Easter Baking

Getting all prepped for Easter, I thought I’d have a go at making a batch of gluten free hot cross buns to pop in the freezer. I’ve never made them before and like so many recipes, it made me wonder why I had left it until now to try them out!

The Juvela hot cross bun recipe is great. For ease its good to have all the ingredients weighed out and ready, as you can then just crack on with the method. I would advise following the recipe though and not adding all the liquid at once as you may not need it all, just enough to form a soft sticky dough.

As I didn’t have a piping bag I made my own using a small freezer bag, simply squeeze all the paste into a tight ball and secure the bag. Then carefully make a very small piercing in the bottom, just enough to let the paste come through when pressure is applied.

I used a silicone brush for the sugar glossing. They are perfect, as unlike a standard pastry brush it can be thoroughly cleaned to prevent cross contamination. I picked mine up from Morrison’s a few years ago but Lakeland do a similar one if you want to check it out!

A freshly toasted hot-cross bun and coffee for breakfast hits the spot! I will pop the rest in the freezer, where they will be fine for up to 2 months.

If you are pushed for time, the Juvela basic bread/roll recipe on the back of the Juvela Gluten Free Mix would work great as a tasty fruit bun. Simply add 2 teaspoons of mixed spice* to the dried ingredients and once the water has been added, put in a good handful of dried fruit/or sultanas*.

 

If you can manage to squeeze in a little more chocolate over the Easter hols I would urge you to whip together some Really Rich Chocolatey Muffins. I absolutely love this recipe. The sheer versatility never ceases to amaze me. It can be used for cakes, tray bakes, muffins, a base for a boozy trifle or gently heated and served with nice thick custard*… the list goes on!

They will store for up to 4 days in an air tight container and will also freeze really well too. I made a tray bake up last week and just topped some of the sponge with the Betty Crocker Chocolate Fudge Icing* and added a few Cadburys Mini Eggs*, so easy and effective.

Don’t forget to have a check out what’s on the Easter gluten free treat list from coeliac UK…there’s lots to choose from.

 

Hope you have a lovely Easter!

Bye for now

Liz x

*As ingredients can change please just double check no gluten containing ingredient or “may contain” warnings on packets. If in doubt leave it out.

2 Responses to “Easter Baking”

  1. Caz

    Once again Liz, you’ve inspired me! I’m now going to make some hot cross buns. I haven’t made them for a few years, but reading your blog is making my mouth water for that lovely cinnamon fruity taste. I’ll be making myself a batch and freezing them, so I can tuck in as and when 😊. I love the chocolate cake recipe, too. As you say, it’s so versatile and quick and easy to make. Keep up the good work. Cazzie xx

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