Hot cross buns recipe: Sarah Di Lorenzo shares her gluten-free version of the favourite Easter treat
Gluten-free? No worries. Sarah Di Lorenzo has a delicious gluten-free hot cross bun recipe to share, so you can enjoy the little Easter treat too.
Here’s the recipe for Sarah’s healthy hot cross buns.
INGREDIENTS:
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- 7g sachet dried yeast
- ⅓ cup of maple syrup
- 3 cups of spelt flour
- ⅓ cup of rolled oats
- 1 tablespoon of ground cinnamon
- 3 teaspoons mixed spice
- ½ teaspoon sea salt
- ½ cup of raisins
- ½ cup of dried currants
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons of vanilla extract
CROSSES:
- ⅓ cup of flour (any kind)
- 1-2 tablespoons of cold water
GLAZE:
- 1 teaspoon maple syrup
METHOD:
1. Heat the milk until warm. Whisk in the yeast and 1 tablespoon of the maple syrup. Set aside for 10 minutes or until frothy.
2. Combine the flour, oats, cinnamon, raisins, currents, mixed spice and salt in a large bowl. Then make well in the centre add the yeast mixture, oil, vanilla and remaining maple syrup. Stir it together with a wooden spoon until it starts to form a dough.
3. Have a clean work surface ready and dust with flour then knead for 5 minutes. Place in a bowl and cover with glad wrap for an hour or until it looks like it has doubled.
4. Using a slab pan, grease it with olive oil.
5. After an hour turn the dough onto a clean surface and knead for 1 minute. Shape it into 12 buns and then cover with glad wrap again until they have doubled in size.
6. Heat your oven to 180C.
FOR THE CROSSES:
1. Combine the flour and water in a small bowl and mix it until it becomes a paste.
2. Place this mixture into a piping bag or if you don’t have one use a resealable sandwich plastic bag, cut the bottom corner off and you have your own piping bag.
3. Pipe the mixture across the buns and then bake for 30 minutes.
4. To create that gorgeous glaze, brush the tops with maple syrup as soon as you get them from the oven.
Serve with nut butter, butter or jam — really whatever you fancy. Enjoy!
