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Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF
Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF

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We hope you got insight from reading it, now let’s go back to vickys easter apple cinnamon hot cross buns, gf df ef sf nf recipe. To make vickys easter apple cinnamon hot cross buns, gf df ef sf nf you only need 19 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF:
  1. Get 250 ml coconut milk, lukewarm
  2. Provide 7 grams fast action yeast
  3. Provide 2 tbsp sugar
  4. Prepare 500 grams gluten-free flour / strong white bread flour
  5. You need 1 & 1/2 tsp xanthan gum if using gluten-free flour
  6. You need 1 pinch salt
  7. Use 2 tsp mixed spice
  8. Get 2 tsp cinnamon
  9. Prepare 1 large cooking apple, peeled, cored and finely chopped
  10. Get 100 grams sultanas
  11. Use 50 g mixed peel
  12. Provide 85 ml - 100ml apple juice / orange juice
  13. Get 2 tbsp olive oil
  14. You need Crosses
  15. Get 3 tbsp gluten-free / plain flour
  16. Prepare 2 tbsp water
  17. Take Glaze
  18. Use 2 tbsp apple juice / orange juice
  19. Use 2 tbsp caster sugar
Steps to make Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF:
  1. Mix the yeast and sugar into the milk and set aside
  2. Mix the flour, xanthan gum if using, salt and baking spices together in a large bowl. Stir the sultanas, mixed peel and chopped apple pieces in
  3. Make a well in the centre and stir in the apple / orange juice, oil and yeast mixture
  4. Form a sticky but soft dough using your hands. Depending on the flour used you may need to add a little more milk as gluten-free flours need more liquid, 2 -3 tbsp should be plenty
  5. Turn the dough out onto a lightly floured surface and knead for 5 - 10 minutes until the dough is smooth. Place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place for an hour or until it has doubled in size
  6. Punch the dough down and knead again for 10 minutes then divide into 12 equal pieces
  7. Roll the pieces into smooth balls and evenly space out on a large baking tray lined with parchment paper. Recover with the damp tea towel and again, leave in a warm place for 45 minutes until doubled in size
  8. Preheat the oven to gas 6 / 200C / 400F
  9. To make the crosses, mix the flour and water to a paste the consistency of butter icing. Place the paste in an icing bag or plastic bag and snip the end off, then pipe crosses on the hot cross buns. It's easier to go along the whole row than do individual crosses
  10. Bake for 20 - 22 mins until the buns are golden and firm
  11. To make the glaze, dissolve the caster sugar in the juice, boil for a minute in the microwave or a small saucepan until thickening, then brush over the hot buns as soon as they come out of the oven. Let the glaze set before you enjoy the buns with safe butter, jam, marmalade, nutella or naked, whatever you fancy!
  12. Will keep for up to 3 days, best enjoyed halved and toasted

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