Gluten-Free Hot Cross Buns

READY IN: 3hrs 50mins
YIELD: 15 buns




  • Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
  • Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
  • Add in the egg then combine everything together until a sticky dough is formed.
  • Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
  • Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
  • Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.
  • Divide the dough into even pieces(about 75 grams each).
  • Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
  • Heat the oven to 200C/390°F.
  • Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
  • Bake for 20 minutes.
  • Brush maple syrup over the top of each bun.