Author Notes
We all know that Hot Cross Buns are associated with marking the end of Lent, so we’ve made a gluten-free option that everyone can enjoy. There is an aBUNdance of antioxidants in the raisins, and also, in the cinnamon which has been used medically for thousands of years. Just in case … the cinnamon spice represents the spices used for the anointing of Jesus’ body for burial and the cross symbolises the crucifixion. Happy Easter enjoying this significant treat.
The recipe can be found here -
http://www.mynutricounter.com/gluten-free-hot-cross-buns/
—Nikki Brown
Ingredients
- For the Dough
-
285 milliliters
milk
-
50 grams
butter
-
500 grams
gluten-free baking mix
-
1 teaspoon
salt
-
30 milliliters
maple syrup
-
7 grams
easy-blend yeast
-
1 piece
beaten
-
100 grams
raisins
-
1 piece
Zest of 1 orange
-
1 teaspoon
ground cinnamon
- For the Cross & Glaze
-
75 grams
gluten-free flour
-
30 milliliters
maple syrup
Directions
-
Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
-
Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
-
Add in the egg then combine everything together until a sticky dough is formed.
-
Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
-
Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
-
Put the raisins into the dough and knead it in. Leave to rise for 1 more hour.
-
Divide the dough into even pieces(about 75 grams each).
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Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
-
Heat the oven to 200C/390F.
-
Mix the extra flour with about 5 tbsp. of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
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Bake for 20 minutes.
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Brush maple syrup over the top of each bun.
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