Gluten-Free Hot Cross Buns
Indulge in the timeless appeal of freshly baked **Gluten-Free Hot Cross Buns**, a perfect addition to your Easter celebrations or an anytime treat! This recipe transforms the classic spiced bread into a gluten-free delight, featuring warm notes of cinnamon, nutmeg, and allspice, perfectly complemented by plump raisins. Made with a blend of gluten-free all-purpose flour and xanthan gum, these buns achieve a soft, tender crumb while being completely wheat-free. A signature flour-and-water cross graces the top of each bun, baked to golden perfection. With a prep time of just over 2 hours and yielding 12 servings, these buns are ideal for sharing at brunch or teatime. Serve them warm with a smear of butter or your favorite spread, and enjoy a comforting, gluten-free twist on a nostalgic favorite!
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Recipe Information
Ingredients
- 450 grams Gluten-free all-purpose flour
- 8 grams Yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 120 grams Raisins
- 300 milliliters Milk
- 50 grams Butter
- 2 large Eggs
- 1 teaspoon Xanthan gum
- 1 teaspoon Vanilla extract
- 100 grams Plain yogurt
- 75 grams All-purpose gluten-free flour
- 75 milliliters Water
Instructions
In a large mixing bowl, combine the gluten-free flour, yeast, sugar, salt, cinnamon, nutmeg, allspice, and xanthan gum. Stir until well mixed.
In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is warm. Remove from heat and let it cool to lukewarm.
In a separate bowl, beat the eggs and then add the vanilla extract and plain yogurt. Mix well.
Pour the milk mixture into the dry ingredients, followed by the egg mixture. Stir until the dough begins to come together.
Add the raisins and knead the dough in the bowl until smooth and elastic (around 5 to 7 minutes).
Cover the bowl with a clean cloth and let it rise in a warm place until doubled in size, around 60 to 90 minutes.
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each into a ball and place them on the prepared tray, spaced slightly apart.
For the cross, mix 75 grams of gluten-free flour with 75 milliliters of water to form a paste. Transfer this to a piping bag fitted with a small nozzle and pipe a cross over each bun.
Bake the buns in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and place on a wire rack to cool.
Serve warm or at room temperature. Enjoy your gluten-free hot cross buns!
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 630.1 g | 229% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 153.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 804 mg | 62% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
