Easiest Way to Prepare Speedy Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys easter apple cinnamon hot cross buns, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF. These are lovely spiced buns with my own added extra. They don't usually contain apple but it goes so well! It's traditional to eat Hot Cross Buns for breakfast on Good Friday.

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To get started with this particular recipe, we must prepare a few ingredients. You can have vickys easter apple cinnamon hot cross buns, gf df ef sf nf using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF:

1. Take 250 ml coconut milk, lukewarm
2. Take 7 grams fast action yeast
3. Prepare 2 tbsp sugar
4. Make ready 500 grams gluten-free flour / strong white bread flour
5. Prepare 1 & 1/2 tsp xanthan gum if using gluten-free flour
6. Get 1 pinch salt
7. Take 2 tsp mixed spice
8. Prepare 2 tsp cinnamon
9. Make ready 1 large cooking apple, peeled, cored and finely chopped
10. Get 100 grams sultanas
11. Make ready 50 g mixed peel
12. Prepare 85 ml - 100ml apple juice / orange juice
13. Prepare 2 tbsp olive oil
14. Prepare Crosses
15. Prepare 3 tbsp gluten-free / plain flour
16. Make ready 2 tbsp water
17. Make ready Glaze
18. Make ready 2 tbsp apple juice / orange juice
19. Take 2 tbsp caster sugar

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Instructions to make Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF:

1. Mix the yeast and sugar into the milk and set aside
2. Mix the flour, xanthan gum if using, salt and baking spices together in a large bowl. Stir the sultanas, mixed peel and chopped apple pieces in
3. Make a well in the centre and stir in the apple / orange juice, oil and yeast mixture
4. Form a sticky but soft dough using your hands. Depending on the flour used you may need to add a little more milk as gluten-free flours need more liquid, 2 -3 tbsp should be plenty
5. Turn the dough out onto a lightly floured surface and knead for 5 - 10 minutes until the dough is smooth. Place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place for an hour or until it has doubled in size
6. Punch the dough down and knead again for 10 minutes then divide into 12 equal pieces
7. Roll the pieces into smooth balls and evenly space out on a large baking tray lined with parchment paper. Recover with the damp tea towel and again, leave in a warm place for 45 minutes until doubled in size
8. Preheat the oven to gas 6 / 200C / 400F
9. To make 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
10. Bake for 20 - 22 mins until the buns are golden and firm
11. To make the glaze, dissolve the caster sugar in the juice, boil for a minute in the microwave or a small saucepan until thickening, then brush over the hot buns as soon as they come out of the oven. Let the glaze set before you enjoy the buns with safe butter, jam, marmalade, nutella or naked, whatever you fancy!
12. Will keep for up to 3 days, best enjoyed halved and toasted

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