It’s almost Easter, which means it’s time for the ultimate treat – Hot Cross Buns!
You can find an abundance of Hot Cross Buns in shops. Truth be told, they are absolutely everywhere, and have been since just after Christmas. The trouble with shop bought options is that none of them are safe for Callum.
Yep, out of all of the incredible options available to buy, not a single one is Callum safe!
So, true to form, I’ve come up with a totally safe version for him. My boy is not missing out!
These beauties are:
Not bad eh!
They’re also really simple to make, and taste as good as the ‘real’ ones!
So here you go, I give you totally ‘Free-from Hot Cross Buns’
You will need
For the buns:
- 280ml dairy-free milk
- 20ml dairy-free cream
- 50g dairy-free butter
- 500g gluten-free flour
- 1tsp salt
- 80g golden caster sugar
- 2tsp fast action yeast
- X1 made up egg replacer
- 1tsp melted coconut oil + a little extra for greasing
- 100g sultanas
- 1 apple – peeled, cored and finely cubed
- 1tsp mixed spice
For the cross:
- 40g gluten-free flour
- 3tbsp dairy-free milk
- ¼ tsp vanilla extract
For the glaze:
- 4 tbsp Sweet Freedom Fruit Syrup
Place the dairy-free milk and cream in a microwavable jug, and heat in 30 seconds bursts until the milk is hot but not boiling.
Add the dairy-free butter to the hot milk and leave to melt for a minute before stirring well.
In a large bowl, add the gluten-free flour, salt, golden caster sugar and yeast and gently stir together.
Pour the milk and butter mix into the flour mix, and use a wooden spoon to stir, before bringing the dough together with your hands. (Be really careful NOT to knead!)
Using a separate large bowl, lightly grease it with a little of the melted coconut oil, then place the dough in the bowl. Cover with cling film and leave in a warm area to rise for around an hour, or until it has doubled in size.
Remove the cling film, and add the melted coconut oil, sultanas, apple and mixed spice to the dough. Carefully stir into the dough.
Using a little coconut oil, lightly oil your hands, then divide the dough into 100g portions, and roll into smooth balls.
Place the dough portions onto a lined baking tray and leave to rise for another hour or so.
Preheat the oven to 220c/ 430f/ Gas 7.
In a small bowl, add together the 40g of gluten-free flour, the vanilla extract, and 3tbsp dairy-free milk (you may not need all of it) until you have a smooth paste. Place in a piping bag with the end chopped off and pipe a cross on each of the buns.
Place the tray in the oven and bake for around 20 minutes until golden.
Remove from the oven and brush all of the buns with the Sweet Freedom Fruit Syrup before leaving to cool.
Serve with a little dairy-free butter, and maybe some jam too!
We've linked this recipe up with #recipeoftheweek hosted by Emily Leary, A Mummy Too!
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