Makes 4 x 100g delicious gluten-free hot cross buns
INGREDIENTS
Hot cross bun
Tapioca 62 grams
Sorghum Flour 31 grams
Besan Flour 31 grams
Sugar 11 grams
Panela Cane Sugar 19 grams
Guar Gum 1 gram
Xanthan Gum 1 gram
Cinnamon 2 grams
Salt 1 gram
Gluten-Free Flour Mix 160 grams
Filtered Water 97 grams
Fresh Yeast 6 grams
Grapeseed Oil 17 grams
Honey 37 grams
Dried Apricots 26 grams
Dried Currants 26 grams
Dried Cranberries 26 grams
Total Weight 396 grams
Cross mixture
Water 15 grams
Salt 1 gram
Sugar 9 grams
Butter 9 grams
Gluten-Free Flour Mix 23 grams
Extra water 23 grams
Syrup glaze
Water 180 grams
Orange Juice 1/2 orange
Organic Honey 30 grams
Organic Sugar 108 grams
METHOD
Hot cross bun
Step 1: Combine all the dry ingredients together and mix well.
Step 2: In a separate bowl add the water, honey, oil and yeast. Hand mix.
Step 3: Add the dry ingredients to the wet ingredients. Hand mix for 1 minute.
Step 4: Adjust the dough consistency by adding either water or flour.
Step 5: Add a well in the centre of the mixture and add the fruit and cinnamon. Using your hand fold all ingredients until well mixed.
Step 6: Divide the dough mixture into oiled muffin tins and allow to stand in a warm area until doubled in size.
Step 7: Make the cross mixture for the top of the hot cross bun. Step 8: Pipe the cross mixture on top of each hot cross bun.
Step 8: Pipe the cross mixture on top of each hot cross bun.
Step 9: Bake in a moderate oven at 1600C for 30-40 minutes or until golden.
Step 10: Glaze with a honey syrup.
Cross mixture
Step 1: Add water and butter to a saucepan and bring to the boil. Add the gluten-free flour mix and stir. Cook until it comes away from the side of the pot. Transfer to a mixing bowl, start mixing and add extra water. Mix until smooth. Place in refrigerator until ready to use.
Honey Orange Syrup
Step 1: In a high-sided saucepan over medium-high heat, bring water, honey, orange juice and sugar to a boil. Stir constantly until the sugar dissolves.
Step 2: Turn the heat to a low flame and allow the sugar to dissolve completely and the mixture to turn clear, approximately 5 to 7 minutes. You shouldn’t be able to see any sugars crystals in the liquid. If you do, boil a little longer. The longer you boil it, the thicker the syrup will be when cooled.
Step 3: After boiling, let the syrup cool to room temperature, and then pour into a tightly sealed, clean glass jar.
Step 4: Allow hot cross bun to slightly cool and one by one, dip in the sugar syrup. Serve warm if possible, or room temperature.
Washing and Soaking – dried fruit
Washing Method:
Step 1: Chop all the dried fruits into bite sized pieces
Step 2: Put the apricots, currants and cranberries in to a large bowl.
Step 3: Add lukewarm water and wash the fruit well.
Step 4: Drain the fruit.
Soaking Method:
Step 1: Place the washed and drained fruit into a container with a tight lid.
Step 2: Add the juice of 1 orange to the fruit.
Step 3: Add water until all fruit is covered.
Step 4: Cover and store in a cool, dark and dry place.
Step 5: Allow the fruit to soak 3 days. Gently shake the container on the second day to ensure the flavour is well developed. Now your fruit is ready to add to the gluten free dough mix.
The Carousel thanks Bake Bar for this recipe.
