Easter French Toast with Caramelised Banana and Pecan
- 10 mins
- 2
- Easy
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Hot Cross Buns
Delicious and light, these fruity buns are a real treat, served hot with butter for a perfect breakfast, afternoon tea or a supper time snack!
-
Cook: 15 mins
Prep: 15 mins - 12 portions
- Easy
- Suitable for home freezing
Go back
Hot Cross Buns
Delicious and light, these fruity buns are a real treat, served hot with butter for a perfect breakfast, afternoon tea or a supper time snack!
-
Cook: 15 mins
Prep: 15 mins - 12 portions
- Easy
- Suitable for home freezing
Ingredients
| 150ml full fat milk | |
| 25g butter | |
| 250g Juvela Gluten Free White Mix | |
| ½ tsp salt | |
| 40g caster sugar | |
| 1tsp dried yeast | |
| 1 medium egg, lightly beaten | |
| 50g sultanas | |
| 25g mixed peel | |
| Zest of an orange | |
| ½ tsp cinnamon | |
| For the cross and glaze: | |
| 20g Juvela Gluten Free White Mix | |
| 2tbsp apricot jam |
Method
- In a small pan, bring the milk to the boil, remove from the heat and stir in the butter. Leave to cool for a few minutes.
- Place the Mix, salt, sugar and yeast in a large mixing bowl. Add the warm milk and egg and combine using a mixer with a dough hook (or you can mix with a wooden spoon).
- Transfer the dough to a lightly oiled bowl; cover with oiled cling film and allow to prove in a warm place for an hour or until roughly doubled in size.
- Add the sultanas, mixed peel, orange zest and cinnamon and mix into the dough with your hands.
- Divide the dough into approx. 8 pieces and roll into balls, place on a baking tray and allow to prove for another hour.
- To make the cross, combine the Mix with a little water to form a thick paste and pipe onto the top of each bun.
- Bake in a preheated oven 220ºC/200ºC Fan/425ºF/Gas Mark 7 for approx. 20minutes until golden.
- Once the buns are out of the oven, gently heat the apricot jam and brush over the top of the warm buns.
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