Paul Hollywood’s fruity bakes are just as delicious when you make some simple swaps to make them wheat-free
Prep:30 mins
Makes 15
300ml full-fat milk, plus 2 tbsp more50g butter500g gluten and wheat-free white bread flour (we used Doves Farm gluten & wheat free white bread flour)1 tsp salt75g caster sugar1 tbsp sunflower oil2 tsp quick or fast-action yeast1 large egg, beaten1 tsp olive oil75g sultana50g mixed peelzest 1 orange1 apple, peeled, cored and finely chopped1 tsp ground cinnamon
STEP 1Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don’t knead.STEP 2Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.STEP 3Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.STEP 4Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.STEP 5Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.
