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.
Place the water, yeast, and ½ of the caster sugar into a bowl. Mix and leave to sit until frothy (about 10 minutes).
Add the Hot Cross Bun Mix, remaining sugar, orange zest and juice. Mix until combined. Your dough should be slightly sticky.
Fold in your fruit or chocolate and mix until evenly distributed throughout the dough. Cover and leave in the bowl to rest for 10 minutes – don’t skip this step.
While the dough is resting, line a 25 x 30 cm (approx.) baking pan with baking paper and set aside.
Mix the dough again. It should now be soft enough to tip onto a lightly floured surface. Divide into 12 equal portions and roll each into a smooth ball.
Place the buns into your prepared tin, keeping them close together but not touching. This allows them to rise upward rather than outward.
In a small bowl, mix the cross ingredients with 3–4 tablespoons of water to form a smooth paste. Transfer to a piping bag with a small round nozzle (or a snap-lock bag with a tiny corner cut off). Pipe crosses on top of each bun.
Leave the buns to rise in a warm, draft-free place. There is no set time for rising, but they should nearly double in size.
Once risen, bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.
Near the end of baking, gently heat the glaze ingredients together in a small pot until combined and sticky. When the buns are finished, remove them from the oven and brush with the glaze while still hot.
Remove the buns from the tin and allow to cool completely on a wire rack before eating.