Gluten Free Hot Cross Buns

Not too late to whip a batch of these up across the Easter long weekend. Do you prefer a traditional fruit hot cross bun or choc chip bun?

Gluten Free | Serves 12


1½ cups warm milk

2 x 7g sachets dried yeast

750g gluten free plain flour

½ cup caster sugar

3 teaspoons cinnamon

½ teaspoon of salt

1 cup dark chocolate chips

125g butter

2 eggs


Mix ½ cup milk to a jug and stir in yeast. Set aside for 10 minutes until frothy.

Reserve ¼ cup flour in a small bowl.

Combine remaining flour, sugar, mixed spice, salt and chocolate chips in a large mixing bowl.

Add melted butter, egg, yeast mixture and remaining 1 cup milk to form a soft dough.

Knead dough on a lightly floured surface until smooth. Clean and grease the bowl with butter then place the dough into the bowl. Cover with plastic and leave in a warm place for 45 minutes or until doubled in size.

Preheat oven to 190°c. Grease a 20 x 30cm baking pan.

Turn dough onto a lightly floured surface. Knead for 5 minutes. Divide into 12 even pieces. Arrange snugly in the pan.

Add 2-3 tablespoons of water to the ¼ cup flour to make a thick paste. Transfer to a small snap-lock bag and snip off the corner. Pipe crosses on tops of buns.

Bake for 20-30 minutes or until golden. Serve with butter. ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​ ScheduleSchedule

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