Happy Easter to you all, I hope the Easter bunny has been kind to you all? So Easter in a free from house can be a tiny bit tricky, nuts and the infamous “may contain” message being the biggest hurdle ( for us anyway). Whilst eggs haven’t been a problem ( I’m sure that hatching dinosaur egg will be a winner) cakes and hot cross buns have been difficult- cue me thinking in for a penny, in for a pound I’ll make my own.
Now I’m no baker by trade, but I’m getting better, my bread no longer resembles rocks and more like crusty outers with a good soft dough inside- like I used to remember bread used to be like. So Hot cross buns it is. These are better eaten fresh or toasted the day after with butter. I’ve adapted this from various gluten versions over the years.
- 300 ml milk
- 50g butter
- 500g gluten free flour ( I used Doves Farm)
- 2 tsp quick yeast (Doves Farm again)
- Pinch of salt
- 50g caster sugar
- 1 egg Beaten.
- 50 g mixed peel
- 50g raisins
- 1 eating apple peeled and chopped in small chunks
- 2tsp ground cinnamon.
For the Cross
- 30g plain flour
- 2-3 tbs of cold water.
For the glaze
- 2-3 tbs of orange marmalade or apricot jam.
- Heat the milk up and add the butter so it melts in the milk. Let this then cool until it is lukewarm.
- In a mixer bowl or large bowl add the flour, yeast, salt and caster sugar.
- To this add the milk and the egg and mix until a dough is formed. You can either use a dough hook or wooden spoon.
- The dough will be fairly sticky this is normal- do not knead it, this doesn’t work with a gluten free flour.
- Leave in a warm place, covered in lightly oiled cling film for an hour or so until it’s doubled in size and leaves a finger indent when pressed.
- After this time knock back the dough and add the fruit, Apple and cinnamon.
- Lightly oil your hands and form into roughly 100g size balls. Cover again and leave for another hour.
- To make the cross mix 30g plain flour keep adding a tbs of water until you have a thick paste. Put this in a piping bag and pipe your cross on each bun.
- Pop the buns in an oven at 200 C for about 20 minutes until golden.
To make the glaze melt your jam in a pan and when the buns are ready brush over with a pastry brush, then leave to cool.
These are best eaten the day you make them. Don’t fancy the cross? No problem serve cinnamon/ fruit buns at any time of the year.