Easter is a time of celebrating new life and loved ones, and what better way to do so than with a delicious freshly-baked breakfast?
These Hot Cross Buns are perfect for sharing with the whole family, and you can serve them with confidence knowing they’re gluten free. The Bake Bar Organic Artisan Bakery have perfected this recipe – so you don’t have to. Just follow along, pop them in the oven, and serve!
Gluten Free Hot Cross Buns
Ingredients:
Hot Cross Bun
Tapioca 62 grams
Sorghum Flour 31 grams
Besan Flour 31 grams
Sugar 11 grams
Panela Cane Sugar 19 grams
Guar Gum 1 gram
Xanthan Gum 1 gram
Cinnamon 2 grams
Salt 1 gram
Gluten-Free Flour Mix 160 grams
Filtered Water 97 grams
Fresh Yeast 6 grams
Grapeseed Oil 17 grams
Honey 37 grams
Dried Apricots 26 grams
Dried Currants 26 grams
Dried Cranberries 26 grams
(Total Weight 396 grams)
Cross Mixture
Water 15 grams
Salt 1 gram
Sugar 9 grams
Butter 9 grams
Gluten-Free Flour Mix 23 grams
Extra water 23 grams
Syrup Glaze
Water 180 grams
Orange Juice 1/2 orange
Organic Honey 30 grams
Organic Sugar 108 grams
Method:
1. Combine all the dry ingredients together and mix well.
2. In a separate bowl add the water, honey, oil and yeast. Hand mix.
3. Add the dry ingredients to the wet ingredients. Hand mix for 1 minute.
4. Adjust the dough consistency by adding either water or flour.
5. Add a well in the centre of the mixture and add the fruit and cinnamon. Using your hand fold all ingredients until well mixed.
6. Divide the dough mixture into oiled muffin tins and allow to stand in a warm area until doubled in size.
7. Make the cross mixture for the top of the hot cross bun.
8. Pipe the cross mixture on top of each hot cross bun.
9. Bake in a moderate oven at 1600C for 30-40 minutes or until golden.
10. Glaze with a honey syrup
Recipe courtesy Gili Gold, Head Baker at Bake Bar Organic Artisan Bakery
feature image via pinterest
