Gluten-free hot cross buns

Photographer: iStockphoto.com

You can’t beat indulging in a lovely, sticky hot cross bun at Easter and this gluten-free recipe is so delicious, you’ll never buy the shop bought version again.

Serves: 12

Time to make: 1 hr 15 mins , plus 45 mins for dough rising

Ingredients

More weights & measures

3 teaspoons (10g) dried yeast
1 ¾ cups warm milk
2 tablespoons castor sugar
3 ¼ cups (plus 2 tablespoons extra) gluten free bread mix
2 teaspoons ground cinnamon
2 teaspoons ground mixed spice
½ teaspoon salt
60g reduced-fat spread
2 cups sultanasgolden raisinsX
2 eggs
1 teaspoon sugar
2 tablespoons apricot jamjellyX, warmed to glaze

Instructions

Stay Awake

1 Place yeast, milk and sugar in a small mixing bowl. Whisk to dissolve sugar. Rest for 10 minutes.

2 Sift together first measure of bread mix, spices and salt into the large bowl of an electric mixer with dough hooks. Using fingertips, rub through butter.

3 Add sultanas, eggs and yeast mixture. Beat for 7 minutes.

4 Using a 1/3 measuring cup, scoop mixture into generous mounds on a greased 30x20cm sponge-roll tray, making 3 rows of 4 mounds each. Allow space for dough to rise.

5 Rest the dough in a warm place for 45 minutes until almost doubled. Preheat oven to 200°C/180°C fan-forced.

6 Mix extra 2 tablespoons bread mix, 1 teaspoon sugar and 1 tablespoon water to a paste and pipe crosses on buns.

7 Bake for 25-30 minutes until cooked through and browned. Brush on jam while still warm.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.