You will need
Make your own gluten free hot cross buns this Easter. These are well worth the little bit of extra time they take to prepare time. You will be devouring these spicy buttered little morsels in no time at all. Not to mention the delicious aroma of them baking filling your house and getting everyone into Easter celebration mood.
Note: * To make dairy and egg free, exchange these ingredients for 525ml slightly warm water. If you are not using citrus juice use 575ml water.
Place all ingredients together in a large bowl or you can use your electric mixer with a dough hook. Mix until a dough is formed, your mixture will start off looking very wet, keep mixing. Your dough should be slightly sticky. If you find mixing is becoming a little bit much for your arms, let you dough rest for 5 minutes and then come back to it. This will allow for the liquids to be absorbed into the dough.
Tip out on to a floured surface. Hint: don’t over flour or you will get dry buns.
Divide into 12 equal sized portions and roll into smooth balls. Hint: keep your hands slightly damp, it stops the dough sticking to them.
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 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.