How To Bake Hot Cross Buns For Special Dietary Needs

Gluten-Free Hot Cross Buns

Ingredients

Ingredients for Gluten-Free Hot Cross Buns:

For the dough:

– 1 cup (120g) gluten-free flour blend

– half of cup (60g) potato starch

– 1/2 cup (60g) tapioca flour

– 2 tablespoons (16g) sugar

– 1 teaspoon (5g) prompt yeast

– 1/2 teaspoon (2.5g) salt

– half cup (120ml) heat milk (105-115°F / 40-46°C)

– 1/4 cup (60ml) water

– 2 tablespoons (30ml) melted dairy-free butter or oil

For the cross:

– 1/4 cup (60g) gluten-free flour blend

– 1 tablespoon (15ml) water

For the glaze:

– 1/2 cup (60g) icing sugar

– 2 tablespoons (30ml) water

Instructions

Gluten-Free Hot Cross Buns

Ingredients:

– 1 cup (120g) gluten-free flour blend, plus additional for dusting
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon floor nutmeg
– 1/4 cup (50g) gentle brown sugar
– 1 massive egg
– half of cup (120ml) milk of choice
– 1/4 cup (60g) vegan butter, melted
– 1/4 cup (40g) raisins
– 1/4 cup (40g) chopped blended peel (optional)
– 1 tablespoon orange zest (optional)

For the Cross:

– three tablespoons gluten-free flour mix
– 1 tablespoon water

Instructions:

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

2. In a big bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.

3. In a separate bowl, whisk collectively the egg, milk, and melted butter. Add the moist elements to the dry elements and blend until just combined.

4. Stir within the raisins, mixed peel, and orange zest (if using).

5. On a lightly floured floor, knead the dough for a few minutes till it comes together and types a ball. Do not over-knead.

6. Divide the dough into 12 equal pieces. Shape every bit right into a bun and place on the ready baking tray.

7. To make the cross, mix collectively the gluten-free flour and water till a thick paste forms. Transfer the paste to a piping bag fitted with a small spherical tip.

8. Pipe a cross onto every bun.

9. Bake for 15-20 minutes, or till golden brown.

10. Allow the buns to chill on a wire rack before serving.

Tips:

– For a softer bun, add an extra 1/4 cup of milk.
– If you don’t have blended peel, you can use candied orange peel as a substitute.
– You can even add other spices to your buns, corresponding to ginger or cloves.

Vegan Hot Cross Buns

Ingredients

Vegan Hot Cross Buns

Ingredients for the buns:

• 1.5 tsp lively dry yeast
• 2 tbsp heat water
• 1 tbsp vegan honey or maple syrup
• 2 tbsp vegan butter, melted
• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup almond milk, warmed
• 1/4 cup vegan bitter cream
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp floor cloves
• 1/4 cup dried currants
• 1 tbsp shredded orange peel (optional)
• 1 small orange, zested
• 1/2 tsp salt

Ingredients for the cross:

• 2 tbsp plain flour
• 2 tbsp water
• 1 tbsp maple syrup (optional)

Instructions

Vegan Hot Cross Bun Recipe Cross Buns

Ingredients:

• 3 cups plain flour, plus additional for dusting
• 1 tsp active dried yeast
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup plant-based milk, warmed
• 1/4 cup vegan spread, softened
• 1/4 cup blended dried fruit
• 1/4 cup chopped nuts
• 1 tbsp grated orange zest
• 1/4 tsp floor cinnamon
• 1/4 tsp ground nutmeg
• For the cross:
• 1 tbsp plain flour
• 2 tbsp water

Instructions:

1.

In a big bowl, whisk collectively the flour, yeast, sugar, and salt.

2.

Add the plant-based milk, vegan unfold, dried fruit, nuts, orange zest, cinnamon, and nutmeg to the dry components. Stir until a dough types.

three.

Turn the dough out onto a lightly floured floor and knead for 5-7 minutes until clean and elastic.

four.

Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in dimension.

5.

Punch down the dough and switch it out onto a flippantly floured surface. Divide the dough into 12 equal pieces.

6.

Shape every bit of dough right into a ball and place them on a baking sheet lined with parchment paper.

7.

Cover the buns with plastic wrap and let rise for another half-hour, or till virtually doubled in dimension.

eight.

Preheat oven to 375°F (190°C).

9.

To make the cross, mix the flour and water in a small bowl and stir until a clean paste types.

10.

Transfer the paste to a piping bag or plastic bag with the nook snipped off.

11.

Pipe a cross onto every bun.

12.

Bake for 20-25 minutes, or until golden brown.

thirteen.

Let the buns cool on a wire rack earlier than serving.

Dairy-Free Hot Cross Buns

Ingredients

1.5 cups (187 grams) robust plain (all-purpose) flour, plus extra for dusting

1.5 teaspoons active dry yeast

1 teaspoon caster (superfine) sugar

200ml heat dairy-free milk (I use soy milk measure first then warm gently in a saucepan or microwave)

5 tbsp (75 grams) softened butter, plus additional for greasing

1/3 cup (40 grams) caster (superfine) sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon floor allspice

1/4 teaspoon ground mixed spice

1/4 cup (20 grams) sultanas

1/4 cup (20 grams) mixed peel (candied orange, lemon and citron peel)

1 large free-range egg, beaten

For the crosses:

75g plain (all-purpose) flour

2 tablespoons water

Instructions

For those with dairy allergic reactions or intolerances, the traditional Easter treat of Hot Cross Buns can be loved with this delicious dairy-free version.

Ingredients

For the buns:

500g (1lb 2oz) sturdy white bread flour, plus further for dusting

75g (2 3/4oz) dairy-free unfold, plus further for greasing

50g (2oz) caster sugar

7g (1 half of tsp) fast-action dried yeast

pinch of salt

250ml (9fl oz) warm soya milk

1 medium egg, beaten

For the crosses:

75g (2 3/4oz) plain flour

2 tbsp water

Instructions

1. Grease a baking sheet and preheat the oven to 220C (200C fan/gas 7).

2. To make the dough, place the flour, dairy-free unfold, sugar, yeast, salt and warm soya milk in a large bowl. Mix well until the dough comes together. Turn out onto a lightly floured floor and knead for 5-7 minutes until clean and elastic.

3. Place the dough in a flippantly oiled bowl, cover with cling movie and go away in a warm place for 1 hour, or until doubled in measurement.

4. While the dough is rising, make the crosses. Mix the flour and water together to type a clean paste. Transfer to a piping bag and set aside.

5. Once the dough has doubled in dimension, punch it down to release the air. Divide the dough into 12 pieces and form into buns. Place the buns on the ready baking sheet and leave to prove for a further 30 minutes, or till doubled in size.

6. To make the crosses, pipe the flour paste onto the buns in a criss-cross pattern.

7. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked by way of.

8. Cool on a wire rack earlier than serving.

Low-Sugar Hot Cross Buns

Ingredients

INGREDIENTS:

For the buns:

1 ¾ tsp lively dry yeast (7g)

60ml warm water (110°F/43°C)

4 tbsp almond milk (60ml)

1 tbsp honey (25g)

400g robust bread flour, plus additional for dusting

½ tsp floor cinnamon

¼ tsp ground nutmeg

¼ tsp salt

75g unsalted butter, softened

1 massive egg beaten

For the topping:

75g plain flour

1 tbsp water

1 tbsp honey (optional)

Instructions

Low-Sugar Hot Cross Buns

Ingredients:

• 500g strong white bread flour, plus additional for dusting
• 7g sachet fast-action yeast
• 1 tsp mixed spice
• 1 tsp floor cinnamon
• 75g caster sugar
• 1 tsp salt
• 250ml warm milk
• 50ml sunflower oil, plus further for greasing
• 1 free-range egg, beaten
• 75g sultanas
• 50g dried cranberries

For the cross:

• 1 tbsp plain flour
• 2 tbsp water

Instructions:

1. Place the flour in a big bowl and make a nicely within the heart. Add the yeast, spice, cinnamon, sugar, salt, milk, oil and egg to the well. Stir the water into the flour using a round-bladed knife.
2. Once the dough comes collectively, tip it out onto a flippantly floured floor and knead for 10 minutes until clean and elastic. Add the sultanas and cranberries and knead for an extra 2 minutes till they’re evenly distributed.
3. Place the dough in a frivolously oiled bowl, cowl and depart in a heat place for 1 hour, or until the dough has doubled in dimension.
4. While the dough is rising, make the cross. In a small bowl, mix together the flour and water until you’ve a thick paste. Place the paste in a piping bag fitted with a small round nozzle.
5. Punch down the dough and divide it into 12 equal items. Shape the pieces into balls and place them on a baking tray lined with parchment paper.
6. To make the cross, pipe the paste onto the buns in a cross form. Cover the buns with cling movie and go away in a heat place for 30 minutes, or till the buns have doubled in dimension.
7. Preheat the oven to 190 degrees C (170 levels C fan-forced). Bake the buns for 20-25 minutes, or till they’re golden brown and sound hole when tapped.
8. Leave the buns to chill on a wire rack before serving.

Paleo Hot Cross Buns

Ingredients

Ingredients for Paleo Hot Cross Buns:

For the Buns:

1 cup almond flour

1/2 cup coconut flour

1/2 cup tapioca flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened almond milk

1/4 cup coconut oil, melted

2 eggs

1/4 cup honey

1 teaspoon vanilla extract

1/4 cup chopped nuts (optional)

For the Crosses:

1/4 cup almond flour

1/4 cup coconut flour

1/4 cup water

Instructions

Ingredients:

For the dough:

– 2 1/4 teaspoons active dry yeast

– 1 cup heat almond milk

– 1/4 cup honey

– 2 massive eggs, beaten

– 1 half cups almond flour

– 1 cup tapioca flour

– half cup arrowroot flour

– 1/4 cup coconut flour

– 1 teaspoon baking powder

– half teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup melted coconut oil

– half cup raisins

– 1/4 cup chopped walnuts (optional)

For the cross:

– 1/4 cup almond flour

– 1/4 cup water

Instructions:

To make the dough:

– In a big bowl, dissolve the yeast within the warm almond milk. Let stand for five minutes, till foamy.

– Stir in the honey, eggs, almond flour, tapioca flour, arrowroot flour, coconut flour, baking powder, baking soda, and salt.

– Beat until nicely combined.

– Stir within the melted coconut oil, raisins, and walnuts, if desired.

– Cover the bowl with plastic wrap and let rise in a heat place for 1 hour, or until doubled in size.

To make the cross:

– In a small bowl, combine the almond flour and water.

– Stir until a thick paste types.

To shape the buns:

– Punch down the dough and divide it into 12 equal parts.

– Shape every portion right into a ball and place on a parchment paper-lined baking sheet.

– Use a pointy knife to cut a cross into the highest of each bun.

To bake the buns:

– Preheat oven to 375°F (190°C).

– Bake for 20-25 minutes, or until golden brown.

– Let the buns cool on a wire rack before serving.