Gluten Free Spiced Easter Hot Cross Buns Recipe with YesYouCan Plain Flour

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins are more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Zest one orange and add it to a bowl.

Add 120 grams of raisins and 20 grams of mixed peel to the bowl.

Squeeze the juice of the zested orange into the bowl and mix, then set aside to plump up.

In a separate bowl, combine 100 ml of full fat milk at 38 degrees Celsius, 85 grams of soft unsalted butter, and 80 grams of sour cream. Mix gently until combined.

Add 15 ml of organic vanilla paste and the orange zest to the mixture and mix well.

In another bowl, combine 440 grams of YesYouCan gluten-free plain flour, 40 grams of brown sugar, 38 grams of caster sugar, 2 grams of cinnamon, 1/4 teaspoon of cardamom powder, 1/4 teaspoon of clove, 1/4 teaspoon of cinnamon, and freshly grated nutmeg.

Add 7 grams of instant gluten-free yeast to the dry ingredients, keeping it separate from the salt.

Mix the dry ingredients briefly with a dough mixer before adding the wet ingredients.

Add half of the wet mixture to the dry ingredients and mix at low speed, then add the remaining wet mixture and increase the speed until a dough forms.

Add a pinch of sea salt flakes and 155 grams of egg to the dough and mix until well combined.

Add the plumped fruit mixture to the dough and mix for a few more minutes.

Prepare a floured surface and knead the dough gently until it forms a nice shape.

Place the dough in a bowl, cover with glad wrap or a damp cloth, and let it rise at 25-28 degrees Celsius for about 1 hour until doubled in size.

Prepare the cross paste by mixing 80 grams of YesYouCan flour with 120 ml of water to form a slurry, then pour it into a piping bag.

For the glaze, heat 30 ml of apricot jam, strain it, and mix with 15 ml of vanilla paste and 20 ml of water.

Prepare an egg wash by beating 1 egg (55 grams) with 1 tablespoon of cream.

After the first rise, shape the dough into 12 equal pieces of about 70 grams each.

Roll each piece into a ball by cupping and turning it in your palm.

Cover the shaped buns and let them proof for another 1 to 1.5 hours until doubled in size.

Brush the buns with the egg wash and pipe crosses on top using the prepared paste.

Bake the buns until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens