HOT CROSS BUNS GLUTEN FREE |
- Buns
- 1 tbs dry yeast
- 100g or ½ cup caster sugar
- 375g or 1½ cups lukewarm milk
- 600g or 4⅔ cups Bob's Red Mill 1 to 1 plain gluten free baking flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp xantham gum
- 2 tsp cinnamon
- ½ tsp all spice
- 2 eggs
- 50g melted butter
- Zest of 1 orange
- 1 cup sultanas or raisins
- Cross Paste
- 65g or ½ cup Bob's Red Mill plain gluten free baking flour
- 1 tsp caster sugar
- 50g or 3 tbs water
- Orange Glaze
- 2 tbs caster sugar
- Pinch of cinnamon
- Juice of 1 orange
- ½ tsp orange zest
- Extra flour for dusting
Conventional Method
- Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
- Add dry sifted ingredients to a mixing bowl with paddle attachment.
- Add yeast mixture, eggs, butter and orange rind to the dry ingredients and mix on medium speed for 1 minute.
- Add sultanas and mix low speed until combined.
- Place dough in a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 1 hr to allow dough to rise.
- Turn dough onto a well floured surface. Knead dough into a smooth ball. Cut dough into 12 equal portions and roll into 12 balls. If balls are very sticky dust with a little extra flour. Place balls side by side in a baking paper lined 20 cm square cake tin.
- Mix cross ingredients in a small bowl and place into a piping bag. Pipe crosses over buns.
- Bake in 200C oven for 20 min or until golden.
- Whilst buns are baking prepare glaze by combining sugar, cinnamon and orange juice in a small saucepan and simmering for 3 minutes. Cool.
- Brush hot buns with orange glaze. Serve warm with butter.
Thermomix Method
- Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
- Add dry ingredients to Thermomix bowl and mix 3 sec/speed 5.
- Add yeast mixture, eggs, butter and orange rind to the dry ingredients and mix 1 min/speed 5 scraping down bowl halfway.
- Add sultanas and mix 10 sec/speed 4/reverse mode.
- Place dough in a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 1 hr to allow dough to rise.
- Turn dough onto a well floured surface. Knead dough into a smooth ball. Cut dough into 12 equal portions and roll into 12 balls. If balls are very sticky dust with a little extra flour. Place balls side by side in a baking paper lined 20 cm square cake tin.
- Mix cross ingredients in a bowl and place into a piping bag. Pipe crosses over buns.
- Bake in 200C oven for 20 min or until golden.
- Prepare glaze by combining sugar, cinnamon and orange juice in Thermomix bowl and mix Varoma/3 min/speed 3.
- Brush hot buns with orange glaze. Serve warm with butter.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/hot-cross-buns-gluten-free/
3.5.3226