3 Fun Ways With Hot Cross Buns
Gluten-Free Hot Cross Muffins
All the flavour of a classic hot cross bun – without the gluten. Light, fluffy and spiced just right, these muffins are finished with a glossy apricot glaze and fondant crosses for a traditional touch.
Preheat the oven to 190°C and place 12 paper muffin cases in a muffin tray.
Flatten the fondant and cut into 24 matchstick-sized strips.
Mix the flour, bicarbonate of soda and mixed spice in a bowl, then sieve into another bowl.
Crack the eggs into a mixing bowl. Finely grate in the lemon rind. Add the yoghurt, oil and sugar and beat well. Finally, tip in the flour mixture, beat until smooth, then fold in the currants and candied peel.
Divide the mixture between the muffin cases, and gently lay two fondant strips across each muffin to form a cross.
Bake for 20-25 minutes.
Warm the apricot jam slightly. Once baked, brush the muffins with the warm jam.
Sweet & Salty Hot Cross Buns
If sweet buns aren’t your thing, this savoury version with herbs and a maple glaze is the perfect alternative. Top with crispy bacon or halloumi for a twist on an Easter brunch.
Stir the warm water, yeast and 1 teaspoon of sugar together and set aside.
In a large bowl, combine the flour, herbs, sugar and salt. Make a well in the middle and add the yeast mixture, milk, melted butter and eggs. Mix to form a sticky dough.
Cover with cling film or a damp tea towel, and leave in a warm place for an hour.
Once risen, knock back the dough and tip onto a floured surface. Knead briefly and shape into a ball.
Divide into 6 equal pieces, roll into balls and place on a lined baking tray, spaced slightly apart. Cover again and leave to prove for 30 minutes.
Preheat the oven to 170°C (Fan).
Top each bun with bacon or strips of halloumi, arranged in a cross.
Bake for 25-30 minutes until golden and hollow sounding when tapped.
Brush with maple syrup while hot and serve warm with butter.
Easter Pudding Recipe
Think of this as a brilliant way to use up any leftover buns – or an excuse to make extra. This indulgent pudding is custard soaked, golden on top, and studded with maple bacon. Ice-cream is optional but encouraged.
Whisk all custard ingredients together in a bowl. Pour into a large jug.
Generously butter a pudding dish (approx. 20cm x 30cm x 10cm).
Preheat the oven to 200°C (Fan).
Lay the bacon on a parchment-lined tray, brush with maple syrup and bake for 10-15 minutes until crispy. Let cool, then roughly chop.
Lower the oven temperature to 160°C (Fan).
Halve and quarter the buns, then arrange in the dish. Slowly pour over the custard, letting the buns soak it up gradually. Tuck the chopped bacon between the buns and scatter some on top. Cover loosely with foil and bake for 30 minutes.
Remove the foil and bake for another 15-20 minutes until golden and set.
Brush with more maple syrup and dust with icing sugar if using. Leave to cool slightly before serving with custard or vanilla ice cream.
Inspiration credits: @ZOESUGG
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