Gluten-free Hot Cross Buns

No one will miss out on Hot Cross Buns this Easter with our gluten-free recipe! 

12
Serves
Prep Time: 25 minutes + rising | Cook Time: 20 minutes
Prep Time
Gluten-free Hot Cross Buns

Ingredients

Dough

  • 4 cups Edmonds Gluten Free Plain Flour (560g)
  • ½ cup brown sugar (100g)
  • 5 tsp (2 sachets) Edmonds Instant Yeast
  • 1 Tbsp cinnamon
  • 1 Tbsp mixed spice
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 tsp salt
  • pinch cloves
  • ½ cups warm milk (375ml)
  • 100g butter, softened
  • 1 tsp apple cider vinegar
  • 1 large egg
  • 1 cup sultanas (160g)
  •  cup mixed peel (100g)

Crosses

Glaze

  • 3 Tbsp Chelsea Caster Sugar
  • 2 Tbsp water

Method

Dough

  1. Combine flour, sugar, yeast, cinnamon, mixed spice, ginger, nutmeg, salt and cloves in
    the bowl of a stand mixer (or any large bowl).
  2. Add the milk, butter, egg, vinegar, sultanas
    and mixed peel. Using the dough hook attachment of a stand mixer or handheld electric
    mixer, knead until smooth but still a little sticky (about 8 minutes).
  3. Divide dough evenly into 12 pieces. Using lightly oiled hands, roll each piece into a ball
    and place 1-2cm apart on a large baking paper-lined oven tray or roasting dish. Cover
    with a piece of oiled cling film and leave to rise in a warm place until almost doubled in size
    (about 1 hour).

Crosses

  1. Meanwhile, make the cross paste by mixing the flour, baking powder and water together.
  2. Transfer to a piping bag.

Glaze

  1. Bring the sugar and water to a boil in a small saucepan. When the sugar has dissolved, remove it from heat.
  2. Preheat oven to 180°C fan bake.
  3. Pipe crosses onto the risen buns.
  4. Bake for 20 minutes, until golden.
  5. Brush the tops of the buns with glaze.