Gluten-Free Hot Cross Buns


For the Dough:
285ml/9.5fl oz milk
50g/2oz butter
500g/17.5oz gluten-free baking mix
1 tsp. salt
30ml/1fl oz maple syrup
7g/0.25oz easy-blend yeast
1 egg, beaten
100g/3.5oz raisins
Zest of 1 orange
1 tsp. ground cinnamon
For the Cross:
75g/2.5oz gluten-free flour
For the Glaze:
30ml/1fl oz maple syrup


Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
Add in the egg then combine everything together until a sticky dough is formed.
Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
Put the raisins into the dough and knead it in. Leave to rise for 1 more hour.
Divide the dough into even pieces(about 75 grams each).
Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
Heat the oven to 200C/390F.
Mix the extra flour with about 5 tbsp. of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
Bake for 20 minutes.
Brush maple syrup over the top of each bun.


We all know that Hot Cross Buns are associated with marking the end of Lent, so we’ve made a gluten-free option that everyone can enjoy. There is an aBUNdance of antioxidants in the raisins, and also, in the cinnamon which has been used medically for thousands of years. Just in case … the cinnamon spice represents the spices used for the anointing of Jesus’ body for burial and the cross symbolises the crucifixion. Happy Easter enjoying this significant treat.


Saturday, September 23, 2017 - 6:09am


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