Gluten-Free Hot Cross Buns
Having hot cross buns during Easter time is a must for me. These are a gluten-free version and they came out so scrumptious! They are slightly crusty on the outside but soft on the inside. Studded with saltanas and giving off the most beautiful cinnamon aroma, these take me back to Easter time as a kid.
Ingredients:
For the buns:
1/2 cup warm milk
1/2 cup warm water
1/2 cup plus 1 tbsp light brown sugar
4 tsp active dried yeast
4 cups 1-to-1 gluten-free flour (or plain flour if you’re not gluten-free)
1/3 cup butter (melted)
1 egg
1 tsp salt
1 tbsp cinnamon
1 tsp vanilla extract
1 cup sultanas or mixed fruit
For the crosses:
1/4 cup 1-to-1 gluten-free flour
2 tbsp water
For the glaze:
1 tbsp maple syrup
1 tbsp water
Method:
In a large bowl, add the warm milk, water, 1 tbsp of brown sugar, and yeast. Ensure that the milk and water are not too warm, as this will kill the yeast. Stir to mix well, then leave the yeast to bloom for 5 minutes.
Once bloomed, add 2 cups of flour to the yeast mixture and mix until combined, then leave for 30 minutes to rise.
In the meantime, in a separate bowl, add the melted butter, ½ cup of brown sugar, egg, salt, cinnamon, and vanilla extract. Mix until well combined.
Add the butter mixture to the yeast mixture along with the remaining 2 cups of flour and the saltanas. Mix until everything is well combined. If the mixture is still sticky and doesn’t easily form a ball, add more flour. If the mixture is too dry, add a bit of water.
Knead on a lightly floured surface for 10 minutes, until the dough is firm and slightly bounces back when pressed.
Divide the dough into 8 equal pieces, then roll them into balls and place them on a lined baking tray. Leave to rise for 1-2 hours covered with cling film.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Make the crosses by mixing the flour and water together, then, using a piping bag, pipe crosses onto the buns.
Bake for 20 minutes or until the buns are golden and cooked through.
Make the glaze by mixing the water and maple syrup together, then brushing the glaze over the buns once they come out of the oven.
Serve them warm (or even better, toasted) with a generous slather of butter. Enjoy!