A soft and dense, wholesome gluten free hot cross bun recipe. These delicious fruit buns are perfectly spiced with cardamom, cinnamon and nutmeg and studded with juicy sultanas.
1 Stand Mixer with Dough Hook or mixing bowl, wooden spoon and whisk
Measuring Cups and Spoons
2 Baking trays
Ingredients
Buns
7gramsinstant yeast
1 ½cupsorganic sultanas(244 grams ) or raisins
3tablespoon psyllium husk(15 grams)
155milliletreswater(150 grams)
½cuprapadura sugar(90 grams)
1 ¼cupssorghum flour(177 grams)
1 ½cupsrice flour(261 grams)
1 ¼cups tapioca flour(142 grams)
1tablespoon xantham gum(8 grams)
2teaspooncinnamonground
½teaspoonnutmegground
¼teaspooncardamomground
¼teaspoonclovesground
½teaspoonsea salt flakes
1 ½cupssoy milkwarmed
1orangezest only
2 ½tablespoonextra virgin olive oil
1eggroom temperature
Extra flourfor rolling
Egg Wash
1egg
2tablespoonsoy milk
Crosses
2tablespoonrice flour(20 grams)
2tablespoontapioca starch(13 grams)
¼teaspoonxantham gum
5tablespoonwater
1tablespooncoconut oil(11 grams) extra virgin, cold pressed, liquefied
Glaze
4tablespoonapricot jamlow sugar
2tablespoonwater
Instructions
Buns
Line a baking tray with baking paper and set aside.
Place sultanas or raisins into a medium sized heat proof bowl and top with boiling hot water. Set aside to rehydrate while moving onto the next steps (approximately 10 minutes). After rehydrated, strain off the liquid by pouring the sultanas and water into a sieve over the sink. Return the sultanas to a clean bowl and set aside.
1 ½ cups organic sultanas
Meanwhile, in a small bowl add the psyllium husk with the water. Stir to combine and then set aside until the psyllium husk absorbs all the water and forms a gel.
3 tablespoon psyllium husk, 155 milliletres water
To a large mixing bowl or stand mixer add the rapadura sugar, sorghum flour, rice flour, tapioca flour, xantham gum, yeast, cinnamon, nutmeg, clove, cardamom, and sea salt. If mixing in a bowl, whisk to combine. If using a stand mixer, use the dough hook and mix on low to combine. After, use a spatula to ensure all of the flours and spices are fulling incorporated.
7 grams instant yeast, ½ cup rapadura sugar, 1 ¼ cups sorghum flour, 1 ½ cups rice flour, 1 ¼ cups tapioca flour, 1 tablespoon xantham gum, 2 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cardamom, ¼ teaspoon cloves, ½ teaspoon sea salt flakes
Add the psyillium gel, sultanas, egg, warm milk, zest and olive oil. Mix well to combine and then using hands, squeeze the mixture together until a smooth dough forms. If using a stand mixer, mix on low until a smooth dough forms, being sure to scrape down the sides and bottom of bowl so that all the dry mixture is incorporated.
1 ½ cups soy milk, 1 orange, 1 egg, 2 ½ tablespoon extra virgin olive oil
Generously flour a clean surface and turn the dough out onto the surface. Using hands, form the dough into a long log and cut into 14 pieces. Pick up one piece of dough and use hands to form a circular shape, about 2 cm thick. Pick one edge of the dough and bring it into the centre of the dough. Repeat with the opposite side and then repeat on the perpendicular (so that you are bring in four edges of the dough to the centre). Turn the ball over and roll gently around in a circle to seal the bottom of the dough and to form a bun. Place onto the baking Tray.
Extra flour
Repeat the previous step until each bun is formed. Be sure to place each bun around 2 centimetres apart. Place the tray in a warm place, covered with glad wrap, to proof until the buns have doubled in size.
While the buns are rising, preheat the oven to 200 degrees Celsius (non-fan forced) or 180 degrees Celsius (fan-forced).
Egg Wash
Make the egg wash by whisking together the egg and milk.
1 egg, 2 tablespoon soy milk
Once the buns have almost doubled in size, use a pastry brush to lightly brush the egg wash over the surface of the buns.
Crosses
Whisk together the rice flour, tapioca starch, xantham gum, melted coconut oil and water together to create a smooth paste.
Pipe mixture across the top of each bun to create a cross.
Place a baking dish onto the bottom shelf of the oven and fill with boiling water. Place the two baking trays with buns into the middle rack of the oven. After ten minutes remove the baking dish of boiling water and continue baking buns for a further 20 minutes. Buns are baked when golden brown and spring back when pushed down.
Once baked, remove buns from oven and transfer immediately to a wire cooling rack.
Apricot Glaze
Add the apricot jam and water to a small saucepan and bring to a medium heat, whisking to combine.
4 tablespoon apricot jam, 2 tablespoon water
Use a pastry brush to brush glaze onto the top of each bun.
Serve buns slightly warm or room temperature.
Video
Notes
Storage
Store in an airtight container at room temperature for up to 3 days. Buns can be frozen in airtight container and defrosted as needed.
Serving
These gluten free hot cross buns are best on the day of baking. If serving following the day of baking, warm in the microwave for 40 seconds to return to their just baked softness.