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
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