Gluten Free Hot Cross Buns

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MAKES 6 BUNS

PREP TIME: 1.5 HOURS

COOK TIME: 20-25

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Ingredients

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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

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Utensils

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DEEP BAKING DISH

BAKING TRAY

STAND MIXER

SILICONE BRUSH

PIPING BAG AND NOZZLE SET

SMALL SAUCEPAN

WIRE RACK

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Method

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FOR THE BUNS

1. 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

2. 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

3. 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

4. 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

5. 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)

6. 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

7. 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)

8. 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)

9. WHILE BUNS ARE PROOFING, PREHEAT OVEN TO 220 FAN FORCED

FOR THE EGG WASH

1. WHISK TOGETHER EGG AND MILK FOR THE EGG WASH. SET ASIDE

FOR THE CROSSES

1. 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

2. SCOOP INTO A PIPING BAG WITH A PLAIN NOZZLE

BAKING THE BUNS

1. TO START, BOIL THE KETTLE. USE A SILICONE BRUSH TO BRUSH THE BUNS WITH THE EGG WASH

2. ADJUST A SECTION AT THE BOTTOM OF THE OVEN FOR A DEEP BAKING DISH TO SIT

3. 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)

4. 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

5. REMOVE BUNS FROM OVEN AND PLACE ON A WIRE RACK TO COOL

TO SERVE

1. 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

2. SERVE HOW YOU DESIRE — I LIKE TOASTING MINE, SMEARING BUTTER AND IT’S TIME TO ENJOY!

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