Easter Buns

Easter Buns

These buns have the texture of bread, the shape of muffins and the taste of Hot Cross Buns. A very tasty hybrid, they’re at their best on the day you bake them although a good layer of butter works wonders the day after.

This recipe makes 12-15 buns. and takes about 2 hours.

You will need:

A greased muffin tin

Cling film

Either a food mixer or a wooden spoon and some elbow grease


500g gluten free bread flour plus extra for kneading

A pinch of salt

75g caster sugar

3 tsps fast action yeast

125g sultanas

75g mixed peel

zest of 1 orange

2 tsps ground cinnamon

1 tsp sunflower oil

50g margarine

300ml full fat milk

1 egg


  1. Mix together the flour, salt, sugar and yeast in a large bowl.
  2. In a separate bowl, mix together the sultanas, mixed peel, orange zest, cinnamon and oil.
  3. Melt the margarine, warm the milk and add both to the egg.
  4. Make a well in the middle of the flour mix and stir in the wet ingredients. You need to stir it until you have a smooth batter. I cheated and used a food mixer.
  5. Stir in the fruit and spice mixture until the fruit is evenly distributed.
  6. Put a lot of flour down onto a work surface and bring the mixture together into one large piece of dough. It is extremely sticky so have a bowl of hot soapy water nearby – you’ll need to keep washing it off your hands otherwise it will keep sticking to everything you touch.
  7. Divide the dough into 12-15 even balls and put them into the muffin tin.
  8. Spread some oil onto a piece of cling film, put the cling film over the buns (leave enough room for them to rise underneath) and leave them somewhere warm until they’ve doubled in size.
  9. While they’re rising, do the washing up. The dough sticks like glue and sets like cement – you want it washed off your bowls and utensils ASAP.
  10. Pre-heat the oven to 200 fan.
  11. Remove the cling film and bake the buns for approx. 20 mins, until golden brown and hollow-sounding when tapped. Check on them regularly and cover with tin foil if the tops start to burn.



Coeliac foodie refusing to miss out on the things I used to enjoy eating. I share quick, easy and affordable recipes to help keep your diet varied, interesting and 100% gluten free, without sacrificing taste or breaking the bank. I also review products and restaurants that I find.
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