Gluten-free hot cross buns

Gluten-free hot cross buns

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(5 ratings)

By

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Cooking time

Prep: 30 mins Cook: 20 mins Plus proving

Skill level

Moderately easy

Servings

Makes 15

Paul Hollywood's fruity bakes are just as delicious when you make some simple swaps to make them wheat-free

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
226
protein
5g
carbs
41g
fat
4g
saturates
2g
fibre
2g
sugar
14g
salt
0.5g

Ingredients

  • 300ml full-fat milk, plus 2 tbsp more
  • 50g butter
  • 500g gluten and wheat-free white bread flour (we used Doves Farm gluten & wheat free white bread flour)
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 2 tsp quick or fast-action yeast
  • 1 large egg, beaten
  • 1 tsp olive oil
  • 75g sultanas
  • 50g mixed peel
  • zest 1 orange
  • 1 apple, peeled, cored and finely chopped
  • 1 tsp ground cinnamon

For the cross

  • 30g gluten and wheat-free plain flour, plus extra for dusting

For the glaze

  • 3 tbsp apricot jam

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Method

  1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
  2. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  3. Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
  4. Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  5. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Recipe from Good Food magazine, April 2012

Comments, questions and tips

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Comments

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Dansybelle's picture
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I can confirm that this is an extremely poor recipe. BBC good food should definitely delete it. Flavourless,rock hard, Fail!

laevans's picture

I am wondering whether ANYONE has made this recipe and had it turn out successfully yet?

biancaohlin's picture
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Too dry and unappealing. I regret the time I spent baking these.

susiewyld's picture
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So disappointing. I have to agree with Flossie and Aldazita - absolutely disgusting. Bad rock cakes is a good description - taste was just about OK but absolutely not related to Hot Cross Buns at all. Please remove or test texture was unacceptable (and change that photo!). Not sure how meateater gave them 10 out of 10 and would be curious to know how our results can be so different. I don't know how to give a zero rating so have had to give one star - but deserved zero.

megcorrick's picture

These simply do not work: it seems to have had wheat flour substituted with G/F flour. You cannot do that. Please would somebody remove or revise this recipe before other people are disappointed.

eleanor5's picture
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10 out of 10 for taste, texture and not too heavy. I used Doves Farm GF Bread flour. Only ingredient I did'nt have was the apricot jam, used orange marmalade instead....even better!

aldazita's picture

I made this today and I am sorry to say that it was total rubbish! They came out looking like bad rock cakes and the taste was disgusting! I actually nearly vomitted, this is a first for me on this site! Bad, bad, please do not waste your time or money on this recipe!

goodfoodteam's picture

Thanks for your feedback everyone. This recipe has now been amended following an upload error. If you continue to experience issues, please let us know. Many thanks, the Good Food team.

susiewyld's picture
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The photo used above is identical to the regular (non gluten-free) hot cross buns on the BBC Good Food site which I think is possibly misleading. It's good to know how these will look so please could you change the photo to the gluten-free version? Or can you assure me that this is how they could look? Thanks.

goodfoodteam's picture

Thanks for your feedback everyone. This recipe has now been amended. If you continue to experience issues, please let us know. Many thanks, the Good Food team.

dairyandwheatfree's picture

With all due respect Bianca it is not a case of being 'fussy', but rather a case of wheat intolerance - hence the need for a usable 'gluten free hot cross bun recipe'!!!!

solentgreen's picture
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If you aren't fussy about Gluten or Wheat you can make these with proper, normal flour. I normally add the butter after they are cooked and have cooled down. I simply slice them open (with a knife) and put the butter inside, although 50g is quite a lot.

alisauros's picture

TERRIBLE RECIPE DON'T WASTE YOUR INGREDIENTS ON THIS. Even if you do as Elizabeth above suggests, it doesn't work.

Anyone who's tried this recipe is owed some really expensive ingredients and an apology from Paul and the BBC.
This is why:
The recipe is inaccurate. It is therefore a lie that it is 'tested'. The photo is of wheat buns, not gluten free. The dough does not rise. The finished product is only good for stoning crows. THE ONLY NICE THING WAS THE FLAVOUR.

You can't just transpose a wheat recipe straight into gluten free. As a talented bread maker you know that surely Paul, so why allow someone to use your name for this recipe and make you look ignorant?
Can I suggest you and the Beeb do a Gluten Free cookery series and find out how to cook some really good breads,cakes, and biscuits for us Freefromers? Everyone knows someone who eats GF, so it wouldn't be a wasted series. I love the Bake Off, watch it all, can't eat a single thing. Please?

ilyaburkin's picture

It doesn't work. The dough is not proving. Which exactly gluten free flour to use? What about baking powder or xantham gum? I am upset.

elizabethaedwards@btinternet.com's picture

This recipe has been adapted from one by Paul Hollywood. According to the original instructions, the milk should be brought to the boil and the butter added to the hot milk. Then leave to cool to blood heat before using. Hope this helps.

emmaj1986's picture

I was looking for a gluten free hot cross bun recipe and stumbled across this one. However like Grace and Andrew I cant make it untill someone from the Good Food team can kindly let us know when to add the butter?!?. Please update quickly as I want to make these....NOW!!! (They look so tasty)

graceandrew's picture

Instructions aren't complete or clear.
Is the butter required and when does it get added? In step 1 with the flour etc? Does it need to be softened? Also doesn't say anywhere to warm the milk up before it is added

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