Gluten Free Hot Cross Buns

gf hot cross buns header


PREPARATION TIME: 15 MINS + approx. 90 mins Proving Time
SERVES: 18+ sml-med sized buns

750g Orgran gluten free plain flour
½ tsp xanthan gum
2 x sachets dried yeast (approx. 7 – 9g sachets)
½ tsp salt
2 tbs mixed spices
1 cup currants
125g butter
425ml milk
100g brown sugar or dark muscovado sugar
3 eggs, beaten

1. Place the flour, xanthan gum, yeast, salt, spices and currants into a mixer bowl.
2. In a small saucepan, heat the butter, sugar and milk until it is warmed to about 40°C.
3. Pour the liquid mixture and beaten eggs into the dry mixture and mix using a dough hook for about 15 minutes.
4. Cover the bowl with a tea towel or plastic wrap and put in a warm place until it has risen to about double it’s size (about 90 mins).
5. Once it has risen, remove from the oven and turn your oven on to 190°C.
6. Mix the risen dough with a dough hook again for a few minutes.
7. Using your hands, roll the dough into bun sized round pieces and place on a tray lined with baking paper. Allow to prove again for approx. 15 mins or until they have risen again.
8. Place your buns in the oven for approximate 12-15 minutes.
9. Eat and enjoy whilst warm with butter.

Variations & Tips
* These buns are best eaten fresh on the day or frozen and reheated when needed.
* If you want to make your buns with the traditional cross, try using homemade ready rolled icing or royal icing (see Basics recipes on The Food Werewolf website)
* To prove your dough, preheat your oven to 50°C, then turn it off and place your dough (in a covered bowl) inside.
* For a nice glaze, you can brush the uncooked buns with a beaten egg or use a mixture of sugar dissolved in water
* To stop sticky fingers when rolling your dough into buns, use a coconut oil on your fingers/hands

This recipe is a modified version of the Orgran Hot Cross Buns recipe found on their website here.
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.