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This recipe is adapted from the Edmonds Hotcross Buns recipe, and I have only made it the once! I have never had the time to make hotcross buns from scratch before, so the novelty of having an Easter at home, and so much time has meant I have had a chance to try things I have never done before! The prep time includes the time that is required for rising, so you're not going to be in the kitchen that entire time, I can guarantee! They are denser than the traditional, but my family all gave me the thumbs up, and the flavour is amazing!

This recipe is gluten-free, dairy-free and nut-free; it is also safe for those who follow a vegetarian diet.

Yields1 Serving
Category, , , , , DifficultyIntermediatePrep Time2 hrs 10 minsCook Time30 minsTotal Time2 hrs 40 mins

 650 g GF Flour
 2.50 tsp Xanthan Gum
 70 g Brown Sugar
 2.25 tsp Instant Yeast
 375 ml DF Milk
 1 Egg (beaten lightly)
 100 g DF Spread
 1 tsp Salt
 1 tbsp Cinnamon
 1 tbsp Ground Ginger
 1 tbsp Mixed Spice
 2 tsp Nutmeg
 2 tsp Ground Cloves
 125 g Raisin
 125 g DF Chocolate Chips (my secret ingredient)
Cross Paste
 0.33 cup GF Flour
 0.50 tsp Gf Baking Powder
 0.25 cup Water
Sugar Syrup
 3 tbsp Caster Sugar
 2 tbsp Water

1

Combine the GF flour, sugar, yeast, and xanthan gum into the bowl of an electric mixer; then add the DF milk, egg and DF spread, and knead on low for 10 minutes using the dough hook.

2

Add the salt and spices, and continue kneading until smooth - approximately another 5 minutes.

3

Oil a big bowl, and pop the dough in this - leave covered in a warm place (on the bench is fine, I popped mine in our hot water cupboard), until it has doubled in size. This takes approximately 1.5-2 hours.

4

On a clean floured bench, knead in the raisins and chocolate chips.

5

Divide the mixture into 12 even-sized round buns, place on a baking tray (pre-lined with baking paper), cover and leave once again until doubled in size - this time it should only take about 30 minutes.

6

Preheat the oven to 190oC.

7

Make the cross paste by mixing together the GF flour, baking powder and water, and place in a piping bag if you have one. I don't have a piping bag, so I placed the mixture in a small sandwich bag and snipped the corner off when I was ready to make the crosses.

8

When the buns are doubled, score very gently with a sharp knife, a cross in the top, and then pipe the paste mixture onto this - I made the mistake of making quite a deep cross, and as you can see in the photo, it almost split the buns!

9

Pop the buns into the oven and bake for 30 minutes.

10

To make the syrup - bring the sugar and water to a low boil in a small saucepan, and stir until the sugar has completely dissolved.

11

Once the buns are cooked, allow them to cool for 5 minutes before brushing them with the sugar syrup.

Then when cool enough to eat, split open and slather with your choice of DF spread and enjoy!

Ingredients

 650 g GF Flour
 2.50 tsp Xanthan Gum
 70 g Brown Sugar
 2.25 tsp Instant Yeast
 375 ml DF Milk
 1 Egg (beaten lightly)
 100 g DF Spread
 1 tsp Salt
 1 tbsp Cinnamon
 1 tbsp Ground Ginger
 1 tbsp Mixed Spice
 2 tsp Nutmeg
 2 tsp Ground Cloves
 125 g Raisin
 125 g DF Chocolate Chips (my secret ingredient)
Cross Paste
 0.33 cup GF Flour
 0.50 tsp Gf Baking Powder
 0.25 cup Water
Sugar Syrup
 3 tbsp Caster Sugar
 2 tbsp Water

Directions

1

Combine the GF flour, sugar, yeast, and xanthan gum into the bowl of an electric mixer; then add the DF milk, egg and DF spread, and knead on low for 10 minutes using the dough hook.

2

Add the salt and spices, and continue kneading until smooth - approximately another 5 minutes.

3

Oil a big bowl, and pop the dough in this - leave covered in a warm place (on the bench is fine, I popped mine in our hot water cupboard), until it has doubled in size. This takes approximately 1.5-2 hours.

4

On a clean floured bench, knead in the raisins and chocolate chips.

5

Divide the mixture into 12 even-sized round buns, place on a baking tray (pre-lined with baking paper), cover and leave once again until doubled in size - this time it should only take about 30 minutes.

6

Preheat the oven to 190oC.

7

Make the cross paste by mixing together the GF flour, baking powder and water, and place in a piping bag if you have one. I don't have a piping bag, so I placed the mixture in a small sandwich bag and snipped the corner off when I was ready to make the crosses.

8

When the buns are doubled, score very gently with a sharp knife, a cross in the top, and then pipe the paste mixture onto this - I made the mistake of making quite a deep cross, and as you can see in the photo, it almost split the buns!

9

Pop the buns into the oven and bake for 30 minutes.

10

To make the syrup - bring the sugar and water to a low boil in a small saucepan, and stir until the sugar has completely dissolved.

11

Once the buns are cooked, allow them to cool for 5 minutes before brushing them with the sugar syrup.

Then when cool enough to eat, split open and slather with your choice of DF spread and enjoy!

Hotcross Buns [GF DF NF VEG]