Gluten Free Hot Cross Muffin Buns

Makes 6 muffin buns

Baked in a muffin tray, these lightly spiced, fruity buns are best served warm or toasted or they can be frozen for another day.  You could use left over buns to make Gluten Free Hot Cross Bread and Butter Pudding.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • FRUIT BUNS
  • 1 egg white
  • 100ml whole milk
  • ½ tsp lemon rind, grated
  • 125g FREEE White Bread Flour
  • 25g caster sugar
  • 1 tsp mixed spice (optional)
  • ½ tsp quick yeast
  • 25g currants
  • 15g mixed glacé peel
  • butter, for tray
  • HOT CROSS TOPPING
  • 1 egg yolk
  • ¼ tsp water
  • 25g fondant icing

Fruit Buns

  1. Break the egg, separating the white and yolk into separate bowls. Reserve the yolk for later.
  2. Add the milk to the egg white.
  3. Finely grate the lemon into the bowl and beat well.
  4. Put the flour, sugar, mixed spice and quick yeast, into a mixing bowl and stir to combine.
  5. Pour the milk mixture into the flour bowl and stir to make a paste.
  6. Add the currants and glacé peel to the bowl and stir to combine.
  7. Invert a large bowl over the mixing bowl and leave until risen and spongy, about 2 hours.

Hot Cross Buns

  1. Rub some butter generously around the inside of six holes in a deep muffin tray.
  2. Divide the mixture between the 6 holes of the muffin tray.
  3. Put the egg yolk and water into a small bowl and stir to combine.
  4. Paint the yolk mixture over the top of the buns.
  5. Roll the fondant icing into a 7cm/2¾” square.
  6. Cut twelve 5cm/2” wide strips.
  7. Lay two strips across the top of each bun to form a cross.
  8. Invert a bowl over the muffin tray and leave in a warm place for 40 minutes.
  9. Pre-heat the oven 20 minutes before you are going to bake.
  10. Bake for 10-12
  11. Transfer the hot cross buns to a wire rack to cool.
  12. When cold wrap and freeze the buns for up to a month.
  13. To serve, heat from frozen for 8-10 minutes and serve warm.

Equipment

deep muffin tray and 4 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7          

Cooking time

10-12 minutes

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Ingredients

Change Quantities:
  • FRUIT BUNS
  • 1 egg white
  • 100ml whole milk
  • ½ tsp lemon rind, grated
  • 125g FREEE White Bread Flour
  • 25g caster sugar
  • 1 tsp mixed spice (optional)
  • ½ tsp quick yeast
  • 25g currants
  • 15g mixed glacé peel
  • butter, for tray
  • HOT CROSS TOPPING
  • 1 egg yolk
  • ¼ tsp water
  • 25g fondant icing

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