Gluten free Hot Cross Buns recipe

I dreamt of Hot Cross Buns last night… it may have been because I baked some before going to bed and the smell was wafting through the house.There is nothing I love more at Easter time than the smell of Hot Cross Buns and after spotting this recipe on a fellow gluten free blogger’s blog I decided I had to try making my own. I have never made Hot Cross Buns before, even when I wasn’t coeliac, however there were many years of my life where I would only eat the fruitless Hot Cross Buns anyway.Making these Hot Cross Buns was quite a lengthy process, however it was definitely worth the result. While mine didn’t turn out looking as good as my fellow bloggers, they tasted absolutely amazing. To prove so, my Mum said that they were the best Hot Cross Buns she had ever eaten! (Don’t be fooled by how they look – I know they look a bit hard and dry but on the inside they are beautifully moist and fluffy).

The finished result – now I know they don't look the best but trust me they taste great! The finished result – now I know they don't look the best but trust me they taste great!

Toasted goodness Toasted goodnessWant to have a go at making your own?Thanks to Carol here is the recipe:IngredientsInitial mix:Add:Crosses:Brush with:Glaze:Method1. Place the first lot of ingredients into a very large bowl and mix together with your hands. Keep mixing until you feel the mixture start to change texture and become a bit stretchy (about 10 to 15 minutes)2. Add the fruit and spices and mix in well with your hands (make sure the spices are mixed through properly so you get a nice even colour)3. Place the dough onto a well floured board (or in my case a well floured benchtop!) and with floured hands roll into a long sausage and cut into 12 pieces4. Roll each piece into a ball and place in a tin lined with baking paper5. Put the flour for the crosses in a small bowl and add enough water to make a paste, pour into a zip lock bag, cut a tiny hole at the corner of the bag and use it to pipe the crosses on (my crosses didn’t work properly as the mixture was too runny but I found it hard to get the right consistency!)6. Brush the tops of the buns with melted butter

Ready to rise Ready to rise7. Leave to rise in an oven (that has been heated to 50ºC and then switched off) for 30 minutes

Risen and ready to be baked Risen and ready to be baked8. Take them out of the oven and leave them on the bench until the oven heats to 200ºC and then bake for 20 minutes9. Remove from the oven and immediately brush the glaze over the top of the buns.  Cover with a tea towel for 10 minutes so that the steam keeps them moist.  Turn out onto a cooling rack10. Enjoy warm with butter What is your favourite Easter treat?