This batch of hot cross buns baked by @thelittleblogofvegan incorporates dried cranberries and orange zest for ultimate flavour while being the perfect texture. You won't buy the shop bought version again.


Serves 10

  • 245g of bread flour
  • 255g of gluten-free all-purpose flour
  • 1 ¼ tsp of cinnamon
  • 50g of caster sugar
  • 7g of dried yeast powder
  • Pinch of salt
  • 120g of dried cranberries
  • 50g of apple sauce
  • Zest of 2 medium oranges
  • 126ml of dairy-free milk
  • 125ml of water (warm)
  • 30ml of olive oil

  • 40g of plain flour
  • 55ml of water
  • Orange marmalade


In a large mixing bowl, add in the flour, cinnamon, sugar, yeast powder, salt, dried cranberries, orange zest and applesauce and combine fully.

Gently add in the water, oil and dairy-free milk.

Mix until the mixture has formed into a sticky dough.

Knead the dough until elastic and smooth/shiny. This will take around 15 minutes.

Grease a large bowl with oil, pop in the dough and cover the bowl with cling film.

Place the bowl into a warm place and allow to rise for around 1-2 hours.

Once the dough has risen to double its original size, turn it out onto a lightly floured surface.

Divide the dough into 14 equal pieces, roll into balls and pop onto a lightly oiled baking tray.

Cover the tray with cling film and allow to prove for around an hour.

In the meantime, preheat your oven to 205°C and make the 'cross' mixture.

Place the water and flour into a bowl and mix until paste-like.

Transfer the mixture into a piping bag and pipe on some crosses.

Place the hot cross buns into the middle of the oven and bake for 15-20 minutes or until golden.

Gently heat the orange marmalade, while the marmalade is warm brush over the hot cross buns. Leave to cool and serve.

You’ll want a tall fan oven to do trays of buns for tea. Our three oven range cookers such as the Cuisinemaster and Chefmaster are the perfect size if you like to do a lot of baking.

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