LFGF Hot Cross Buns

Requires a dough hook!

Dough Ingredients

  • 4 teaspoons of dry yeast (gluten free)
  • 60g of Butter/Nuttelex
  • ¼ cup of caster sugar
  • 1 egg, lightly beaten
  • 1 cup of warm milk
  • ½ cup of warm water
  • 4 cups of LFGF Wholemeal Flour or LFGF Plain Flour
  • ¾ cup of dried currants
  • 1 teaspoon ground cinnamon
  • ¼ cup of mixed peel
  • 1 tablespoon of apricot jam

Flour Paste Ingredients

  • ½ cup of LFGF Plain Flour
  • 1 tablespoon of caster sugar
  • ⅓ cup of water


  1. Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved.
  2. Cover bowl with cling wrap, stand in a warm place for about 10 minutes (or until mixture is frothy).
  3. Place flour and cinnamon into a large bowl; rub in butter.
  4. Stir in yeast mixture, egg, and warm water, then mix with dough hook for about 5 minutes.
  5. Add in currants and mixed peels until the dough gets lighter in colour.
  6. Using the ¼ cup to scoop, divide dough into 16 portions rolled into balls then place in a 23cm square slab cake tin. (If you wet your scoop, and your hands that will stop LFGF flour sticking).
  7. Place wire rack into proving oven then dough on top of rack and 2 mugs of hot water.
  8. Place lid on proving oven then put in a warm place (a car is a good place on a cold day) for 1 hour or until dough has risen to top of tin.
  9. For the flour paste; Combine lfgf pastry mix, sugar in a small bowl, gradually blend in the water;
    Stir until smooth. Place flour paste into piping bag fitted with small plain tube, pipe across onto buns.
  10. Bake buns in a moderately hot oven for 10 minutes, reduce heat to moderate, bake about a further 15 minutes.
  11. Turn buns onto wire rack brush with warmed sieved apricot jam.