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Gluten Free Chocolate Hot Cross Buns

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Gluten Free Chocolate Hot Cross Buns
Gluten Free Chocolate Hot Cross Buns
  • 500g Wholesome Bread Mix
  • 40g cocoa
  • 110g caster sugar
  • 12g gluten free yeast
  • 1 orange zest and 50ml juice or 1½ teaspoons apple cider vinegar
  • ¼ teaspoon salt
  • 200g chocolate chucks
  • 50g melted butter, cooled*
  • 375ml slightly warm milk*
  • 150ml water*
  • 1 egg*
* To make dairy and egg free, exchange these ingredients for 525ml slightly warm water.
For the crosses:
    • 2 tbsp gluten free white flour - heaped 
    • ¼ tsp gluten free baking powder
    • 1 tsp sugar - heaped 
    • Option: add 1 tablespoon cocoa if you want chocolate crosses.

For the glaze:
    • 1 tbsp apricot jam or honey
    • 2tsp water
Prep Time 30 minutes
Total Cook Time 1½ hours, including proving
Difficulty Easy
Ingredients 11
Nut free
Egg free option
Gluten free

Place all ingredients except the chocolate together in a large bowl. Keep mixing until a dough is formed. Your dough should be slightly sticky but be able to be rolled into balls.

Tip out on to a floured surface. Hint: don’t over flour or you will get dry buns.

Option 1: Flatten your dough and sprinkle the chocolate, roll and knead to mix the chocolate evenly through. Divide into 12 equal sized portions and roll into smooth balls.

Option 2: This one is for a chocolate gooey centre. Divide into 12 equal sized portions, roll and flatten to about 15-10mm. Place a good portion of chocolate in the centre, be generous! Use the fold over and tuck method to seal the chocolate in. Give the ball and gentle roll in your hands and place the tucked edge on the bottom on the tray.

Place in a lined tin with sides, keeping the buns close together but not quite touching. This lets them rise up instead of out.

Pipe on crosses and leave to rise in a warm, draft free place. There is no set time for rising but they should be nearly doubled in size.

Once risen, bake in a preheated hot oven, 200°C for 20-25 minutes until they are golden brown in colour.

Brush with glaze while still hot.

Remove from tin and leave to completely cool on a wire rack before eating.

To make crosses:

Mix together the cross ingredients with enough water to a form a paste, it should be similar to the consistency of toothpaste.

Put into piping bag or snap lock bag with the corner snipped off.

To make glaze:

Gently heat together the jam and water until a sticky glaze has formed.

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