and put close together on a baking tray lined with nonstick baking paper.

Cover with piece of oiled cling film and leave to rise in a warm place for 1 hour or until puffed up.

Preheat the oven to gas 6, 200°C, fan 180°C. Brush the buns with the beaten egg.

Mix the plain flour with 1 tbsp water to make a paste. Spoon into a disposable piping bag (or use a sandwich bag) and snip off the end to make a small hole.

Pipe lines down and across the buns to make the crosses. Put the buns in the oven and bake for 25 minutes, until golden. Serve warm or cold.

 

Ingredients

300ml whole milk
1 orange, zested
50g unsalted butter
1 egg, beaten
1 tbsp vegetable oil, plus extra for greasing
500g gluten free bread flour blend
80g caster sugar
2 x 7g sachets fast action dried yeast
1/2 tsp salt
1/2 tsp mixed spice
100g dried mixed fruit
25g sweetened dried cranberries
1 tbsp mixed peel (optional)
For the tops
1 egg, beaten
1 tbsp plain gluten-free flour

 

Ingredients

300ml whole milk
1 orange, zested
50g unsalted butter
1 egg, beaten
1 tbsp vegetable oil, plus extra for greasing
500g gluten free bread flour blend
80g caster sugar
2 x 7g sachets fast action dried yeast
1/2 tsp salt
1/2 tsp mixed spice
100g dried mixed fruit
25g sweetened dried cranberries
1 tbsp mixed peel (optional)
For the tops
1 egg, beaten
1 tbsp plain gluten-free flour

 

Preparation

Put the milk in a medium pan with the orange zest and butter.

Gently heat until bubbles appear at the edge of the pan, then remove from the heat and leave until the butter has melted and the milk has cooled slightly.

Stir. In a separate bowl, beat together the egg and vegetable oil.

In a large bowl, mix together the remaining ingredients.

Once the milk has cooled a little, pour into the dry ingredients, along with the egg and oil.

Mix together, then divide into 9 pieces.

Lightly oil your hands, then form into 9 balls and put close together on a baking tray lined with nonstick baking paper.

Cover with piece of oiled cling film and leave to rise in a warm place for 1 hour or until puffed up.

Preheat the oven to gas 6, 200°C, fan 180°C. Brush the buns with the beaten egg.

Mix the plain flour with 1 tbsp water to make a paste. Spoon into a disposable piping bag (or use a sandwich bag) and snip off the end to make a small hole.

Pipe lines down and across the buns to make the crosses. Put the buns in the oven and bake for 25 minutes, until golden. Serve warm or cold.