I love Hot Cross buns they are one of my favourite things to enjoy with a hot cup of coffee. Traditional Hot Cross buns are made with strong bread flour even when they are gluten free, but gluten free bread flour can be hard to source or you don't just want to buy a whole bag for one bake. Hot Cross buns have always reminded me of Scandinavian cinnamon rolls without the fruits and I thought why you couldn't make them with normal gluten free plain flour blend? The end result is delicious gluten free Hot Cross buns that you need to try.
300 ml warm whole milk
85 g caster sugar
125 g butter, room temperature
2 tsp/5-7 g psyllium husks
15 g instant yeast (make sure it's gluten free)
1 free range egg
575-600 g gluten free plain flour blend
1 zest of orange
1 apple, peeled cored and chopped small
2 tsp ground cinnamon
For the cross:
50 g plain flour
enough water to make a paste
For the top:
2 tbsp apricot jam or golden syrup, heated
1. Warm the milk to 42°C. To a bowl add your milk, psyllium husks and yeast. Let it stand for 10 or so minutes. Add the sugar.
2. If you have a electric stand mixer fit the paddle attachment and add the flour slowly. If not, use your hand to mix it throughly. Add first around 500 grams and see what the dough looks like. Add slowly more to achieve a dough.
3. Add the egg and soft butter.
4. Add orange zest, apple, cinnamon and currants.
5. Use a ice cream scoop or a spoon to get small balls of dough out of the bowl. Grease your hands with water/oil and make buns. Place them on top of a baking parchment paper on a tray quite close to each other.
6. Leave them to rise for 30 minutes in a warm place covered with a tea towel.
7. Heat the oven to 210°C
8. Make a paste and pipe the crosses.
10. Bake for 13-15 minutes. Increase the temperature to 225°C for the last 2 minutes to achieve a golden top.
11. Heat the jam or syrup in a pan and brush the buns when they are still warm.