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Gluten-free hot cross bun with butter

Gluten-Free Hot Cross Buns

Stefani Weiss
These Gluten-Free Hot Cross Buns are FODMAP friendly, very simple to make, pillowy soft, perfectly spiced, and just as delicious as the regular buns.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breads, Side Dish
Cuisine Baking, English, Gluten-Free, Low FODMAP
Servings 9 buns

Ingredients
  

  • 450 g (3 ⅓ cup) gluten-free flour blend
  • 280 ml (1 ¼ cup) warm milk
  • 70 g (⅓ cup) butter
  • 14 g Instant Yeast
  • 100 g (½ cup) sugar
  • 1 egg
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ tsp Vanilla Extract
  • zest from 1 orange
  • 80 g (½ cup) raisins

For Topping:

  • 60 g gluten-free flour
  • 90-120 ml water
  • 1 egg for egg wash
  • 1 tablespoon apricot or orange jam

Instructions
 

  • Add the milk, butter, and orange zest to a small saucepan and place on low heat. Heat through until the butter has completely melted. Remove from heat and add it in bowl of your stand mixer fitted with a dough hook or paddle attachment. Let it cool down sligtly before you add the rest of the ingredients. It needs to be lukewarm.
  • Add the sugar, vanilla extract, egg, salt, cinnamon, nutmeg, allspice, and half of the flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. The dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. (If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula.)
  • Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  • Cover shaped rolls with a kitchen towel, place them in a warm spot, and let them rise for 1-2 hours.
  • Preheat oven to 350°F (177°C).
  • To make the cross, mix warm water with gluten-free flour until it forms a thick, smooth paste (You want a thick paste that will pipe easily.) Spoon into a piping bag with a small hole cut off the tip.
  • Brush the rolls with egg wash, then pipe crosses onto the tops of the buns.
  • Bake the hot cross buns for 20-25 minutes until golden on top. Remove from the oven.
  • Microwave the apricot or orange jam for 20-30 seconds and then brush on top of the hot cross buns while they are still hot. Leave to cool for at least 30 minutes until eating.
Keyword Gluten-Free Hot Cross Buns