Gluten-free hot cross buns
Preparation time : 15 min + 10 min proving time ...
Cooking time : 30 min
Servings : 12
Ingredients
440 g gluten-free bread mix
460 ml water
85 g coconut oil
35 g instant yeast
20 g molasses
15 g cinnamon
10 g mixed spice
180 g soaked raisins
Put the water and yeast into a bowl. Add gluten-free bread mix and the rest of the dry ingredients; mix on low speed for two minutes. Scrape down the bowl and add oil.
Add the raisins and mix on low for another two minutes. Scale the dough into 90 gram pieces and roll into bun shapes. Put the shaped dough in a baking dish.
Prove at 34°C for 5-10 minutes. Once proved, put white crosses on top of the buns (gluten-free bread flour and water mixed together to form a dough).
Bake at 180°C for approximately 30 minutes or until done. After it is baked brush the hot cross bun while it is still hot with honey or golden syrup for that sticky glaze.
* Fresh Earth gluten free bread mix (available at Dis-Chem) was used in this recipe.
Preparation time : 15 min + 10 min proving time ...
Cooking time : 30 min
Servings : 12
Ingredients
440 g gluten-free bread mix
460 ml water
85 g coconut oil
35 g instant yeast
20 g molasses
15 g cinnamon
10 g mixed spice
180 g soaked raisins
Put the water and yeast into a bowl. Add gluten-free bread mix and the rest of the dry ingredients; mix on low speed for two minutes. Scrape down the bowl and add oil.
Add the raisins and mix on low for another two minutes. Scale the dough into 90 gram pieces and roll into bun shapes. Put the shaped dough in a baking dish.
Prove at 34°C for 5-10 minutes. Once proved, put white crosses on top of the buns (gluten-free bread flour and water mixed together to form a dough).
Bake at 180°C for approximately 30 minutes or until done. After it is baked brush the hot cross bun while it is still hot with honey or golden syrup for that sticky glaze.
* Fresh Earth gluten free bread mix (available at Dis-Chem) was used in this recipe.
