Gluten Free Hot Cross Buns
MAKES 6 BUNS
PREP TIME: 1.5 HOURS
COOK TIME: 20-25
Ingredients
FOR THE BUNS
3/4 CUP SULTANAS AND DICED DRIED APRICOTS (DICE YOURSELF)
2 CUPS CORNFLOUR
3/4 CUP BUCKWHEAT FLOUR
1 1/4 CUP BROWN RICE FLOUR
1/4 CUP CASTER SUGAR + 1 TBSP FOR YEAST
9G DRIED YEAST
2/3 CUP MILK, WARMED
2 1/2 TBSP PSYLLIUM HUSK
1 TBSP XANTHAN GUM
1 1/2 TSP SALT
1 TSP GROUND CINNAMON
1 TSP NUTMEG
35G UNSALTED BUTTER, MELTED
1 EGG, ROOM TEMPERATURE
FOR THE EGG WASH
1 EGG
1 TBSP MILK
FOR THE CROSSES
1/4 CUP WATER + MORE IF NEEDED
1/3 CUP PLAIN GLUTEN FREE FLOUR
1/2 TSP XANTHAN GUM
TO SERVE
3 TBSP APRICOT JAM
1/2 - 1 TBSP WATER
Utensils
DEEP BAKING DISH
BAKING TRAY
STAND MIXER
SILICONE BRUSH
PIPING BAG AND NOZZLE SET
SMALL SAUCEPAN
WIRE RACK
Method
FOR THE BUNS
WARM YOUR MILK OVER THE STOVE OR IN THE MICROWAVE FOR 15 TO 20 SECS. STIR THROUGH YEAST AND 1 TBSP CASTER SUGAR TO COMBINE. SET ASIDE FOR 15 MINS
PLACE YOUR DRIED FRUIT IN A BOWL AND POUR OVER BOILING WATER. SET ASIDE FOR 10 MINS. STRAIN THE WATER AND USE PAPER OR A TEA TOWEL TO STRAIN EXCESS LIQUID FROM FRUIT. SET ASIDE UNTIL REQUIRED
IN ANOTHER SMALL BOWL, WHISK TOGETHER PSYLLIUM HUSK WITH 1 CUP WARM WATER. AS YOU’RE DOING SO YOU SHOULD NOTICE A GEL STARTING TO FORM. SET ASIDE
IN THE BOWL OF A STAND MIXER ADD ALL OF THE DRY BUN INGREDIENTS, STIRRING TO COMBINE. MAKE A WELL IN THE CENTRE, ADDING THE MILK/YEAST MIXTURE (SHOULD BE FROTHY), MELTED BUTTER, PSYLLIUM HUSK GEL AND EGG
USING THE DOUGH HOOK ATTACHMENT (OR YOU CAN DO THIS BY HAND), TURN ON LOW SO IT BEGINS TO KNEAD THE MIXTURE (YOU MIGHT NEED TO USE A SILICONE SPATULA TO SCRAPE DOWN THE SIDES)
ONCE A DOUGH BEGINS TO FORM (IT SHOULD BE FIRM BUT A LITTLE STICKY) ADD YOUR FRUIT AND KNEAD AGAIN UNTIL EVENLY DISTRIBUTED. REMOVE YOUR DOUGH FROM THE MIXING BOWL, PLACING ON A WELL FLOURED SURFACE. KNEAD AGAIN TO FORM INTO A BALL
GENTLY ROLL THE DOUGH BALL OUT INTO A LONG, EVEN LOG. USE A DOUGH SCRAPER (OR KNIFE) TO DIVIDE INTO 6 EQUAL PORTIONS (YOU COULD USE A SCALE IF YOU LIKE OR JUST GO BY EYE/FEEL)
ROLL PORTIONS INTO A BALL AND PLACE ON A LINED BAKING TRAY A FEW CENTIMETRES APART. COVER AND PLACE IN THE WARMEST PART OF THE ROOM FOR 1 TO 1.5 HOURS (TO PROOF AND JUST ABOUT DOUBLE IN SIZE)
WHILE BUNS ARE PROOFING, PREHEAT OVEN TO 220 FAN FORCED
FOR THE EGG WASH
WHISK TOGETHER EGG AND MILK FOR THE EGG WASH. SET ASIDE
FOR THE CROSSES
IN A SMALL BOWL, MIX TOGETHER GLUTEN FREE FLOUR, XANTHAM GUM AND WATER. YOU MAY NEED TO STIR IN MORE WATER AS YOU GO — WE’D LIKE IT TO RUNNIER THAN STIFFER SO THE CROSSES DON’T STIFFEN UP TOO MUCH IN BAKING
SCOOP INTO A PIPING BAG WITH A PLAIN NOZZLE
BAKING THE BUNS
TO START, BOIL THE KETTLE. USE A SILICONE BRUSH TO BRUSH THE BUNS WITH THE EGG WASH
ADJUST A SECTION AT THE BOTTOM OF THE OVEN FOR A DEEP BAKING DISH TO SIT
PIPE THE CROSSES ACROSS THE BUNS, ALONG THE MIDDLE LONGWAYS — 3 BUNS AND THE OPPOSITE DIRECTION ACROSS TWO BUNS FOR EACH CROSS (AS PER THE STANDARD CROSS)
ONCE THE KETTLE HAS BOILED, PLACE THE BUNS INTO THE OVEN AND POUR WATER INTO THE DISH AT THE BOTTOM. BAKE FOR 10 MINS BEFORE REMOVING THE WATER DISH. BAKE FOR ANOTHER 10-15 MINS OR UNTIL A DEEP, GOLDEN BROWN
REMOVE BUNS FROM OVEN AND PLACE ON A WIRE RACK TO COOL
TO SERVE
IN A SMALL SAUCEPAN OVER MEDIUM HEAT, COMBINE THE APRICOT JAM WITH WATER UNTIL YOU HAVE A GLUGGY BUT RUNNY ENOUGH CONSISTENCY. WHILE THE BUNS ARE STILL WARM, BRUSH ALL OVER CREATING A BEAUTIFUL SHINE AND ADDING EXTRA FLAVOUR
SERVE HOW YOU DESIRE — I LIKE TOASTING MINE, SMEARING BUTTER AND IT’S TIME TO ENJOY!