Hot Cross Buns (gluten-free, dairy-free, egg-free, vegan)
These hot cross buns are soft, bouncy, perfectly spiced and fruity, and simple to make with a few whizzes in the food processor. No-one will notice that they are also gluten-free, dairy-free and egg-free so everyone can indulge in these gorgeous spiced treats this Easter!
Mix the ground flax seeds with the milk in a small jug, then leave for 15 minutes so that the flax can absorb the liquid. While you wait, get the ingredients ready and prepare a muffin tin by spreading butter or vegan butter around 9 muffin holes. Set aside for later.
1.5 tablespoon ground flax seeds, 170 ml plant-based milk
Mix the yeast in a cup with 1 teaspoon caster sugar and 1 tablespoon water. Set aside for 5 minutes.
In the bowl of a food processor, measure out the flour, salt, baking powder and mixed spice and pulse a few times to ensure even mixture of the ingredients and no lumps in the flour (or sieve the ingredients into a bowl and mix with a spoon). (Thermomix: 5 secs. / sp. 5)
Then add the butter / vegan butter and caster sugar and whizz for 20 seconds or so until it is well combined and looks like small breadcrumbs (Thermomix: 20 secs. / sp. 4). Stop whizzing before it clumps together too much. If making by hand, you will need to rub the butter and sugar in with your fingertips as if you are making pastry.
100 g vegan butter, 2 tablespoon caster sugar
Add the flax mixture and the yeast mixture and whizz again for a few seconds until combined. (Thermomix: 10 secs. / sp. 4 then scrape down with a spatula and stir) (or stir in and mix by hand). Then empty the mixture into a bowl and mix in the currants and mixed peel by hand, with slightly oiled hands to make sure the dough doesn’t stick to you. (Thermomix: 20 secs. / REV sp. 4)
60 g currants, 20 g mixed peel
Divide the dough into 9 equal sized amounts (around 87g each) and shape each into a little ball with your hands and place each one into the buttered muffin tin holes. Press each bun down lightly so that it fills the base of the hole. Then cover with a damp tea towel or a bigger roasting tin. Leave until it has risen by about 50% (about 45-60 minutes).
Pre-heat the oven to 220°C (200°C fan oven).
When the oven is hot and the buns have risen, mix together the cross ingredients. It should be slightly runnier than toothpaste consistency so add a touch more water if necessary. Spoon the paste into a piping bag and pipe crosses over the buns. Put the buns in the oven and immediately turn the temperature down to 200°C (180°C fan oven).
4 tablespoon gluten-free plain flour, 2 tablespoon water, 1 teaspoon oil, a tiny pinch of baking powder
Bake for 10 minutes then take them out of the oven and brush the tops with apricot jam. Put them back in the oven for another 5-8 minutes until browned.
1 tablespoon apricot jam
Remove from the oven and pop them out of the tin onto a wire rack to cool.
Notes
Once cooked and cooled, the buns will keep in an airtight container at room temperature for a day or two but will go harder each day so they’re best consumed on the day of baking and only toasted if any later.
Making the buns in a muffin tin is a game changer for gluten-free hot cross buns that lack the structural support of gluten versions. You can make these buns in a normal square brownie tin instead but you will find they spread out rather than rise up. They still taste delicious but they are flatter than the ones made in individual muffin moulds.
If you change the quantity of this recipe, you will still need to cream the yeast in a teaspoon of sugar and a tablespoon of water, even if the quantity is smaller.