Gluten Free Hot Cross Buns
Added on April 8th, 2011
Found in recipes, recipes
A gluten free hot cross bun recipe featuring Orgran Plain flour, not difficult and the smell of hot cross buns is just great, and with a gluten free recipe they can be enjoyed by the whole family.
Ingredients
- 750g Orgran All Purpose Flour - a great all round gluten free flour
- 2 sachets of dried gluten free yeast (double the quantity for fresh)
- 1/2 tsp salt
- 2 tbs mixed spices
- 250g organic currants - or if you prefer organic sultanas
- 125g butter
- 300ml milk
- 100g brown sugar
- 3 eggs, beaten
- 200g marzipan
- 1 egg, beaten, for glazing
- Icing sugar
Method
- Put the flour, yeast, salt, mixed spice and currants into a bowl and make a well in the centre.
- Melt the butter and add the milk together with the sugar. Warm mixture to about 40ºC or warm enough to make the yeast rise.
- Pour the milk and butter mixture into the well and add the beaten eggs. Mix until a soft dough forms. Turn out onto a lightly floured board or bench and knead until the dough is very elastic (about 15 minutes).
- Place the dough into a lightly greased bowl. Cover with cling film or a tea towel and leave to rise in a warm place for about 90 minutes or until the dough has doubled in volume. While the dough is rising, roll and form the marzipan into strips for the crosses and beat an egg with a little milk for the glaze. Use a little icing sugar to stop the marzipan from sticking whilst rolling. Preheat the oven to 190°C (375 F).
- Turn out the dough onto a lightly floured board and knock down. Knead again for a few minutes. Divide the mixture into 12 pieces and form each one into a bun shape. Place onto a greased tray and leave for approximately 15 minutes or until doubled in bulk. Brush with egg glaze and place a cross on top of each one. Bake for approximately 15 minutes. Cool on a wire rack.
Tags: gluten free baking
