I’ve been in isolation for three weeks, cut down by a ‘flu’ which has had me totally knocked out. Once I started feeling better, I realised how close Easter was and that I normally have had about three attempts at Easter Buns by now.

Once my fever broke, I’m not sure whether it was divine intervention, fruit of a fevered mind, or just plain luck, but I had a breakthrough. Last year I made the softest hot cross buns using white spelt flour – not gluten free, but low gluten, and with enough structure to form a nice crumb. They were still a bit ‘rough’ for those of us brought up on commercial, soft, yeasty pull-apart hot cross buns. So my breakthrough was to swap out the spelt for cassava. Admittedly, the buns in the photos here still contained one cup of white spelt flour in place of one of the cups of cassava flour as an insurance measure, but in hindsight they didn’t need it.

When the dough was rising, I was actually a little sceptical as it felt as though it wasn’t rising enough, and I resigned myself to yet another Easter Bun Bake Fail – I could probably write a whole other blog on these experiences alone! By the second rising in bun form, I turned around after making the topping for the crosses to find these gloriously puffed up raw balls of heavenly scented dough just waiting for me. I was not disappointed!

They went in the oven. I watched them carefully, timing the cooking a little short just in case. Then extending the time three times. I realised the golden browning was actually happening and these beauties were filing the air with the heady, fruity aroma of cardamom, cinnamon and other spices mixed with the yeasty scent of the bread. The smell of real Easter Buns. The scent of Easter!

Once they were out and glazed, I could not stop myself from trying one then and there. Sliced in half, it was still a little hot to hold its shape, but spread with Nuttelex and alongside an Earl Gray tea, my night was complete. I left the rest wrapped in tea towels to cool overnight and had another one for breakfast the next morning, cooled. It cut well. The crumb was well formed. And that amazing softness combined with that burst of flavour were fully realised still. Success!

Now, if you don’t believe me, you have to try it for yourself. If you’re coeliac don’t even think about using white spelt! I think it’ll be even better without it, though the spelt gives it a bit more of a nuttiness – this can be achieved with buckwheat flour but stick to the quantity I’ve indicated or you’ll face a disastrously dry, unpalatable bake fail. So, off you go, and you can thank me later for saving your Easter! This has made my Easter this year.

Happy Easter everyone!

Ingredients (Makes 12 – 16):

• 1 1/2 cups mixed fruit
• 1/2 cup hot Earl Gray tea or Fruit tea
• 1 1/2 cups macadamia/almond milk
• 2 cardamom pods
• 1 whole clove
• 7g sachet (2 teaspoons) dry yeast
• 2 tsp caster sugar
• 5 cups gluten free flour blend (3 1/2 cups cassava flour, 1 cup glutinous rice flour, 1/2 cup green banana/buckwheat flour)
• 1 tsp xanthan gum
• 1/3 cup caster sugar or equivalent
• 1/2 tsp salt (omit if using salted butter/spread)
• 2 teaspoon mixed spice
• 1 Tablespoon cinnamon
• 2 teaspoons cardamom powder
• 1 teaspoon vanilla
• 50g Nuttelex light spread or vegan butter, melted (unsalted preferred)
• 1 egg, lightly beaten
• 1/3 cup plain unsweetened coconut yoghurt
• Extra glutinous rice flour for kneading
• 1/2 cup white gluten free flour (for the crosses)
• 4 Tablespoons water
• 2 teaspoons sugar
• 2 Tablespoons apricot jam
• 2 Tablespoons water

1. Grease a rectangular or square baking pan. Put fruit into a tray and cover with the hot brewed Earl Gray or fruit tea. Allow to soak for four hours or overnight.
2. Place milk, cardamom pods and clove into a saucepan and heat until just below boiling. Take off the heat and allow to steep until lukewarm. Remove cardamom and clove. Place yeast, 2 tsp sugar and milk in a bowl and stir until combined and yeast dissolved. Set aside in warm spot (next to oven if it has been on, or boil the kettle and leave the bowl near it) for ten minutes or until foamy.
3. Sift flours together with the salt, 1/3 cup sugar, xanthan gum, cinnamon, mixed spice and cardamom powder into a bowl. Make well in centre and add yeast mixture, melted butter/spread, egg and coconut yoghurt. Stir to combine with a wooden spoon until it clumps together, then use your hands. Knead the dough on a floured surface until well formed and less sticky. Put in an oiled bowl, cover with cling film and set aside in warm place for 30 mins or until doubled in size.
4. Preheat oven to 200C/180C fan-forced. Press down in dough and then turn out again onto a floured surface. Knead gently, keeping the dough smooth and airy. Return to the bowl and add the well-drained fruit. Incorporate the fruit into the dough with your hands, adding extra flour if needed to soak up some of the liquid from the fruit.
5. Form the dough into 12 equal-sized balls – you should get 12 fairly large balls or 16 medium sized balls – depending on your preference. Arrange balls in the cooking tin so that they are lightly touching. Cover and set aside in a warm place for 25 mins or until balls double in size.
6. Make the flour paste Whisk the GF flour, sugar and cold water in a small jug. Spoon into a snap-lock bag and snip off a corner. Pipe crosses onto the top of the now risen buns.
7. Place baking tin of buns into the oven for 20 minutes. Reduce oven temperatiure to 180C/160C FF and bake for 10 minutes more, or until golden and cooked through. Let cool in pan for 5 minutes before turning out onto wire rack
8. Place 2 tablespoons hot water into small jug with apricot jam and heat in microwave for 30 secs. Stir with a fork until jam has dissolved. While buns are still hot and in the tin, brush tops with jam mixture.
9. Allow to cool before serving (or just tuck into one or two while they are still hot and incredibly soft).

***Careful they are extremely filling compared to regular HCBs***