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Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-free Recipe

Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free Recipe
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Cooking Time : 1 minutes
Serving : 18
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Prepare the ingredients before making Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free in your home. Then, follow these steps below to serve Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free for your family or friends.

Ingredients: Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free

  • 625 grams gluten-free flour / strong white bread flour
  • 2 1/4 tsp xanthan gum if using gluten-free flour
  • 7 grams fast action yeast
  • 75 grams sugar
  • 1 pinch salt
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 50 grams dairy-free spread such as Vitalite Sunflower Spread
  • 250 ml rice or coconut milk
  • 125 ml water
  • 1 large cooking apple
  • 200 grams sultanas
  • Crosses
  • 6 tbsp gluten-free / plain flour
  • 4 tbsp water
  • Glaze
  • 2 tbsp water
  • 2 tbsp caster sugar

How to Make Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free in your home by yourself.

    Step 1
  • Put the flour, yeast, sugar, spices and salt in a large bowl and stir together. Melt the spread with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is luke warm. Pour it into the flour mixture and mix in
  • Step 2
  • Peel, cut and core the apple and then chop it into tiny pieces. Add the sultanas and finely chopped apple to the dough and knead firmly for 10 minutes until the dough is smooth and elastic. Turn the dough onto a lightly floured work surface, divide it in two and then roll both halves into long sausage shapes. Cut each into 9 equal pieces
  • Step 3
  • Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball. Place the buns on a round bread stone or baking tray allowing space for them to double in size. Cover with oiled cling film and leave in a warm place until the dough has doubled in size and is sticking together, about an hour. When to dough is almost ready, preheat the oven to gas 4 / 180C / 350°F
  • Step 4
  • For 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. Bake for 20 - 22 mins until the buns are golden and firm
  • Step 5
  • To make the glaze, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for a minute then brush over the hot buns with a basting brush as soon as they come out of the oven to give a shiny glaze. Leave to cool slightly then enjoy with spread, jam, nutella, or naked, whatever you fancy!
Vickys Easter Apple Cinnamon Hot Cross Buns, Gluten, Dairy, Egg, Soy & Nut-Free Reviews

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