Hot cross buns have been a household tradition for decades over Easter. This gluten free Easter buns are easy to make and simply delicious served warm with a little bit of butter.
1 packet gluten-free bread mix – 500g
1/2 cup (115g) caster sugar
1 sachet dried yeast
1/4 teaspoon mixed spice
1 1/2 tablespoons ground cinnamon
1 tablespoon (25g) soft butter
1 3/4 cup (450ml) warm water
1 cup (80 – 100g) sultanas
For the Cross
1/2 cup gluten-free self-raising flour
1/2 cup water
Preheat the oven to 240C
In a large bowl, combine sugar, margarine, yeast and sultanas with warm water and mix well; then add spices and crusty bread packet and stir with a wooden spoon until well combined.
Let the dough rest for 15min, then dust the bench with gluten-free flour and begin to knead the dough till elastic.
Roll the dough in to small round balls and place on a prepared tray, cover the tray with a damp tea towel and let it prove for a further 35 -45 min.
For the Cross: mix 1/2 cup of gluten free self-raising flour with 1/2 cup water. Spoon the mix into a piping bag with a fine tip, or a plastic bag with a small hole.
Just before baking, brush each bun with a little oil. Then, using the mix in piping bag, make a cross in the centre of each bun.
Set to bake for 16 – 18minutes.