HOT CROSS BUNS GLUTEN FREE
Ingredients
  • 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
Instructions
Conventional Method
  1. Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
  2. Add dry sifted ingredients to a mixing bowl with paddle attachment.
  3. Add yeast mixture, eggs, butter and orange rind to the dry ingredients and mix on medium speed for 1 minute.
  4. Add sultanas and mix low speed until combined.
  5. 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.
  6. 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.
  7. Mix cross ingredients in a small bowl and place into a piping bag. Pipe crosses over buns.
  8. Bake in 200C oven for 20 min or until golden.
  9. Whilst buns are baking prepare glaze by combining sugar, cinnamon and orange juice in a small saucepan and simmering for 3 minutes. Cool.
  10. Brush hot buns with orange glaze. Serve warm with butter.
Thermomix Method
  1. Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
  2. Add dry ingredients to Thermomix bowl and mix 3 sec/speed 5.
  3. Add yeast mixture, eggs, butter and orange rind to the dry ingredients and mix 1 min/speed 5 scraping down bowl halfway.
  4. Add sultanas and mix 10 sec/speed 4/reverse mode.
  5. 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.
  6. 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.
  7. Mix cross ingredients in a bowl and place into a piping bag. Pipe crosses over buns.
  8. Bake in 200C oven for 20 min or until golden.
  9. Prepare glaze by combining sugar, cinnamon and orange juice in Thermomix bowl and mix Varoma/3 min/speed 3.
  10. Brush hot buns with orange glaze. Serve warm with butter.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/hot-cross-buns-gluten-free/