Daffodils are springing up, Cadbury’s mini eggs are back on the shelves and our post-work walks are getting lighter. Do you know what this means? It is officially acceptable to eat hot cross buns for breakfast. Some may wait until lent is over. But those people don’t have to live without gluten all year round *flashes lent exception card*.
Hot cross buns seem to be going through a mid-life crisis, getting a new haircut each year and changing this classic stable with bonkers ingredients. While I am all for this identity crisis, NOTHING beats the original. Packed to the brim with orange zest and dried fruits, this recipe stays loyal to the age old recipe creating a flavourful pillowy bun you’ll want to continue to eat post-easter.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free hot cross buns.
Swapping the fruit used is the simplest way to add some variation, dried cranberries work particularly well. Or if you’re feeling really sweet, swap half of the dried fruit for chocolate chips.
These hot cross buns will easily get you through a week's worth of breakfasts. Just store them in an airtight container, and toast them well before eating.
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Buns
Crosses
Glaze
Add the psyllium husk to the warm water and set aside for at least 5 minutes. Once ready, it will have formed a gel (don’t be put off by the look of it!).
While the psyllium gel is forming, mix all of the dry ingredients together in a large mixing bowl.
Pour the oil into the psyllium gel and stir well until a combined liquid and then add to the dry mixture. Follow this with the warm milk, melted butter and egg and mix well.
Use a zester to grate half an orange into the dough, and tip in your dried fruit.
Vigorously mix the dough together until fruit and orange zest is well distributed.
Line a large baking tray with baking paper, and with wet hand, roll eight even balls of dough onto the baking tray, spaced apart.
Oil one side of clingfilm and place the oiled side down onto the balls of dough, securing it on the sides to ensure it is airtight. Place in a warm place, or proofing draw for one hour.
While your buns are proofing, prepare the cross batter. Place all ingredients in a small mixing bowl and whisk together. Pour the batter into a piping bag and set aside for when your dough is risen.
When nearly doubled in size, remove the clingfilm from the baking tray and pipe on the crosses. Heat the oven to 220c fan, on bread setting if available. Pour boiled water into a tray and place into the oven. When the oven hits 220c fan, place the hot cross buns in the oven and reduce heat to 200c fan.
After 10 minutes, remove the tray of boiling water. Continue to bake for 20 minutes, placing a sheet of foil on the hot cross buns after 10-15 minutes to avoid them becoming too dark.
While your buns are baking, prepare your glaze by juicing an orange (approximately 1 tsbp of juice needed) and adding a tablespoon of icing sugar and stirring until the sugar has fully dissolved.
Allows the hot cross buns to cool before generously brushing the glaze on top.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.