Gluten Free Hot Cross Buns

In the spirit of Easter, I spent most of my Saturday out looking for gluten free hot cross buns - but to no avail. Perth really struggles when it comes to GF accessibility sometimes. So I tried to make some myself!

This was the first time I've ever worked with yeast. I *think* the yeast I used was gluten free - by law, gluten content now has to be disclosed - but you could kind of tell that I'd never made anything remotely bread-like before! I couldn't find gluten free bread flour, so I used normal plain flour. I also had some issues piping on the crosses - I had my piping bag inside out (whoops!) so it didn't pipe particularly well and oozed out the bump where the seam hit the nozzle... but still. They turned out less badly than I'd thought but were still quite dense. None the less, when toasted and slathered in butter, they are well worthwhile.


Gluten Free Hot Cross Buns - based on this recipe

You will need:

110g (1/2 cup) caster sugar
2 teaspoons dried yeast
250ml (1 cup) milk (at room temperature)
75g butter, melted
1 egg, lightly beaten
600g (4 cups) plain flour, plus extra, if necessary
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 C dried fruit (I used dried cranberries)
1 tsp salt

2 tsp milk, for glazing

for the crosses:
1/2 C plain flour
2 tsp sugar
1/3 C water

1. In a small bowl, combine a large pinch of the sugar with 125ml (1/2 cup) body temperature water, then sprinkle yeast over it. Stand mixture in a draught-free place for 7 minutes or until it becomes foamy.

2. Combine yeast mixture in a large bowl with the milk, butter and egg and stir to combine well.

3. Add flour, spices, dried fruits and 1 teaspoon salt, then stir until combined and a coarse dough forms (it may be necessary to use your hands).

4. Turn dough out onto a lightly-floured surface then, using your hands, knead dough for 10 minutes or until smooth and elastic, adding a little more flour if dough is sticky. Take care not to add too much extra fl our or buns will be heavy.

5. Place dough in a large, greased bowl, turning to coat, then cover with plastic wrap and leave in a draught-free place for 1-1 1/2 hours or until doubled in bulk.
   
   
6. Using your fist, gently punch dough down to deflate. Turn dough out onto a lightly-floured surface, pat into a rough round shape, then ask an adult to cut into 12 even-sized pieces with a large, sharp knife.
   
   
7. Roll each piece into a ball then place, 6cm or so apart, on a greased tray.
   Cover loosely with a kitchen towel and stand in a draughtfree place for 1 hour or until doubled in size. Grease base and side of one 58x30cm (or base and sides of two 29x16cm) baking dish(es) and pre-heat oven to 200°C.
   Using a metal spatula, and taking care not to deflate buns, place in dish(es), spacing them evenly apart. Brush surface of the roll with milk.
   
   
8. For crosses, combine flour and 80ml (1/3 cup) water in a small bowl and stir until smooth and combined. Place mixture in a piping bag fitted with a small, plain nozzle and pipe a cross shape over the top of each bun. Bake for 20 minutes (mine took 40), or until golden and risen, then turn out onto a wire rack and allow to cool.