For your Easter to be perfect, why not try the recipe for these gluten-free free hot cross buns.
Prep Time: 10 minutes plus 2 hours resting
Cook Time: 25 minutes
3/4 Cup + 1 teaspoon Coconut Flour
1 1/2 Cups plus 1 Tablespoon Arrowroot plus 1/4 cup extra for kneading
1 teaspoons Salt
1 teaspoon Yeast
3/4 Cup Warm Milk of choice
2 Tablespoons Maple Syrup
2 Eggs or replacer
2 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Mixed Spice
Zest of 1 Lemon and 1 Orange
1/2 to 1 Cup Sultanas, Currants, Mixed dried fruits etc
2 Tablespoons Arrowroot
1 Tablespoon Coconut Flour
2 – 21/2 Tablespoons Water
2 Tablespoons Maple Syrup
2 Tablespoons Water
Combine the dry ingredients in a bowl and lightly whisk together.
In a separate bowl, combine the wet ingredients and lightly whisk.
Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon or the kneading attachment of a kitchen stand mixer until the dough comes together. DO NOT add in the apple and sultanas yet.
Knead the dough for 3-5 minutes on a well-greased surface using the additional arrowroot. The dough will be sticky and not behave like normal dough. Use additional arrowroot to prevent the dough from sticking and incorporate it into the dough.
Place the dough into a greased bowl and cover with plastic wrap or a damp tea towel. Place in a warm place to prove for 1 1/2 hours. If the weather is warm find a place free from the wind, or if it is average use your car boot. If desperate, preheat the oven to 70C, then turn off the oven and place the bowl inside leaving the door ajar.
Preheat the oven to 200C/400F. Line and grease a baking tray.
Fold the sultanas or dried fruit into the dough if using.
Divide the dough into 8 equal balls (give them a squeeze to compress the dough together) and place, close together, on the baking tray.
Place the tray in a warm place (the same as before) for 30 minutes. If you used the oven for the initial rising then do not preheat the oven until the 2nd rising stage is complete.
After 30 minutes, make the cross plate and place into a zip lock bag and make a small cut at 1 corner. Make crosses over each bun.
Bake in the hot oven for 22 to 25 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
With 5 minutes left of baking, make the (see below) and immediately baste the hot cross buns with the glaze when removed from the oven.
The hot cross buns taste best warm and can be reheated once cooled. Keep in an airtight container for up to 3 days. They can also be frozen.
Combine the dry ingredients in a bowl and add the water whilst stirring. The paste will become quite thick like concrete.
Place the paste in a ziplock bag or piping bag. Alternatively, you can use the edge of a knife or a tablespoon to drizzle the paste on.
Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
Many thanks to Lisa for sharing this recipe.
Lisa from Mummy Made.It
Follow her on Facebook
You may also like to read: