Just in time for Easter!
As we celebrate Easter this week, enjoy these delicious gluten free hot cross buns. I like to add choc chips in mine, but feel free to omit these and substitute with sultanas, for a more traditional hot cross bun.
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2 tsp (7g) dried yeast
2 tbsp caster sugar
¾ cup warm almond milk
2 ½ cups gluten free plain flour
½ tsp cinnamon
½ tsp mixed spice
40g softened butter
1/3 cup choc chips
1 egg, lightly beaten
1 tsp vanilla paste
⅓ cup (50g) gluten free plain flour, extra
1 ½ tbsp caster sugar, extra
1 tbsp boiling water
2 tsp gelatine powder
½ cup caster sugar
¼ cup water, extra
Place yeast, sugar, and milk in a small bowl. Set aside in a warm place for 10 minutes or until frothy. Combine gluten-free flour and spices in a bowl. Rub in the softened butter with fingertips. Add chocolate chips.
Make a well in the centre of the dry ingredients. Add yeast mixture, vanilla, and egg. Mix until a sticky dough forms. Knead the dough on a lightly floured surface for 5 minutes. Place dough back in the bowl and cover with a tea towel or cling wrap, and set aside in a warm place for 1 hour or until doubled in size.
Divide dough into equal portions and roll each into a ball. Place into a square tin lined with baking paper. Cover once more and set aside for another 10 minutes in a warm place.
Preheat oven to 220°C.
Place extra flour and 2 teaspoons of extra sugar in a small bowl. Stir in 2 tablespoons cold water to form a thick, smooth paste. Place paste in a plastic ziplock bag and snip off one corner. Pipe crosses over the buns and bake for 20 minutes or until brown. Cool on wire rack.
While the hot cross buns are baking, make the glaze. Place the water in a small bowl and sprinkle the gelatin on top. Leave for 1 to 2 minutes or until the gelatin is dissolved. Place the sugar and extra water in a small saucepan over a low heat. Stir until sugar is dissolved. Add the gelatine mixture and whisk for 1 to 2 minutes. Using a pastry brush, apply the glaze over the warm hot cross buns and serve.
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