With Easter fast approaching I thought I would re-post my hot cross bun recipes from last year. One is gluten-free, the other is the same recipe but using spelt flour.
The first recipe I posted for these buns last year was for both dairy-free, gluten free hot cross buns. The taste was spot on but they were a little dense for my liking so I had a go at a second recipe with spelt flour and wow, what an improvement! They’re not gluten-free, but they are low gluten and spelt flour is often tolerated much better by people with gluten intolerance than normal flour so they’re not awful .
The original recipe is below and for the “tweaked” version, I just used white spelt flour, instead of the rice flour, corn flour and xanthan gum and upped the yeast a bit…and….. we have… yummy buns! woohoo!
If you want to stick to gluten free though – the original recipe isn’t half bad!
If you like it you can use candied peel instead of the orange and lemon zest (I’m not a candied peel fan myself which is why I haven’t used it). These are a little dense but being a little dense isn’t too much of a bad thing – I still manage to devour loads of them in one sitting!
100g Rice flour
1.5 tsp Dried yeast
0.5 tsp Xanthan gum
2.5 tbsp Coconut palm sugar / unrefined raw sugar
0.5 tsp Himalayan rock salt
1 tsp Mixed spice
0.25 tsp Ground cinnamon
Zest of 1 lemon
Zest of 1 orange
50g Olive oil
225 ml Warm water
100g Raisins / currants
For the Cross (optional)
4 tbsps Rice flour
1.5 tsps Cornflour
pinch of Xanthan gum
1.5 tbsps Coconut palm sugar/ unrefined raw sugar
enough water to make a pipeable paste
For the glaze: 3-4 tbsps Golden syrup
Preheat the oven to 180 C. Put the flours, yeast, xantham gum, spices, sugar, salt and orange and lemon zest into a bowl and mix well. Next add the oil and then start to add the water gradually, mixing as you go using a wooden spoon. The mix will have the consistency of a cake batter. Beat until all the lumps are gone. Finally stir in the raisons/currants. Scrape the mixture into the centre of the bowl and cover with clingfilm and leave to rise in a warm place for approximately 10 mins. It won’t rise dramatically but it will bulk up a bit.
- The proof is in the pudding…. or the hot cross bun dough!
While you wait you can make the dough for the cross. Put the flours, sugar and xantham gum into a small bowl and add enough water and mix to make a pipeable paste. Put this mixture into a piping bag, or if like me you don’t have one just pop it in a small plastic sandwich bag and then cut off the corner to pipe through.
After the dough has sat for 10 mins spoon it out onto a baking tray. Try to give your buns as much height as possible when you put the dough out. Pipe the white cross over them. Cover the tray loosely with clingfilm and leave to prove in a warm place for another 5 mins.
Place then in the oven for 10 – 15 mins. Check them regularly – the tops should start to brown and they should sound hollow when tapped on the base! Once done remove from the oven and allow to cool. If you want to glaze them then gently warm the golden syrup and then paint over the top while the buns are cooling (warning it makes them deliciously sticky!). Allow to cool.
These are definitely best eaten warmed or toasted with some lovely home-made jam!