Gluten Free Hot Cross Buns Food

GLUTEN-FREE HOT CROSS BUNS

Steps:

• Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
• Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
• Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
• Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
• Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.

GLUTEN FREE HOT CROSS BUNS

Steps:

• Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
• Combine yeast, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
• Add the fruit mixture (along with any soaking liquid), oil and egg.
• Mix for 5 minutes dough will be stiff but slightly sticky.
• Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
• Grease a 9x13" baking dish.
• Divide dough into 12 pieces and roll into balls with lightly oiled hands.
• Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
• Heat the oven to 400°F.
• Whisk together the "cross" ingredients to form a smooth paste.
• Scrape into a small zip-top bag and snip the corner.
• Pipe the paste in a cross over the center of each bun.
• Bake for 30 to 35 minutes or until they sound hollow when tapped.
• Remove from the oven and immediately drizzle with honey.
• Return to the oven for 2 minutes.
• Cool in the pan for 5 minutes, then move to a wire rack.

GLUTEN-FREE HOT CROSS BUNS

Steps:

• 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 inches Leave to rise for 1 more hour.
• Divide the dough into even pieces(about 75 grams each).
• 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/390°F.
• Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
• Bake for 20 minutes.
• Brush maple syrup over the top of each bun.