Hot cross buns are an Easter staple in my household, and a gluten-free lifestyle won’t stop us from enjoying this annual favourite! Enjoy them fresh from the oven with a light spread of butter.
Whether you’re a seasoned baker or a newbie to the gluten-free game, these are easier to bake than you’d expect. Soft, fluffy, sweet and spicy—you’ll want to make them again and again!
Gluten-Free Hot Cross Buns
Gluten-free traditional spiced sweet hot cross buns.
Ingredients
- 300 mL milk
- 1 egg large
- 50 mg butter unsalted
- 1 tbsp olive oil extra virgin
- 3 cups plain flour gluten free
- 1½ tsp yeast gluten free
- ¼ cup caster sugar
- ½ tsp allspice
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
- ¾ cup raisins
- 2 tbsp milk for cross
- water for cross
Instructions
- In a small saucepan over medium heat, gently heat the butter and milk, careful to not boil. Set aside to cool slightly.
- In a bowl, whisk the olive oil and egg together. Set aside.
- In a large mixing bowl, use a seive to add the flour, yeast, sugar, salt and spices. Mix to combine. Add the raisins and stir through.
- Combine the milk and butter mixture with the oil and egg, then slowly add this to your dry ingredients. Stir well with a wooden spoon. The mixture will be sticky.
- Line a baking tray with baking paper. Flour your hands and divide the mixture into about 10 sections, gently roll into balls and place them together on the tray. Cover with a clean tea towel and let sit in a warm but dry place for 1 hour.
- When ready, preheat your oven to 200°C (180°C fan-forced).
- Add a small amount of water to 2 tbsp plain flour, whisk to make a paste. You can spoon or pour this over your buns to make the cross, or use a piping bag for more precision.
- Bake the buns for 20-25 minutes. Let cool before serving. Enjoy!
Did you try this recipe? Let me know how it turned out for you in the comments below!
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