Gluten Free Chocolate Chip Hot Cross Buns
A soft, fluffy and seriously chocolatey Gluten Free Hot Cross Bun that is so easy to whip up with my little cheat!
Servings Prep Time
8buns 1hour
Cook Time
Servings Prep Time
8buns 1hour
Cook Time
White Crosses
  1. Preheat oven to 200 degrees Celsius and thoroughly grease a 22cm circular spring form pan with vegetable oil. Set aside.
  2. In a stand mixer with a dough hook place the water, oil, chocolate chips, bread mix, cinnamon and cocoa powder.
  3. Mix on low speed (kneading/folding) for a minute until all of the ingredients start to come together.
  4. Take a moment and scrape down the sides of the bowl and underneath to ensure everything is getting mixed in before turning the stand mixer back onto low and continue folding for a further 1 minute.
  5. Flour your work top and throw in a dash of extra cocoa powder for good measure. Turn out your dough onto the bench and with floured hands work briefly until it forms a smooth solid ball.
  6. Since we’re not dealing with gluten flour here you don’t need to really knead the dough. Be sure not to over work it though.
  7. Once you have a smooth ball you can start separating into smaller balls that weigh approx 130-140 grams each. Use a set of kitchen scales to measure each one as you round it out into a bun shape. Place gently into your prepared tin, buns slightly touching one another.
  8. Continue with the dough until you have none left. Now cover with a tea towel and place in a warm spot (approx 25-30 degrees Celsius) for 30 minutes. Whilst that’s rising you can prepare the white crosses.
Prepare the White Crosses
  1. In a small bowl mix the plain flour and water together to create a smooth paste. If it’s looking a little thick dribble in a tiny little bit of extra water at a time.
  2. Transfer paste to a small piping bag with a medium open round tip (or use a plastic bag with the corner cut off!). Once the buns have finished rising, slowly and thickly pipe a cross across the top of each bun.
  3. Place buns into a hot oven for 35 minutes. Once cooked, remove and let them cool in the tray for a few minutes before turning out onto a wire rack.
Make the Glaze
  1. Whilst your buns are cooling you can prepare the glaze. Place the marmalade and water into a small saucepan over a medium heat.
  2. Simmer for a few minutes, slowly stirring the whole time. It will thicken slightly, then allow to stand for a moment before spreading over the tops and sides of each bun generously with a pastry brush.
  3. Enjoy hot with lashings of butter and take a moment to savour that wonderful, forgotten taste of hot cross buns!
Recipe Notes
  • Room temperature water is a must here, so if it feels a bit cold let it warm up prior to starting the buns.
  • The key to the white crosses is to have a workable mixture that is pipe-able, however it can’t be too runny or it will spread during baking.
  • Homemade Hot Cross Buns will stay fresh for 2-3 days, otherwise they can be individually wrapped in glad wrap and frozen. Reheat simply by popping into the microwave for 30 seconds or toasting under a hot grill.
  • Check out my other recipe for Traditional Hot Cross Buns for more of those Easter memories!