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Gluten Free Chocolate Hot Cross Buns

 Gluten Free Chocolate Hot Cross Buns

For the gluten free chocolate lovers these are simple fabulous!  Change the cross to a smiling face for any time of the year.

Gluten free is for life not just Easter. (wink wink) 

You will need:

500g Wholesome Breadmix

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

Liquids:

50g melted butter, cooled**

375ml slightly warm milk**

150mls water

1 egg**

** To make dairy and egg free, exchange liquids to 575ml slightly warm water only

How to:

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. 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 hot oven, 200°C for 20-25mins 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:

2 heaped tablespoon white gluten free flour

1/4 teaspoon baking powder, 

1 heaped teaspoon sugar

Option: add 1 tablespoon cocoa if you want chocolate crosses.

Mix with enough water to a form a paste.

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

To make glaze:

1 tablespoon apricot jam or honey

2 teaspoons water

Gently heat to combined and a sticky glaze has formed.