Gluten Free Chocolate Hot Cross Buns
Arguably the best version of a Hot Cross Bun, these Chocolate Hot Cross Buns are soft, sweet, rich and, of course, gluten free! I have made a how-to video for this recipe as well - you can check that out below!
There are 2 special ingredients in this recipe that may not be in your cupboard - Tapioca flour and Psyllium Husk. Tapioca flour is a flour made from cassava root, and is very useful in recipes for gluten free breads. Tapioca flour has a stretchy characteristic, which is great in gluten free breads that may be crumbly. Unfortunately this can't be substituted in this recipe, but luckily you are generally able to find tapioca flour in health food or organic stores!
Psyllium husk is a binder, similar to xanthan gum, but I find it more useful for bread recipes. It will help give the hot cross buns some structure and form, especially when handling. It's also great fibre! You should also be able to find psyllium husk in organic store, and the good thing is that it will last you for ages!
I N G R E D I E N T S
220 mls milk, lukewarm
2 tsp yeast
1 Tbsp sugar
280 grams gluten free flour (I'm using Dove's Free From Blend)
40 grams tapioca flour
30 grams cocoa powder
50 grams caster sugar
1 tsp salt
1 Tbsp psyllium husk
1/2 tsp xanthan gum
30 grams melted butter
30 mls water
80 grams chocolate chips (milk or dark chocolate)
2 Tbsp honey For the cross
50 grams gluten free flour
4 Tbsp water
M E T H O D
In a medium bowl, mix together the lukewarm milk, yeast, and sugar and set aside to let it activate for 15 minutes. You will know if your yeast is working if it begins to form a layer of froth on top of the milk.
While the yeast is activating, in a large bowl combine all the dry ingredients - the gluten free flour, tapioca flour, cocoa flour, caster sugar, salt, psyllium husk, and xanthan gum. Give it a mix so that the dry ingredients are well dispersed.
Once the yeast has activated, add in the egg, melted butter, and water to the milk. Whisk briefly to break up the egg.
Add the milk mixture into the dry mixture and mix together by hand until you have formed a sticky dough.
Add in the chocolate chips and mix until they are spread throughout.
Turn the dough out onto a floured surface, making sure you have a decent amount of flour on your hands as the dough will be sticky.
Split the dough into 6 and form them into loose bun shapes. Place the dough onto a baking tray lined with oiled baking paper.
Cover the buns with oiled gladwrap/clingfilm and place in a warm area to prove for 1 hour. They should grow about 60% in size. (Nb: make sure you are covering the gladwrap/clingfilm with oil, otherwise the dough may stick to it!)
When the dough is nearly finished rising, preheat the oven to 210° Celsius on bake.
In a small bowl, mix together the flour and water for the cross until you have formed a thick paste.
Put the paste into a piping bag and pipe over the buns making a cross shape.
Place hot cross buns in the oven for 23-25 minutes, they will have risen nicely.
Just before the hot cross buns have finished, gently heat up the honey in a small bowl in the microwave for 10 seconds, this will loosen it up for glazing.
When you have taken the hot cross buns out of the oven, immediately brush the honey over the buns.
Let the hot cross buns cool for 5-10 minutes before enjoying. These are best served warm out of the oven, but if you do want to save them for later, either keep them in a sealed container for up to 2 days, or in the freezer! Make sure you pop them bake in the oven or a toaster before enjoying.