Gluten-free hot cross buns

    3 hours 50 min

    Here is a gluten-free option of hot cross buns that everyone can enjoy.

    MyNutriCounter

    1 person made this

    Ingredients
    Makes: 15 buns

    • For the dough
    • 285ml (9 1/2 fl oz) milk
    • 50g (2 oz) butter
    • 500g (17 1/2 oz) gluten-free baking mix
    • 1 teaspoon salt
    • 2 tablespoons maple syrup
    • 7g (1/4 oz) easy-blend dried yeast
    • 1 egg, beaten
    • 1 orange, zested
    • 1 teaspoon ground cinnamon
    • 100g (3 1/2 oz) raisins
    • For the decoration
    • 75g (2 1/2 oz) gluten-free flour
    • 2 tablespoons maple syrup

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:3hr rising  ›  Ready in:3hr50min 

    1. Bring milk to the boil, then remove from heat and add in the butter. Leave to cool.
    2. Combine the flour, salt, maple syrup and yeast in a bowl. Make a well in the centre then pour in the milk and butter mixture.
    3. Add in the egg, orange zest and cinnamon. Mix everything together until a sticky dough is formed.
    4. Tip on to a lightly floured surface and knead until smooth and elastic, about 5 minutes.
    5. 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 1 hour.
    6. Put the raisins into the dough and knead it in. Leave to rise for 1 more hour.
    7. Divide the dough into 15 even pieces (about 75 grams each).
    8. Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper. Set aside to rise for 1 hour.
    9. Heat the oven to 200 C / Gas 6.
    10. For the decoration mix the flour with about 5 tablespoons water, enough to form a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns in the shape of crosses.
    11. Bake in the preheated oven until golden, about 20 minutes.
    12. Brush maple syrup over the top of each bun as soon as they come out of the oven.

    See it on my blog

    See this recipe on MyNutriCounter

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