Just because you’re gluten intolerant does not mean you have to miss out on one of the best Easter treats.
I am so excited to share this recipe with you. These are a new tradition for my family and I hope you and your family will enjoy them too! They are absolutely the heroes this time of year, a spiced, warm sweet bun, mmh heaven.
You can use whatever dried fruit you like. I used raisins, but sultanas and currants would work as well. You could also add some mixed fruit peel.
Traditionally, hot cross buns are eaten on Good Friday to mark the end of Lent.
Gluten-free hot cross buns with orange glaze
Gluten Free, Vegetarian
Makes 10 hot cross buns
10g dried yeast
1/2 cup caster sugar
1 1/2 cups buttermilk
500g plain gluten-free flour
1 teaspoon gluten free baking powder
2 teaspoon cinnamon
1 teaspoon all spice
2 extra- large free- range eggs
1 teaspoon grated orange rind
1 cup sultanas
For the crosses
60g plain gluten-free flour
3 Tablespoons water
For the orange glaze
2 Tablespoons caster sugar
Pinch of cinnamon
Juice of 1 orange
Preheat the oven to 180 degrees.
Combine the yeast, milk and sugar in a small bowl and let it sit for 5 minutes until the yeast starts to
foam. Add dry sifted ingredients to a mixing bowl.
Whisk the eggs using an electric beater for 2 minutes. Add the yeast mixture and the orange rind to the egg mixture. Mix the wet ingredients into the rest of the dry ingredients, until well combined (Do not over mix).
Fold in the sultanas.
Place the dough into a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 2 hours to allow the dough to prove.
Dust hands with flour and roll dough mixture into 12 balls. If balls are very sticky dust with a little extra flour. Place balls side by side onto a baking sheet, lined with baking paper. Cover in cling wrap and allow to rise for an additional 30 min.
Mix cross ingredients into a small bowl and place into a piping bag. Pipe crosses over buns.
Bake in the oven for 25- 30 minutes.
Prepare glaze by combining sugar, cinnamon and orange juice in a small saucepan and simmer for a few minutes.
Brush hot buns with orange glaze. Serve warm with lots of butter or jazz it up like I did by serving it with a scoop of ice cream and some speckled Easter eggs for that EXTRA indulgence.
When making these buns, the dough will feel very different from making ‘normal’ dough. There is no kneading involved as there is no gluten (protein) in the flour to develop.
Sticky dough is good, do not add extra flour to make it kneadable as it will dry upon baking. Just keep re – flouring your work surface.
It is important that you give them adequate time to prove. This will help to make the dough feel nice and light and puffy.
If you have tried this recipe and love it, please let me know by tagging me on Instagram or using #Chefdot. I would love to see your creations!
Dot you later! X