Hot cross buns (without the cross)

Hot cross buns (without the cross)
Hot Cross Buns

Gluten and Lactose Free Hot Buns

  • 300ml oat-milk
  • 1 orange, zested or I used clementine 
  • 50g unsalted butter (or lactose free block butter)
  • 1 egg, beaten
  • 1 tbsp olive oil
  • 500g gluten free bread flour blend
  • 80g caster sugar
  • 14g  yeast
  • ½ tsp salt
  • 1 tbsp plain gluten-free flour
  • 1 tsp mixed crushed cardamon + cinnamon + nutmeg
  • 100g dried mixed fruit
For the tops
  • 1 egg, beaten

How to

1.Heat the oat-milk and zest the orange into it. Add the butter too. Keep heating until little bubbles form on the edge. 

2. Leave the milk to cool. Add all the dry ingredients together.

3. Add the egg and oil. Then add the cooled Milk. Mix it well until its all combined. 

4. Split into about 9 pieces and pop on a reusable baking sheet in a tray. Cover and leave in a warm place for around 1.5 hours to rise. Brush with beaten egg once risen.

5. Pre heat oven to 180 and cook for 20 mins or until browned on top! Enjoy! You can also add an apricot jam mixed with water glaze which I highly recommend. 


Gluten Hot Buns

  • 625g strong white flour plus extra for dusting 
  • 1 tsp salt
  • 2 tsp of a combination of ground spices such as cinnamom, allspice, nutmeg, cloves and ginger)
  • 45g unsalted butter, cubed, plus extra for greasing
  • 85g caster sugar
  • 1 orange or clementine zested
  • 1½ tsp dried fast-action yeast
  • 1 free-range egg
  • 275ml warm milk
  • 125g dried mixed fruit of your choice

How to

  1. Warm the milk and grate in the orange zest. Then leave it to cool. In the mean time mix the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Add the sugar and yeast. Mix together. Beat the egg and add to the flour along with the cooled milk. Mix into a dough. 

  2. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

  3. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover with a clean teatowel and set aside in a warm place for 1 hour to prove.

  4. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape into a ball again and return to the bowl, then cover again with the teatowel and set aside for a further 30 minutes to rise.

  5. Turn out the dough onto a lightly floured work surface and divide into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the teatowel and set aside to rest for 5–10 minutes.

  6. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper cover with a teatowel and let them rise for a further 40mins. Preheat the oven to 240C/220C Fan/Gas 8.

  7. Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with apricot jam which has had water added to it. Enjoy!! 

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