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Tender Gluten-Free Hot Cross Buns Recipe Easy Homemade Spiced Fruit Buns

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Soft, tender gluten-free hot cross buns with warmly spiced dried fruit, perfect for cozy breakfasts or holiday treats. Easy to make with simple pantry ingredients and adaptable for dairy-free or vegan diets.

Ingredients

Scale
  • 3 cups gluten-free all-purpose flour blend (about 390g)
  • ½ cup almond flour (50g)
  • 2½ teaspoons instant yeast (7g)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon salt
  • 1 cup warm milk (dairy or plant-based), about 110°F (240ml)
  • 4 tablespoons unsalted butter, melted and cooled (56g) (can substitute with coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup dried mixed fruit (sultanas, currants, chopped dried apricots), soaked in warm water or tea for 15 minutes (150g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice or cloves (optional)
  • ⅓ cup gluten-free all-purpose flour (40g) for cross paste
  • About 3 tablespoons water (45ml) for cross paste
  • 2 tablespoons apricot jam, warmed and strained for glaze

Instructions

  1. Soak the dried mixed fruit in warm water or tea for 15 minutes, then drain well and set aside.
  2. In a large bowl, whisk together gluten-free all-purpose flour, almond flour, instant yeast, sugar, salt, cinnamon, nutmeg, and allspice if using.
  3. In a separate bowl, whisk warm milk, melted butter, egg, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Fold in the soaked and drained fruit gently.
  5. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm spot for 45-60 minutes until visibly puffed.
  6. Lightly flour hands with gluten-free flour and scoop out portions of dough (about 3 ounces / 85g each). Roll into smooth balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
  7. Cover the buns loosely with a towel and let rest for another 20-30 minutes for the second rise.
  8. Mix gluten-free flour with enough water (start with 3 tablespoons) to make a thick but pipeable paste. Transfer to a piping bag or zip-top bag.
  9. Pipe a vertical and horizontal line across each bun to create the classic cross pattern, using a light touch.
  10. Preheat oven to 375°F (190°C). Bake buns for 18-22 minutes until golden brown and a skewer inserted comes out clean. Buns should spring back slightly when pressed.
  11. While warm, brush tops with warmed apricot jam for a shiny finish. Transfer to a cooling rack to cool completely before serving.

Notes

Soak dried fruit to keep it juicy and prevent dryness. Use warm (not hot) liquids to activate yeast without killing it. Avoid overmixing dough to keep buns tender. Use a timer for rises as gluten-free doughs can be unpredictable. Press crosses gently to avoid deflating buns. For dairy-free, substitute milk and butter with plant-based alternatives and use a flax egg for vegan option. Buns can be steamed for softer texture (about 15 minutes).

Nutrition

Keywords: gluten-free hot cross buns, gluten-free buns, spiced fruit buns, gluten-free baking, dairy-free option, vegan hot cross buns, holiday baking, Easter buns

Find it online: https://eliplate.com/tender-gluten-free-hot-cross-buns-recipe-easy-homemade-spiced-fruit-buns/