How To Bake Hot Cross Buns For Special Dietary Needs

How To Bake Hot Cross Buns For Special Dietary Needs

Gluten-Free Hot Cross Buns

Ingredients

Ingredients for Gluten-Free Hot Cross Bun Cross Buns:

For the dough:

– 1 cup (120g) gluten-free flour blend

– half of cup (60g) potato starch

– half of cup (60g) tapioca flour

– 2 tablespoons (16g) sugar

– 1 teaspoon (5g) instant yeast

– half of teaspoon (2.5g) salt

– half of cup (120ml) heat milk (105-115°F / 40-46°C)

– 1/4 cup (60ml) water

– 2 tablespoons (30ml) melted dairy-free butter or oil

For the cross:

– 1/4 cup (60g) gluten-free flour blend

– 1 tablespoon (15ml) water

For the glaze:

– 1/2 cup (60g) icing sugar

– 2 tablespoons (30ml) water

Instructions

Gluten-Free Hot Cross Buns

Ingredients:

– 1 cup (120g) gluten-free flour blend, plus additional for dusting
– half of teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon floor nutmeg
– 1/4 cup (50g) gentle brown sugar
– 1 massive egg
– half cup (120ml) milk of choice
– 1/4 cup (60g) vegan butter, melted
– 1/4 cup (40g) raisins
– 1/4 cup (40g) chopped mixed peel (optional)
– 1 tablespoon orange zest (optional)

For the Cross:

– three tablespoons gluten-free flour mix
– 1 tablespoon water

Instructions:

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

2. In a big bowl, whisk together the gluten-free flour mix, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.

3. In a separate bowl, whisk collectively the egg, milk, and melted butter. Add the wet components to the dry ingredients and mix till just mixed.

4. Stir in the raisins, mixed peel, and orange zest (if using).

5. On a flippantly floured floor, knead the dough for a couple of minutes until it comes collectively and forms a ball. Do not over-knead.

6. Divide the dough into 12 equal items. Shape every bit right into a bun and place on the ready baking tray.

7. To make the cross, combine collectively the gluten-free flour and water until a thick paste forms. Transfer the paste to a piping bag fitted with a small spherical tip.

8. Pipe a cross onto each bun.

9. Bake for 15-20 minutes, or till golden brown.

10. Allow the buns to cool on a wire rack before serving.

Tips:

– For a softer bun, add an extra 1/4 cup of milk.
– If you do not have combined peel, you ought to use candied orange peel as an alternative.
– You can also add other spices to your buns, similar to ginger or cloves.

Vegan Hot Cross Buns

Ingredients

Vegan Hot Cross Buns

Ingredients for the buns:

• 1.5 tsp active dry yeast
• 2 tbsp warm water
• 1 tbsp vegan honey or maple syrup
• 2 tbsp vegan butter, melted
• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup almond milk, warmed
• 1/4 cup vegan bitter cream
• 1 tsp floor cinnamon
• 1/2 tsp floor ginger
• 1/4 tsp floor cloves
• 1/4 cup dried currants
• 1 tbsp shredded orange peel (optional)
• 1 small orange, zested
• 1/2 tsp salt

Ingredients for the cross:

• 2 tbsp plain flour
• 2 tbsp water
• 1 tbsp maple syrup (optional)

Instructions

Vegan Hot Cross Buns

Ingredients:

• 3 cups plain flour, plus additional for dusting
• 1 tsp energetic dried yeast
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup plant-based milk, warmed
• 1/4 cup vegan unfold, softened
• 1/4 cup combined dried fruit
• 1/4 cup chopped nuts
• 1 tbsp grated orange zest
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• For the cross:
• 1 tbsp plain flour
• 2 tbsp water

Instructions:

1.

In a large bowl, whisk together the flour, yeast, sugar, and salt.

2.

Add the plant-based milk, vegan spread, dried fruit, nuts, orange zest, cinnamon, and nutmeg to the dry ingredients. Stir till a dough forms.

three.

Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes until clean and elastic.

4.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in size.

5.

Punch down the dough and switch it out onto a lightly floured surface. Divide the dough into 12 equal items.

6.

Shape each piece of dough right into a ball and place them on a baking sheet lined with parchment paper.

7.

Cover the buns with plastic wrap and let rise for an additional 30 minutes, or till virtually doubled in measurement.

eight.

Preheat oven to 375°F (190°C).

9.

To make the cross, combine the flour and water in a small bowl and stir until a easy paste types.

10.

Transfer the paste to a piping bag or plastic bag with the corner snipped off.

eleven.

Pipe a cross onto each bun.

12.

Bake for 20-25 minutes, or till golden brown.

13.

Let the buns cool on a wire rack before serving.

Dairy-Free Hot Cross Buns

Ingredients

1.5 cups (187 grams) strong plain (all-purpose) flour, plus further for dusting

1.5 teaspoons lively dry yeast

1 teaspoon caster (superfine) sugar

200ml heat dairy-free milk (I use soy milk measure first then warm gently in a saucepan or microwave)

5 tbsp (75 grams) softened butter, plus extra for greasing

1/3 cup (40 grams) caster (superfine) sugar

1/2 teaspoon floor cinnamon

1/2 teaspoon floor allspice

1/4 teaspoon floor combined spice

1/4 cup (20 grams) sultanas

1/4 cup (20 grams) combined peel (candied orange, lemon and citron peel)

1 large free-range egg, beaten

For the crosses:

75g plain (all-purpose) flour

2 tablespoons water

Instructions

For those with dairy allergies or intolerances, the classic Easter deal with of Hot Cross Buns can be enjoyed with this scrumptious dairy-free version.

Ingredients

For the buns:

500g (1lb 2oz) strong white bread flour, plus further for dusting

75g (2 3/4oz) dairy-free unfold, plus additional for greasing

50g (2oz) caster sugar

7g (1 1/2 tsp) fast-action dried yeast

pinch of salt

250ml (9fl oz) heat soya milk

1 medium egg, beaten

For the crosses:

75g (2 3/4oz) plain flour

2 tbsp water

Instructions

1. Grease a baking sheet and preheat the oven to 220C (200C fan/gas 7).

2. To make the dough, place the flour, dairy-free unfold, sugar, yeast, salt and warm soya milk in a big bowl. Mix properly until the dough comes together. Turn out onto a flippantly floured floor and knead for 5-7 minutes till smooth and elastic.

3. Place the dough in a flippantly oiled bowl, cowl with cling movie and leave in a warm place for 1 hour, or till doubled in measurement.

4. While the dough is rising, make the crosses. Mix the flour and water together to form a clean paste. Transfer to a piping bag and put aside.

5. Once the dough has doubled in size, punch it all the way down to launch the air. Divide the dough into 12 pieces and form into buns. Place the buns on the ready baking sheet and leave to prove for a further half-hour, or until doubled in measurement.

6. To make the crosses, pipe the flour paste onto the buns in a criss-cross sample.

7. Bake in the preheated oven for 20-25 minutes, or till golden brown and cooked through.

8. Cool on a wire rack earlier than serving.

Low-Sugar Hot Cross Buns

Ingredients

INGREDIENTS:

For the buns:

1 ¾ tsp lively dry yeast (7g)

60ml warm water (110°F/43°C)

4 tbsp almond milk (60ml)

1 tbsp honey (25g)

400g robust bread flour, plus further for dusting

½ tsp floor cinnamon

¼ tsp ground nutmeg

¼ tsp salt

75g unsalted butter, softened

1 giant egg beaten

For the topping:

75g plain flour

1 tbsp water

1 tbsp honey (optional)

Instructions

Low-Sugar Hot Cross Buns

Ingredients:

• 500g robust white bread flour, plus additional for dusting
• 7g sachet fast-action yeast
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 75g caster sugar
• 1 tsp salt
• 250ml warm milk
• 50ml sunflower oil, plus further for greasing
• 1 free-range egg, beaten
• 75g sultanas
• 50g dried cranberries

For the cross:

• 1 tbsp plain flour
• 2 tbsp water

Instructions:

1. Place the flour in a big bowl and make a nicely within the center. Add the yeast, spice, cinnamon, sugar, salt, milk, oil and egg to the nicely. Stir the water into the flour using a round-bladed knife.
2. Once the dough comes collectively, tip it out onto a flippantly floured floor and knead for 10 minutes until easy and elastic. Add the sultanas and cranberries and knead for an extra 2 minutes till they are evenly distributed.
3. Place the dough in a lightly oiled bowl, cowl and leave in a warm place for 1 hour, or until the dough has doubled in dimension.
4. While the dough is rising, make the cross. In a small bowl, combine together the flour and water until you might have a thick paste. Place the paste in a piping bag fitted with a small spherical nozzle.
5. Punch down the dough and divide it into 12 equal items. Shape the pieces into balls and place them on a baking tray lined with parchment paper.
6. To make the cross, pipe the paste onto the buns in a cross form. Cover the buns with cling film and leave in a heat place for half-hour, or till the buns have doubled in size.
7. Preheat the oven to one hundred ninety degrees C (170 degrees C fan-forced). Bake the buns for 20-25 minutes, or till they’re golden brown and sound hollow when tapped.
8. Leave the buns to chill on a wire rack earlier than serving.

Paleo Hot Cross Buns

Ingredients

Ingredients for Paleo Hot Cross Buns:

For the Buns:

1 cup almond flour

1/2 cup coconut flour

1/2 cup tapioca flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened almond milk

1/4 cup coconut oil, melted

2 eggs

1/4 cup honey

1 teaspoon vanilla extract

1/4 cup chopped nuts (optional)

For the Crosses:

1/4 cup almond flour

1/4 cup coconut flour

1/4 cup water

Instructions

Ingredients:

For the dough:

– 2 1/4 teaspoons energetic dry yeast

– 1 cup heat almond milk

– 1/4 cup honey

– 2 giant eggs, beaten

– 1 half of cups almond flour

– 1 cup tapioca flour

– 1/2 cup arrowroot flour

– 1/4 cup coconut flour

– 1 teaspoon baking powder

– half teaspoon baking soda

– half teaspoon salt

– half of cup melted coconut oil

– half of cup raisins

– 1/4 cup chopped walnuts (optional)

For the cross:

– 1/4 cup almond flour

– 1/4 cup water

Instructions:

To make the dough:

– In a big bowl, dissolve the yeast within the heat almond milk. Let stand for five minutes, until foamy.

– Stir in the honey, eggs, almond flour, tapioca flour, arrowroot flour, coconut flour, baking powder, baking soda, and salt.

– Beat until properly combined.

– Stir within the melted coconut oil, raisins, and walnuts, if desired.

– Cover the bowl with plastic wrap and let rise in a heat place for 1 hour, or until doubled in measurement.

To make the cross:

– In a small bowl, combine the almond flour and water.

– Stir until a thick paste types.

To form the buns:

– Punch down the dough and divide it into 12 equal portions.

– Shape each portion into a ball and place on a parchment paper-lined baking sheet.

– Use a pointy knife to cut a cross into the top of every bun.

To bake the buns:

– Preheat oven to 375°F (190°C).

– Bake for 20-25 minutes, or till golden brown.

– Let the buns cool on a wire rack earlier than serving.