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Gluten-free hot cross buns

PostPosted: Sun Mar 30, 2014 10:58 pm
by Tingletingle
Gluten-free is a pain in the neck because mixtures are so very sticky but a necessity if you are allergic or insensitive to gluten like I am.
I felt incredibly satisfied making these on the weekend as all members of the family devoured them instantly.

Hot Cross Buns
Makes 20 buns

Ingredients
1 cup warm soy milk
1 tsp of honey
1/2 cup brown sugar
2 packets of dried yeast ( approx 5 tsp)
550 g (2 1/4 cups) self-raising gluten-free flour
2 tsp ground mixed spice
1 tsp salt
1/4 tsp ground ginger
1/2 cup of extra virgin olive oil
3 egg-whites
1/2 cup raisins
1 tsp orange zest
1 tsp lemon zest
Extra virgin olive oil

For the glaze
1 egg white
1 tbsp soy milk

For the icing
1/4 cup icing sugar
1 tbsp soy milk

Steps
1. In a large bowl, combine the milk, 1 tsp honey, and the yeast and let set for 5 minutes until the yeast is activated.
2. In a food processor with dough blade, whisk together the flour, mixed spice, cinnamon, salt, and ginger. Set aside.
3. In a magic bullet, whisk together the oil, egg-whites, 1/2 cup brown sugar, orange and lemon zest.
4. Add the raisins, wet ingredients from step 3 to the yeast mixture, stirring to combine. Then add this to the mixture in food processor and combine to form a wet dough.
5. Place baking paper over a couple of baking pans.
6. In a small ramekin or saucer pour 2 tbsp or so of olive oil. Lightly coat the fingers and palms of your hands, and pinch off a large-ping-pong-sized ball of the sticky gluten-free dough, and roll between your hands to form a smooth ball.
7. Repeat until you have 20, placing them evenly spaced apart on the sheet. Use a greased knife to cut a cross shape into the surface of each dough ball.
8. Cover and let rise in a warm location for at least 1 hour.
9. Preheat the oven to 200 degree celsius.
10. Whisk together the egg and milk to form the glaze. Brush the buns.
11. Bake for about 15 minutes, until deep golden brown.
12. Mix together the powdered sugar and milk to form the icing. Add extra powdered sugar to make it thicker. Use a pastry bag, zip top bag with corner snipped, or similar to pipe the icing into a cross shape on cooled buns, or you could simply dunk warm buns into mixture if you’re not fussed about the cross.