I nearly forgot about posting this recipe as I’ve been so busy with chocolate making this week!
Apple and cinnamon makes a lovely flavour combination for Hot Cross Buns. I’ve only used 1 apple in this recipe as I didn’t want to risk the buns having too much moisture. These freeze very well, with no sogginess at all after being defrosted and reheated.
They’re not difficult to make, as this recipe is very straight forward. However, there is some preparation required, but the rest of the work is done by the bread machine.
The apple makes the buns lovely and moist and the texture is soft and fluffy. They have just the right amount of spice and sweetness, topped with a delicious sugar spice glaze.
250g white rice flour
110g tapioca flour
70g brown rice four
70g sorghum flour
4 teaspoons xanthan gum
60g raw sugar (I use either the Coles or Woolworths brand of Organic Raw Sugar as it’s quite fine)
50g light muscovado sugar or light brown sugar
4 teaspoons cinnamon
2 teaspoons mixed spice
2½ teaspoons dried yeast
2 teaspoons gluten free baking powder
1½ teaspoons salt
600ml warm water (use less to start with and add more if necessary)
3 eggs, at room temperature
½ cup almond or rice milk, at room temperature
1/3 cup Macadamia nut oil or vegetable oil
1 teaspoon apple cider vinegar
1 red apple, cored and grated (leave the skin on)
Paste for the cross
6 tablespoons raw sugar
4 tablespoons white rice flour
4 tablespoons sorghum flour
2 tablespoons tapioca flour
¼ teaspoon xanthan gum
6 tablespoons almond or rice milk
4 tablespoons raw sugar
1 teaspoon mixed spice
Sift together all the flours, xanthan gum, baking powder, spices, yeast and salt in to a bowl, then stir through the raw and muscovado sugars.
In another bowl, add the eggs to ½ cup of the water and whisk until frothy. Then add milk, oil, apple cider vinegar and water, but hold back about ½ cup of the water and whisk to combine.
Next, gradually add the dry ingredients to the wet and mix well with a wooden spoon after each addition. The bread dough’s correct consistency needs to be thicker than a cake batter, but not as thick as cookie dough. Add extra water slowly, about 1 tablespoon at a time, until the correct consistency is reached.
Once you’re happy with the dough, stir through the grated apple and pour it into the pan of your bread machine, before selecting the dough cycle.
Then add the sultanas when the “Add ins” beeps sound (or at the very end of the mixing cycle, if you don’t have this feature).
At about 15 minutes before your bread machine has finished its cycle, preheat the oven to 160C and grease 2 muffin tins well. Then make a start on the paste for the crosses.
To make the paste, mix together the flours, xanthan gum and sugar. You’ll need approximately 3 ½ – 4 tablespoons of water to form a thick paste. Place this mixture into a piping bag fitted with a 5mm round nozzle and set aside.
At the end of the cycle, carefully spoon the risen bread dough into the muffin tins and fill them nearly to the top. Then, with dampened fingers, smooth over.
Next, pipe a cross on the top of the buns and bake for 30-35 minutes.
When there are only a few minutes of cooking time left, gently heat the milk, sugar and mixed spice in a small saucepan until the sugar is dissolved.
As soon as the buns come out of the oven, brush them with the glaze. Then remove them from muffin tin and transfer them to a wire rack, before brushing them with the glaze again.
Allow the buns to cool completely, before wrapping them individually in plastic wrap or you can fit 2 hot cross buns in sandwich size zip lock bag and then freeze. If you don’t think they will last that long, pop them into an airtight container instead.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8