Hot cross buns are the perfect breakfast treat for the whole family. Follow this simple recipe to show off your baking skills.
Suitable for Gluten-free | Dairy-free
Serves 12
Prep time 30 minutes (plus proving)
Cook time 25 minutes
Ingredients
- 300ml almond milk *
- 50g gluten and wheat-free plain flour *
- 2 tsp mixed spice *
- 7g sachet easy-blend yeast *
- 75g 75g golden caster sugar
- 1 tsp salt *
- 1 egg
- 80g sultanas *
- 30g mixed peel
- Finely grated zest of 1 orange
* Available at Holland & Barrett
Method
Step 1
Place the almond milk and sunflower spread in a pan and heat gently until spread dissolves. Remove from the heat and leave to cool until hand hot (approx. 37ºC).
Step 2
Sift the flour into a warmed mixing bowl with the mixed spice, then stir in the yeast, sugar and salt.
Step 3
Whisk the egg into the cooled milk mixture then make a well in the centre of the dry ingredients and add the liquid.
Step 4
Mix well to bring the mixture together and form a ball. Don’t knead. Lift into a clean, lightly oiled bowl, cover loosely with cling film and leave to rise in a warm place until doubled in size.
Step 5
Tip the sultanas, mixed peel and orange zest on to the dough and work in to the mixture. Divide into 12 equal-sized balls and shape into buns using lightly floured hands. (As a guide they should weigh roughly 80g each.)
Step 6
Set them well apart on to 2 non-stick baking trays, cover loosely with oiled cling film and leave to rise for another hour in a warm place.
Step 7
Heat the oven to 220ºC/200ºC fan/gas 7. Mix the flour for the cross with enough water to form a paste, spoon into a disposable piping bag, snip off the end and pipe a cross on top of each bun.
Step 8
Bake for 20–25 minutes until golden and a crust has formed.
Step 9
Remove from the oven, immediately brush with honey to glaze, and allow to cool on a wire rack.
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