Gluten Free Hot Cross Buns

/in /by

Handling time 15 minutes
Cooking time 45min – 1.5hr
Makes 10-12 buns

Ingredients

600g water, room temperature
1 packet active dry yeast
500g Gluten Free Bread Mix
1.5tbs mixed spice or cinnamon (or combination of both)
1.5tbs apple cider vinegar
80-100g raw sugar or coconut sugar*
40-50g your favourite butter (vegan or dairy)
2tsp grated lemon or orange zest
150-200g of dried fruit of your choice

Crosses:
2 tbsp bread mix flour
1 tbsp water

Method

• In a large bowl, combine all ingredients, except dried fruit
• Mix well by hand or in your favourite electric mixer until thoroughly combined (5mins), scrape down the sides regularly.
• CHILL dough in a covered container in fridge for 1-2 hours
• Using oiled hand, mix dried fruit well.
• Using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan
• Mist top of loaf or buns generously with water
• Rise for 20-25mins
• DO NOT OVER-RISE
• To make the crosses, add the flour and water into a small bowl and stir until a paste forms. You want it to be thick enough that it doesn’t run but thin enough to easily spread in a cross. I used a spoon, but a piping bag also works well
• Bake in your pre-heated fan forced 220C oven for 15mins, then reduce heat to 160C and bake for a further 30-35 mins
• Brush buns with melted butter or runny smooth apricot jam for delicious soft crust
• Eat while warm …

Note – Buns freezes and thaws well, mist with water and reheat for 10-15min in 180C preheated oven for optimum flavour

 

Screen Shot 2022-04-08 at 10.45.52 am

Gluten Free Hot Cross Buns

Handling time 15 minutes
Cooking time 45min – 1.5hr
Makes 10-12 buns

Ingredients

600g water, room temperature
1 packet active dry yeast
500g Gluten Free Bread Mix
1.5tbs mixed spice or cinnamon (or combination of both)
1.5tbs apple cider vinegar
80-100g raw sugar or coconut sugar*
40-50g your favourite butter (vegan or dairy)
2tsp grated lemon or orange zest
150-200g of dried fruit of your choice

Crosses:
2 tbsp bread mix flour
1 tbsp water

Method

• In a large bowl, combine all ingredients, except dried fruit
• Mix well by hand or in your favourite electric mixer until thoroughly combined (5mins), scrape down the sides regularly.
• CHILL dough in a covered container in fridge for 1-2 hours
• Using oiled hand, mix dried fruit well.
• Using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan
• Mist top of loaf or buns generously with water
• Rise for 20-25mins
• DO NOT OVER-RISE
• To make the crosses, add the flour and water into a small bowl and stir until a paste forms. You want it to be thick enough that it doesn’t run but thin enough to easily spread in a cross. I used a spoon, but a piping bag also works well
• Bake in your pre-heated fan forced 220C oven for 15mins, then reduce heat to 160C and bake for a further 30-35 mins
• Brush buns with melted butter or runny smooth apricot jam for delicious soft crust
• Eat while warm …

Note – Buns freezes and thaws well, mist with water and reheat for 10-15min in 180C preheated oven for optimum flavour