Gluten Free Hot Cross Buns

Gluten Free Hot Cross Buns

You know its Easter when you get a whiff of freshly baked spicy hot cross buns! Plus this recipe is gluten free and simply delicious with a bit of butter or jam!

  • 3 teaspoons (10g) dried yeast
  • 1 ¾ cups warm milk
  • 2 tablespoons caster sugar
  • 3 ¼ cups (plus 2 tablespoons extra) Healtheries Gluten Free Bread Mix
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground mixed spice
  • ½ tsp salt
  • 60g butter
  • 2 cups sultanas
  • 2 eggs
  • 1 teaspoon sugar
  • 2 Tbsp Healtheries Dietex Apricot Preserve, warmed to glaze

Makes

12 hot cross buns

Method

  1. You will need a stand mixer with dough hooks to make this recipe.
  2. Place yeast, milk and sugar in a small mixing bowl. Whisk to dissolve sugar. Rest for 10 minutes.
  3. 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.
  4. Add sultanas, eggs and yeast mixture. Beat for 7 minutes.
  5. Using a 1/3 measuring cup, scoop mixture into generous mounds on a greased 30x20cm lamington pan, making 3 rows of 4 mounds each. Allow space for dough to rise.
  6. Rest the dough in a warm place for 45 minutes until almost doubled. Preheat oven to 200°C/180°C fan forced.
  7. Mix extra 2 tablespoons bread mix, 1 teaspoon sugar and 1 tablespoon water to a paste and pipe crosses on buns.
  8. Bake for 25-30 minutes until cooked through and browned. Brush on jam while still warm.

Serving Suggestions

Serve warm with a bit of fat reduced spread and your favourite jam

Nutritional Information

Average Quantity per Serve

Energy 1370kJ (326Cal)
Protein 6.6g
Fat, Total 5.9g
- Saturated 3.3g
Carbohydrate 59.8g
- Sugars 30.1g
Dietary Fibre 2.4g
Sodium 460mg
 
 
 
 
 

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