These gluten free hot cross buns taste just as good as the original recipe (especially with butter)!
Looking for more hot cross buns? Or more gluten-free recipes?
Ingredients
Method
Grease a deep 23cm square cake pan.
Combine sifted flour, spices, yeast, gum and sugar in a large bowl.
Place egg whites, egg, oil and half the milk in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth. Fold through sultanas.
Divide dough into 16 pieces. With wet hands, shape dough into balls. Place balls into pan; cover, stand in a warm place for 45 minutes.
Meanwhile, preheat oven to 220°C.
Make flour paste for crosses: Combine flour and sugar in a small bowl. Gradually blend in enough of the water to form a smooth paste. Place in a piping bag fitted with a small plain tube. Pipe crosses on buns.
Bake buns for 20 minutes or until golden and the buns sound hollow when tapped. Transfer buns, top-side up, onto a wire rack.
Make glaze: Stir ingredients in a small saucepan over mediumheat, without boiling, until sugar and gelatine dissolve.
Brush tops of hot buns with hot glaze. Serve buns warm.
Hot cross buns are best served warm on the day you make them. Buns can be reheated in the microwave on HIGH (100%) in 10-second bursts until heated through.
Test Kitchen tip
