These gluten free dairy free Hot Cross Buns were a bit of an experiment on my part to begin with. I’ve never been a massive fan of hot cross buns but I was intrigued to see how well they could be made gluten and dairy free, turns out very well. I was actually surprised at how easy it is to make them, I had presumed they would be complex as it wasn’t a recipe I knew however you know what happens when you presume!
It’s the taste of hot cross buns I had never really liked when I’d tried them prior to being diagnosed coeliac. So to make them suit my taste buds I’ve made them with cranberries and sweet cinnamon, I’m not a fan of a mixed fruit bun/cake/biscuit!
A good tip I would love to pass on is finding a decent place at the right temperature to get them or bread to rise. When I did my bread making course at bread ahead they told us to sit the tray in the grill above the oven and put your oven on at a low temperature. Works a treat.
If you’re a mixed fruit fan then you can easily add 100g of them in and make these gluten free dairy free hot cross buns your own personal taste.
Happy Easter x
Prep Time: 1hr 20 mins (including letting them rise for 1hr)
Cook Time: 25 mins
Gluten Free Dairy Free Hot Cross Buns
• 300ml of light coconut milk
• 1 large orange, zested
• 50g dairy free butter
• 2 eggs
• 1 tbsp of oil, plus extra for greasing
• 500g gluten free plain flour blend
• 80g caster sugar
• 2 x 7g sachets fast action dried yeast
• 2 tsp’s xantham gum
• 1/2 tsp salt
• 2 tsp’s sweet cinnamon
• 100g sweetened dried cranberries
• Put the milk in a medium pan with the orange zest and butter. Gently heat until bubbles appear at the edge of the pan, then remove from the heat and leave until the butter has melted and the milk has cooled slightly as give it a stir.
• In a separate bowl, beat together one of the eggs and the oil.
• In a large bowl, mix together the remaining ingredients. Then once the milk has cooled a little, pour it into the dry ingredients along with the egg and oil. Mix together.
• Lightly oil your hands and then form the mixture into 9 balls and put close together on a baking tray lined with nonstick baking paper. Cover the tray with a piece of oiled cling film and leave to rise in a warm place for 1 hour or until puffed up.
• Preheat the oven to 180°C. Brush the buns with the beaten egg. Mix the plain flour with 1 tbsp water to make a paste. Spoon into a disposable piping bag (or use a sandwich bag) and snip off the end to make a small hole. Pipe lines down and across the buns to make the crosses.
• Put the buns in the oven and bake for 25 minutes, until golden. Ready to serve warm or cold.