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Gluten Free Hot Cross Buns

If you are gluten intolerant this recipe will allow you to still enjoy an Easter favourite.

Gluten Free Hot Cross Buns

125g butter
300ml milk
3 eggs
750g gluten free all purpose plain flour
14g gluten free yeast
100g brown sugar
1/2 tsp salt
2 tbs mixed spices
¾ cup currants
¼ dried blueberries

Makes 12

Preheat oven to 190°C. Line a large baking tray with baking paper.

In a bowl add butter, milk and brown sugar and melt over low heat.

In a separate large bowl add the dry ingredients, gluten free all purpose plain flour, gluten free yeast, mixed spices, salt, currants and dried blueberries.

Combine the wet mixture with the dry ingredients, including the eggs and mix by hand to a dough.

Remove the dough from the bowl and knead until the dough is elastic. Return the dough to a large clean bowl, cover with a tea towel and leave the dough to rise for 90 minutes.

Remove the dough and knead again for a few minutes, releasing any captured air.

Roll into 12 even rounded shapes and allow to rest covered with a tea towel for 30 minutes.

In a small bowl mix gluten free flour and water for cross.

Place an egg wash over the buns and use a piping bag or zip zeal bag to pipe a cross on each bun.

Bake for 25mins.

Serve.

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