Hot Cross Buns Recipe

Method

* Proving time: 80 minutes


1.Place the Glutafin Select Bread Mix and yeast in a large mixing bowl and mix with a fork to combine.
2.Beat in the remaining ingredients with a wooden spoon and mix to a thick batter.
3.Cover the bowl with cling film and leave for an hour to prove until the mixture has doubled in size.
4.Stir the dough with a fork to knock out the air.
5.Spoon into 10cm/4" rounds onto a baking sheet lined with greaseproof.
6.Smooth the hot cross buns with the back of dessertspoon dipped in water.
7.Cover with oiled cling film. Leave for 20 minutes to prove.
8.Brush with milk. Roll out prepared pastry into thin strips. Rest pastry in a cross pattern onto the bun before cooking. Brush with milk.
9.Cook until the hot cross buns are golden and risen.
10.Make the sugar syrup. Dissolve the sugar in the water. Brush onto buns whilst still warm.
11.Serve immediately or cut horizontally and serve toasted spread with butter.


Gluten-free, wheat-free option
Use 250g/9oz Glutafin Gluten Free Wheat Free Fibre Mix, 1½x5ml tsp dried yeast, 175ml/6floz full cream milk mixed with 100ml/4floz boiling water and 1x15ml tbsp melted butter. Remaining ingredients as shown. Follow method as above. Use shortcrust pastry made with Glutafin Gluten Free Wheat Free White Mix. The Hot Cross Buns spread a little on proving and baking so leave space between them on the baking sheet. Cook at 180°C/160°C Fan/350°F/Gas Mark 4 for 15-20 minutes.

To freeze
Place buns in an airtight freezer bag. Use within 1 month. Defrost for 2 hours. Cut in half and toast.