Cooking with The Alternative Bread Company Spicy Fruit Breadmix 

Gluten Free Hot Cross Buns

Ingredients

• 500g Spicy Fruit Mix
• 110g caster sugar, honey or date syrup⁠
• 12g gluten free yeast 
• 1 orange zest and 50ml juice⁠
• 1 tsp cinnamon (optional)⁠
• 1 tsp mixed spice (optional)⁠
• ¼ tsp salt⁠
• 200g dried fruit⁠
• 50g melted butter, cooled⁠*
• 375ml slightly warm milk⁠*
• 1 egg⁠*

* To make The Alternative Bread's Hot Cross Buns recipe dairy and egg free, change these ingredients for 525mls slightly warm water. If you are not using citrus juice use 575ml water.

For the crosses

• 2 tbsp gluten free white flour - heaped
• ¼ tsp gluten free baking powder
• 1 tsp sugar - heaped
  
  

For the glaze

• 1 tbsp apricot jam or honey (you can shop some of NZ's best honey here)
• 2tsp water
  
  

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Method

1. Place all ingredients in a large bowl and mix until a dough is formed. Your mixture will start off looking very wet, keep mixing. Your dough should be slightly sticky.
2. Tip out on to a floured surface, try not to over flour the surface as you will get dry buns.
3. Divide into 12 equal sized portions and roll into smooth balls. If you keep your hands slightly damp, it will stop the dough sticking to them.
4. Place in a lined tin with sides, keeping the buns close together but not quite touching. This lets them rise up instead of out.
5. Pipe on crosses and leave to rise in a warm, draft free place. There is no set time for rising but they should be nearly doubled in size.
6. Once risen, bake in a hot oven, 200°C for 20-25 minutes until they are golden brown in colour.
7. Brush with glaze while still hot.
8. Remove from tin and leave to completely cool on a wire rack before eating.

To make crosses for the hot cross buns

1. Mix together the cross ingredients with enough water to a form a paste similar to the consistency of toothpaste.
2. Put into piping bag or snap lock bag with the corner snipped off.
   
   
   

To make the glaze for the hot cross buns

1. Gently heat together the jam/honey and water until a sticky glaze has formed.
   
   

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