Whenever hot cross buns appear on the bakery shelves I know that Easter is not far away. These delicious spiced, sweet buns have always been a childhood favourite of mine, served warm with a very generous layer of butter. As with most breads they’re a labour of love and require time to prove and develop their flavours, make sure you set aside an afternoon, pour yourself a glass of wine and enjoy making this traditional Easter treat slowly.

I used this recipe but substituted the flour for a gluten-free variety and the dairy for almond milk, they turned out just the same, if a little less risen.

Ingredients
Makes 10-15

For the buns you will need:

• 575g strong bread flour (Or a gluten-free alternative – I used Doves Farm)
• 75g caster sugar
• 75g sultanas
• 50g mixed peel
• 7g quick working yeast
• 1 tsp salt
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 250ml milk (Or a non-dairy alternative, I used unsweetened almond)
• 3 tbsp honey
• 1½ tbsp. Yutaka Yuzu
• 2 tbsp water
• Zest of 2 lemons
• 50g butter (or no-dairy alternative, I used Vitalite)
• 2 eggs beaten

For the cross:

• 75g plain flour
• Water

For the glaze:

• 1 tbsp caster sugar
• 1 tbsp water

Method

1. Combine the flour, sugar, yeast, salt, nutmeg and cinnamon in a large bowl. Mix evenly.
2. In a small saucepan, heat the milk, honey, yuzu, water, lemon zest and butter stirring constantly until the butter has melted. Remove the mixture from heat and let cool 5 minutes so as not to kill the yeast, then pour into a well in the centre of the flour mix.
3. Bring together using a wooden spoon and then dive in and use your hands until the ingredients are all combined. Tip out onto a well-floured surface and knead for around 5 minutes or until the dough is smooth and stretchy.
4. Place the dough in a greased bowl, cover with cling film or foil and leave somewhere warm to rise until it has doubled in size.
5. Next, add your sultanas and mixed peel to the dough in the bowl, knead to combine all the ingredients and leave once again to rise for about an hour.
6. Once the dough has risen again, divide into 10-15 pieces depending on how big you want your buns to be. Roll into smooth balls.
7. Place your buns onto parchment-lined baking trays allowing enough space for them to once again expand. Cover with a clean tea towel and leave for a further hour.
8. Preheat oven to 220c or gas mark 7.
9. Mix the flour for the cross with some water to make a basic dough. Place this mixture into a piping bag and pipe one line across each bun then repeat to form the cross. (If you don’t have a piping back you can use a ziplock or sandwich bag and cut a corner off)
10. Brush the buns with a beaten egg to give a glaze.
11. Bake for around 20 mins or until your buns are golden brown. Remove from the oven and let cool on a rack.
12. Mix the caster sugar with boiling water and, once the buns have cooled a little, brush with your sugar glaze.

Although a very time-consuming recipe these really are worth the wait. Be sure to try one whilst they’re still hot from the oven, it really is something special. The Yuzu gives a real depth of citrus flavour whilst the honey adds a gentle sweetness.

If you try this recipe let me know how they turn out!

*This post was written in collaboration with Yutaka who kindly gifted me the ingredients to make these delicious hot-cross buns, the finished product and all opinions are as always, my own. 

#easter #gluten free #recipe Dairy Free Honey Hot Cross Buns Yutaka Yuzu