Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF. 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!

See great recipes for Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF too! A great way to use up those Easter buns! It means you'll have enough for a few weeks and you can freeze them. 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 cook it.

Ingredients of Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF

You need 250 ml of coconut milk, lukewarm.
Prepare 7 grams of fast action yeast.
You need 2 tbsp of sugar.
You need 500 grams of gluten-free flour / strong white bread flour.
It's 1 of & 1/2 tsp xanthan gum if using gluten-free flour.
Prepare 1 pinch of salt.
It's 2 tsp of mixed spice.
Prepare 2 tsp of cinnamon.
You need 1 of large cooking apple, peeled, cored and finely chopped.
Prepare 100 grams of sultanas.
Prepare 50 g of mixed peel.
You need 85 ml of - 100ml apple juice / orange juice.
It's 2 tbsp of olive oil.
You need of Crosses.
Prepare 3 tbsp of gluten-free / plain flour.
Prepare 2 tbsp of water.
Prepare of Glaze.
You need 2 tbsp of apple juice / orange juice.
Prepare 2 tbsp of caster sugar.

Just defrost overnight in the fridge or in the microwave in the morning. These wonderful apple, cinnamon and raisin hot cross buns will make a lovely change from the regular hot cross buns. What a treat for Easter Sunday or a delightful snack with a hot cup of tea. For many years I searched high and low for a bakery quality hot cross bun and two years ago I stopped my search with these bakery style hot cross buns.

Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF instructions

Mix the yeast and sugar into the milk and set aside.
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.
Make a well in the centre and stir in the apple / orange juice, oil and yeast mixture.
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.
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.
Punch the dough down and knead again for 10 minutes then divide into 12 equal pieces.
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.
Preheat the oven to gas 6 / 200C / 400F.
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.
Bake for 20 - 22 mins until the buns are golden and firm.
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!.
Will keep for up to 3 days, best enjoyed halved and toasted.

I've lost count of the number of people that have written to me to thank me (thank YOU for being so sweet!). This year I didn't want to alter it too much but to make a different flavoured hot cross bun-apple and cinnamon! Hot Cross Buns with the added flavour and texture of Apple and Cinnamon. Get the recipe at - http://www.totallysacha.com/recipes/hot-cross-buns-apple-ci. Better yet, our new Hot Cross Buns aremade using real pink lady apples and real cinnamon for real flavour.