Gluten Free Hot Cross Buns
Inspired by Well & Good
If you find yourself with a little extra time during the Easter holidays, why not make your own homemade gluten free hot cross buns? (Or at any time of the year, for that matter!) … Because let’s be real, those that you can find at the supermarket are usually pretty average.
This is the recipe that I use and it is super simple and easy! It uses Well & Good Crust Bread Mix (which you can find in the baking aisle at Woolworths) so no need to weigh out different types of flour! This recipe has been adapted from one by Well & Good, however I have made some gut friendly adjustments. You can find the original recipe here: https://wellandgood.com.au/product/gluten-free-crusty-bread-mix/.
If you give this recipe a go, please let me know!
You will need:
25g pure unsalted butter
¼ cup coconut sugar
⅔ cup sultanas
⅓ cup dried cranberries
450ml warm water
1x Well & Good Crusty Bread Mix packet (includes yeast sachet)
1 tbsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
Extra gluten free plain flour to dust
2 tbsp extra virgin olive oil
For the cross: ½ cup each gluten free plain flour and warm water
To make:
In a large bowl combine butter, coconut sugar, sultanas, cranberries, warm water and yeast sachet. Mix well.
Add Crusty Bread Mix flour packet, cinnamon, nutmeg and allspice. Stir until ingredients are well combined. Leave the dough to prove in a warm place for 15 minutes.
Dust your workspace with extra flour. Place the dough mixture onto the floured bench. Gently knead the dough for a couple of minutes until it becomes elastic. You may need to add a little extra flour.
Prepare a baking tray with baking paper. Roll the dough into 12 evenly sized balls. Place onto the baking tray, ensuring they are close together, but with enough room to spread. Brush the buns with water so as to prevent cracking and cover with a damp tea towel. Allow the buns to prove for a further 40 minutes. While they rise, preheat the oven to 200°C fan-forced.
To make the cross, combine equal parts flour and water. Spoon the mixture into a piping bag or ziplock bag and snip a small hole in one corner.
Brush each bun with a little olive oil and pipe the cross mixture across the centre of each bun. Bake for 16-18 minutes or until lightly golden.
Happy baking!