How To Bake Hot Cross Buns For Special Dietary Needs

Hot Cross Buns Recipe Demonstration - Joyofbaking.com

How To Bake Hot Cross Buns For Special Dietary Needs

Gluten-Free Hot Cross Buns

Ingredients

Ingredients for Gluten-Free Hot Cross Buns:

For the dough:

– 1 cup (120g) gluten-free flour blend

– 1/2 cup (60g) potato starch

– half of cup (60g) tapioca flour

– 2 tablespoons (16g) sugar

– 1 teaspoon (5g) prompt yeast

– half of teaspoon (2.5g) salt

– half of cup (120ml) warm milk (105-115°F / 40-46°C)

– 1/4 cup (60ml) water

– 2 tablespoons (30ml) melted dairy-free butter or oil

For the cross:

– 1/4 cup (60g) gluten-free flour blend

– 1 tablespoon (15ml) water

For the glaze:

– half of cup (60g) icing sugar

– 2 tablespoons (30ml) water

Instructions

Gluten-Free Hot Cross Buns

Ingredients:

– 1 cup (120g) gluten-free flour mix, plus extra for dusting
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon floor cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup (50g) mild brown sugar
– 1 massive egg
– half of cup (120ml) milk of choice
– 1/4 cup (60g) vegan butter, melted
– 1/4 cup (40g) raisins
– 1/4 cup (40g) chopped combined peel (optional)
– 1 tablespoon orange zest (optional)

For the Cross:

– three tablespoons gluten-free flour blend
– 1 tablespoon water

Instructions:

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

2. In a large bowl, whisk collectively the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.

3. In a separate bowl, whisk together the egg, milk, and melted butter. Add the wet ingredients to the dry ingredients and blend until simply combined.

4. Stir in the raisins, mixed peel, and orange zest (if using).

5. On a lightly floured floor, knead the dough for a few minutes until it comes collectively and varieties a ball. Do not over-knead.

6. Divide the dough into 12 equal items. Shape each piece into a bun and place on the prepared baking tray.

7. To make the cross, combine together the gluten-free flour and water until a thick paste forms. Transfer the paste to a piping bag fitted with a small spherical tip.

8. Pipe a cross onto each bun.

9. Bake for 15-20 minutes, or until golden brown.

10. Allow the buns to cool on a wire rack before serving.

Tips:

– For a softer bun, add an additional 1/4 cup of milk.
– If you do not have blended peel, you can use candied orange peel as a substitute.
– You also can add other spices to your buns, similar to ginger or cloves.

Vegan Hot Cross Buns

Ingredients

Vegan Hot Cross Buns

Ingredients for the buns:

  • 1.5 tsp active dry yeast
  • 2 tbsp heat water
  • 1 tbsp vegan honey or maple syrup
  • 2 tbsp vegan butter, melted
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup almond milk, warmed
  • 1/4 cup vegan bitter cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 cup dried currants
  • 1 tbsp shredded orange peel (optional)
  • 1 small orange, zested
  • 1/2 tsp salt

Ingredients for the cross:

  • 2 tbsp plain flour
  • 2 tbsp water
  • 1 tbsp maple syrup (optional)

Instructions

Vegan Hot Cross Buns

Ingredients:

  • 3 cups plain flour, plus additional for dusting
  • 1 tsp lively dried yeast
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup plant-based milk, warmed
  • 1/4 cup vegan spread, softened
  • 1/4 cup combined dried fruit
  • 1/4 cup chopped nuts
  • 1 tbsp grated orange zest
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • For the cross:
  • 1 tbsp plain flour
  • 2 tbsp water

Instructions:

1.

In a large bowl, whisk together the flour, yeast, sugar, and salt.

2.

Add the plant-based milk, vegan unfold, dried fruit, nuts, orange zest, cinnamon, and nutmeg to the dry components. Stir until a dough types.

three.

Turn the dough out onto a frivolously floured floor and knead for 5-7 minutes until clean and elastic.

four.

Place the dough in a frivolously oiled bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in measurement.

5.

Punch down the dough and switch it out onto a flippantly floured floor. Divide the dough into 12 equal items.

6.

Shape every bit of dough into a ball and place them on a baking sheet lined with parchment paper.

7.

Cover the buns with plastic wrap and let rise for an additional half-hour, or until almost doubled in dimension.

eight.

Preheat oven to 375°F (190°C).

9.

To make the cross, combine the flour and water in a small bowl and stir until a clean paste varieties.

10.

Transfer the paste to a piping bag or plastic bag with the corner snipped off.

11.

Pipe a cross onto each bun.

12.

Bake for 20-25 minutes, or until golden brown.

13.

Let the buns cool on a wire rack before serving.

Dairy-Free Hot Cross Buns

Ingredients

1.5 cups (187 grams) strong plain (all-purpose) flour, plus further for dusting

1.5 teaspoons active dry yeast

1 teaspoon caster (superfine) sugar

200ml warm dairy-free milk (I use soy milk measure first then warm gently in a saucepan or microwave)

5 tbsp (75 grams) softened butter, plus additional for greasing

1/3 cup (40 grams) caster (superfine) sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon floor allspice

1/4 teaspoon floor mixed spice

1/4 cup (20 grams) sultanas

1/4 cup (20 grams) mixed peel (candied orange, lemon and citron peel)

1 giant free-range egg, beaten

For the crosses:

75g plain (all-purpose) flour

2 tablespoons water

Instructions

For these with dairy allergy symptoms or intolerances, the basic Easter treat of Hot Cross Buns can be loved with this scrumptious dairy-free model.

Ingredients

For the buns:

  • 500g (1lb 2oz) robust white bread flour, plus further for dusting

  • 75g (2 3/4oz) dairy-free unfold, plus additional for greasing

  • 50g (2oz) caster sugar

  • 7g (1 half of tsp) fast-action dried yeast

  • pinch of salt

  • 250ml (9fl oz) heat soya milk

  • 1 medium egg, beaten

    For the crosses:

  • 75g (2 3/4oz) plain flour

  • 2 tbsp water

    Instructions

    1. Grease a baking sheet and preheat the oven to 220C (200C fan/gas 7).

    2. To make the dough, place the flour, dairy-free spread, sugar, yeast, salt and heat soya milk in a large bowl. Mix properly till the dough comes together. Turn out onto a flippantly floured surface and knead for 5-7 minutes until smooth and elastic.

    3. Place the dough in a frivolously oiled bowl, cowl with cling movie and leave in a heat place for 1 hour, or till doubled in size.

    4. While the dough is rising, make the crosses. Mix the flour and water collectively to form a smooth paste. Transfer to a piping bag and put aside.

    5. Once the dough has doubled in measurement, punch it right down to launch the air. Divide the dough into 12 pieces and form into buns. Place the buns on the ready baking sheet and depart to show for an extra 30 minutes, or until doubled in dimension.

    6. To make the crosses, pipe the flour paste onto the buns in a criss-cross sample.

    7. Bake in the preheated oven for 20-25 minutes, or till golden brown and cooked through.

    8. Cool on a wire rack before serving.

    Low-Sugar Hot Cross Buns

    Ingredients

    INGREDIENTS:

    For the buns:

    1 ¾ tsp active dry yeast (7g)

    60ml heat water (110°F/43°C)

    4 tbsp almond milk (60ml)

    1 tbsp honey (25g)

    400g robust bread flour, plus additional for dusting

    ½ tsp floor cinnamon

    ¼ tsp floor nutmeg

    ¼ tsp salt

    75g unsalted butter, softened

    1 giant egg beaten

    For the topping:

    75g plain flour

    1 tbsp water

    1 tbsp honey (optional)

    Instructions

    Low-Sugar Hot Cross Buns

    Ingredients:

    • 500g robust white bread flour, plus additional for dusting
    • 7g sachet fast-action yeast
    • 1 tsp mixed spice
    • 1 tsp floor cinnamon
    • 75g caster sugar
    • 1 tsp salt
    • 250ml heat milk
    • 50ml sunflower oil, plus additional for greasing
    • 1 free-range egg, beaten
    • 75g sultanas
    • 50g dried cranberries

    For the cross:

    • 1 tbsp plain flour
    • 2 tbsp water

    Instructions:

    1. Place the flour in a large bowl and make a properly in the middle. Add the yeast, spice, cinnamon, sugar, salt, milk, oil and egg to the well. Stir the water into the flour utilizing a round-bladed knife.
    2. Once the dough comes together, tip it out onto a flippantly floured surface and knead for 10 minutes until clean and elastic. Add the sultanas and cranberries and knead for an additional 2 minutes until they’re evenly distributed.
    3. Place the dough in a flippantly oiled bowl, cover and depart in a heat place for 1 hour, or till the dough has doubled in size.
    4. While the dough is rising, make the cross. In a small bowl, combine together the flour and water until you have a thick paste. Place the paste in a piping bag fitted with a small round nozzle.
    5. Punch down the dough and divide it into 12 equal pieces. Shape the pieces into balls and place them on a baking tray lined with parchment paper.
    6. To make the cross, pipe the paste onto the buns in a cross shape. Cover the buns with cling film and go away in a warm place for half-hour, or until the buns have doubled in size.
    7. Preheat the oven to 190 degrees C (170 degrees C fan-forced). Bake the buns for 20-25 minutes, or until they’re golden brown and sound hollow when tapped.
    8. Leave the buns to cool on a wire rack before serving.

    Paleo Hot Cross Buns

    Ingredients

    Ingredients for Paleo Hot Cross Bun Cross Buns:

    For the Buns:

    1 cup almond flour

    1/2 cup coconut flour

    1/2 cup tapioca flour

    1/2 teaspoon baking soda

    1/4 teaspoon baking powder

    1/4 teaspoon salt

    1/2 cup unsweetened almond milk

    1/4 cup coconut oil, melted

    2 eggs

    1/4 cup honey

    1 teaspoon vanilla extract

    1/4 cup chopped nuts (optional)

    For the Crosses:

    1/4 cup almond flour

    1/4 cup coconut flour

    1/4 cup water

    Instructions

    Ingredients:

    For the dough:

    – 2 1/4 teaspoons energetic dry yeast

    – 1 cup warm almond milk

    – 1/4 cup honey

    – 2 large eggs, beaten

    – 1 half cups almond flour

    – 1 cup tapioca flour

    – 1/2 cup arrowroot flour

    – 1/4 cup coconut flour

    – 1 teaspoon baking powder

    – 1/2 teaspoon baking soda

    – 1/2 teaspoon salt

    – half cup melted coconut oil

    – half cup raisins

    – 1/4 cup chopped walnuts (optional)

    For the cross:

    – 1/4 cup almond flour

    – 1/4 cup water

    Instructions:

    To make the dough:

    – In a big bowl, dissolve the yeast in the warm almond milk. Let stand for five minutes, until foamy.

    – Stir within the honey, eggs, almond flour, tapioca flour, arrowroot flour, coconut flour, baking powder, baking soda, and salt.

    – Beat till well mixed.

    – Stir within the melted coconut oil, raisins, and walnuts, if desired.

    – Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

    To make the cross:

    – In a small bowl, combine the almond flour and water.

    – Stir till a thick paste types.

    To form the buns:

    – Punch down the dough and divide it into 12 equal parts.

    – Shape each portion right into a ball and place on a parchment paper-lined baking sheet.

    – Use a pointy knife to chop a cross into the highest of every bun.

    To bake the buns:

    – Preheat oven to 375°F (190°C).

    – Bake for 20-25 minutes, or till golden brown.

    How To Make Hot Cross Buns | Genevieve Ko | NYT Cooking

    – Let the buns cool on a wire rack before serving.

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