Wholemeal, wheat free Hot Cross Buns



250g Wholemeal rye flour, plus extra for dusting
200g Wheat-free white bread flour
1 tsp Salt
50g Caster sugar
1 tbsp Ground mixed spice
85g Butter
14g Easy-blend dried yeast
325ml Milk, slightly warmed
4 Medium eggs, beaten
135g Sultanas
50g Mixed peel, finely chopped

Crosses and glaze
100g Wheat-free and gluten-free bread flour
½ tsp Baking powder
1 tbsp Vegetable oil
2 tbsp Milk
1 tbsp Caster sugar

– makes 12 buns –



  1. Grease 2 baking sheets with oil, then dust them with rye flour. In a large bowl, mix together the flours, salt, sugar and mixed spice. Rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast. Pour in the milk and eggs; beat with a wooden spoon until the mixture is smooth. Stir in the dried fruit until evenly dispersed. Using a tablespoon dipped in cold water, spoon 6 widely spaced heaps onto each baking sheet. With a table knife dipped in water, shape them into rounds; take care not to flatten them as they don’t rise as much as regular buns.
  2. Cover each tray with greased clingfilm. Leave to rise in a warm place for 30–40 minutes until doubled in size and small holes formed by yeast bubbles have appeared on top.
  3. Preheat the oven to 200°C/gas 6. Make the paste for the crosses by beating the flour, baking powder and oil together with 100ml water until smooth. Place a 2–3mm nozzle in a piping bag and spoon in the paste. Once the buns have risen, remove the clingfilm and pipe a cross on each bun. Bake in the middle of the oven for 20 minutes. Mix the milk with the caster sugar and brush over the buns; return them to the oven for 10 minutes or until golden. Transfer to a wire rack to cool.

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