The Softest Gluten Free Hot Cross Buns
These new and improved gluten free hot cross buns are so good you'll never miss the old glutenous ones. Soft, spiced and studded with fruit or chocolate with a chewy, golden crust, these buns are amazing by themselves and even better with butter. They even toast well for breakfast the next day!
These unassuming little buns took me many, many, MANY attempts to get the recipe right, and this is actually my new and improved version! The gluten free hot cross buns available in the supermarkets are sad little things that aren't really worth your hard-earned money (in my opinion), so a decent alternative was at the top of my to-do list.
This recipe improves on the old one in a number of ways:
Size: Dividing the dough into eight as opposed to twelve portions gives you the bun you deserve, not some teeny tiny little imposter.
Dietary requirements: my old hot cross buns used an enriched dough like you would typically see in traditional recipes with milk, eggs and butter. While my new recipe still uses a little butter in the dough and an egg for glazing, for a fairy free version you can use a dairy free butter alternative, and for an egg free or vegan version you can used your favourite milk in place of the egg wash.
Texture: My original hot cross buns had a pretty great texture, and these are even better. They're fluffy inside with the perfect amount of chew, and if you want your butter to seep into the bread (without running straight off like it does SO OFTEN with gluten free breads) these are the buns for you!
How to Proof Gluten Free Bread
Proofing gluten free breads is never an exact science, as I've discovered time and time again since I started experimenting with my own recipes. I am starting to develop a technique to determine when to put bread in the oven, however, and it's all to do with the feel of the buns. When you first shape your hot cross buns if you prod the side it will feel soft but dense at the same time - because the bread hasn't begun the second proof you won't feel any air bubbles inside yet. Part way through the second proof if you prod (gently!) the side and base of the buns again you should start feeling some bubbles, but it will probably still feel dense in parts. As my breads are coming to end of the time when I expect them to be ready I look for a very soft, light, bubbly texture on the top, side and base of the buns with no areas that feel denser or heavier. I always make note of which buns I shaped first and last so I can judge when the whole batch is ready, as well.
In this recipe you have the option of traditional fruit buns or chocolate buns, but you're not limited to only those. Supermarkets are getting pretty creative with hot cross bun flavours, so there's no reason you can't too!
Watch How to Make The Softest Gluten Free Hot Cross Buns
These buns are amazing fresh, but make sure you cool them at least a little bit before getting stuck in. They keep well in an airtight container at room temperature for 3-4 days, though they will harden as they sit. To soften, try microwaving them for 30 seconds, or they toast nicely too. The hot cross buns freeze very well, just cool the buns completely and place in a freezer safe bag.
The best gluten free hot cross buns I have ever had and I can't believe I made them myself ! So grateful for your recipes !