From Our Easter Oven: Gluten Free Hot Crossed Buns

From Our Easter Oven: Gluten Free Hot Crossed Buns

The Hot Crossed Bun – a classic treat and traditional Good Friday snack. Memories of Easter bring us back to warm delicious pastries, family and of course chocolate! Well worth the effort these spiced sweet buns are a fantastic recipe to make with your family.

Cooking time: 20-25 minutes per sheet of buns

Makes: 20 large buns

The dough is heavy and best handled with a stand mixer.




  • 3 ¾ cups Cannelle All Purpose flour
  • ½ cup Cannelle All Purpose flour
  • ¾ cup granulated sugar
  • 4 ½ teaspoons active dry yeast – 2 8 gram packets
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • ¼ teaspoon each: nutmeg, cloves, cardamom
  • 1 large egg, 1 large egg yold beaten
  • 3/4 cup milk (or dairy alternative)
  • 3 eggs
  • ¼ cup butter
  • 2 teaspoons vanilla
  • 1/2 cup of sultana raisins (or currents)
  • ½ cup chopped orange peel


  • ½ cup confectioners sugar
  • ¼ teaspoon vanilla extract



  1. Using a small pot set over medium heat, bring milk to scalding point (just below boil). Whisk in sugar, butter and salt. Remove from heat and stir until sugar is dissolved and butter is melted. Cool until lukewarm.
  2. Place warm water and yeast in the bowl of stand mixer. Let stand for five minutes to dissolve the yeast. Mix in the milk mixture, beaten egg and egg yolk.
  3. In a second bowl combine 3 ¾ cup Cannelle All Purpose flour, spices, sultanas and peel. Add the dry mix to the yeast mixture and using dough hook combine well. Add some of the remaining ½ cup of All Purpose Flour until a smooth sticky dough forms. Mix for four minutes, do not over knead.
  4. Turn dough onto a floured surface and gather into a ball. Set the dough aside in a bowl covered with plastic wrap for 1 hour or until it has doubled in size and a finger pressed into it leaves a dent.
  5. Place dough back on floured surface and cut in hald. Shape each piece of dough into 10-inch-long roll. Cut rolls into even pieces and roll into balls. Using the back of a knife, firly mark a deep cross into the top of each bun (1/2 inch deep). Leave to rise for another hour.
  6. Heat oven to 375 F. Uncover buns, place on baking tray and brush with egg-white mixture. Bake for 12 minutes then brush again with egg-white mixture. Bake another 8-10 minutes or until golden brown. Cool on baking rack.
  7. For icing place 4 tsp of milk in a small bowl and slowly mix in the icing sugar until forms a thick paste still fluid enough to pipe. Spoon mixture into piping bag. Pipe icing in a cross shape following the markings. Allow icing to set for 30 minutes.