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gluten free hot cross buns


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Ingredients

12 piece(s)

Hot Cross buns

  • 500 grams FG Roberts Gluten free bread mix
  • 580 grams Milk
  • 1 tablespoon Dry instant active yeast
  • 2 teaspoons salt
  • 70 grams Butter
  • 50 grams caster sugar
  • 1 egg
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 100 grams sultanas
  • 70 grams currants

Piping

  • 80 grams Gluten free plain flour
  • 1 pinch salt
  • 100 grams water

Syrup

  • 2 tablespoons water
  • 2 tablespoons sugar
  • 6
    50min
    Preparation 35min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Buns
  1. Place Milk and yeast into mixing bowl - heat 1min/37 degrees/speed 1


    Add flour, salt, butter, sugar, egg, cinnnamon, nutmeg, cloves - mix 30 seconds/speed 6


    Knead for 3 mins


    Add sultanas and currants, 20 seconds/reverse/speed 5


    Transfer dough onto thermomat and form a ball, wrap and leave for 30 mins.


    Knock down dough, divide into 12 equal portions, put onto baking tray lined with baking paper.


    Make piping mixture - put all ingredients in mixing bowl and mix on speed 4 for approx 30 seconds until smooth.


    Pipe onto buns.


    Turn oven onto 200 degrees celcius, place buns in oven.  They will rise again while oven heating.


    Back for approximatly 15 minutes until golden brown.


    Mix sugar and boiling water, brush buns while still hot with sugar mixture.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Foodie23:can I please ask which foodland you found...

    Submitted by ebbonydarkins on 19. March 2023 - 11:51.

    Foodie23:can I please ask which foodland you found the bread mix? I've called a couple and they don't stock it 🤨

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  • I had great success with this recipe using the FG...

    Submitted by Foodie23 on 7. November 2019 - 14:43.

    I had great success with this recipe using the FG Roberts bread mix. Hot, soft, fluffy, chewy & delicious...
    Few thoughts though: Using my AU 20ml tablespoon set for this recipe (vs 15ml T elsewhere) & salted butter, I could taste the salt (2t) in the end product, I’ll probably use 1t salt next time and maybe a little extra sugar (id like them just a little sweeter, personal preference though).
    I Prefer to double the spices.
    Mine were in the oven for about 35-40mins total from a cold oven set to 200.
    I live in South Australia and found the FG Roberts bread mix at my local Foodland (bear in mind FG Roberts also make a pizza mix & plain/SR GF Flour so be sure to get the bread mix not the normal flour)
    I don’t recommend Laucke Bread mix (It tastes overpoweringly of canola & isn’t an absorbent equivalent anyway)
    FOR THOSE ATTEMPTING WITHOUT (the super absorbent) FG ROBERTS BREAD MIX: I’ve calculated that a better milk ratio for regular GF flour/bread mix should be around 300g (obviously will vary depending on your flour, I’m expecting somewhere between 280-350). Maybe start with 300 and add more if needed. I haven’t tried it though. Keep in mind the reduced size of the batch when shaping buns or thinking about adding extra fruit, spices & sugar etc.
    I highly recommend using a proper GF bread mix (any brand) over regular GF flour for better results.

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  • My mix came out runny like everyone else has...

    Submitted by almulcahy on 23. March 2019 - 20:48.

    My mix came out runny like everyone else has commented but it rose and I baked it as a slab and cut it into buns. Came out great!Tongue

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  • The smell as these are cooking is divine. I live...

    Submitted by NitaW on 10. April 2017 - 20:53.

    The smell as these are cooking is divine. I live in Australia and could not get the correct flour mix and the same result as everyone else when using other brand gf flour - extremely sloppy mix. Have added heaps more flour and kneaded it in. Will see what they taste like as they look more like rock cakes than hot cross buns but as I said the smell is divine.
    Smile

    Nita 

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  • This recipe works perfectly as long as you use the...

    Submitted by eanschaw on 1. March 2017 - 10:55.

    This recipe works perfectly as long as you use the F.G. Roberts Gluten Free Bread Mix. This can be purchased online from: https://www.glutenfreehealth.com.au/. I substituted the milk with Inner Goodness unsweetened Coconut Milk (Coconut Drink) and the butter with Nuttlex. My grandson thought they were great.

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  • Hi, Very disapointed with

    Submitted by Kay-Maree on 25. March 2016 - 22:54.

    Hi, Very disapointed with this receipe. Added double the amount of flour and still gluggy and very sticky. Could not buy the FG Roberts flour anywhere. So had to use another brand. Will try and make muffins as I don't want to throw away the mixture. It took money time and effort. Has anyone else had success with a different brand of flour for Hot Cross Buns? 

     

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  • Since I cant get the

    Submitted by dangermouse418 on 31. March 2015 - 19:02.

    Since I cant get the recommended GF bread mix where I am in Australia, I used a local bread mix brand. Like a number of other post I'm sorry to say I got soup. Even after adding large amounts of additional GF flour the consistency was still very sloppy. I've turned it into muffins so let's see if they work.

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  • very disappointed with this

    Submitted by TammyJRobinson on 31. March 2015 - 09:25.

    very disappointed with this recipe as a Coeliac this flour is costly to purchase and the dough came out "runny" nothing like the proper consistency of dough at all ...... is the milk quantity worng???????

     

    Looking to be a healthy mature being bringing healthier choices to my table for my family.

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  • Tried these with only 400ml

    Submitted by MissusA on 18. March 2015 - 14:58.

    Tried these with only 400ml of milk after reading other comments (& I used the bread mix as specified). Was still very runny like a cake mix. Added another 150gm-200gm of gf plain flour and seemed to get a better texture for buns.  Increased  amounts of currants, sultanas and spices to compensate and the resultant buns were pretty good. Would try again but with less milk this time. 

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  • Perfect. The quantity of

    Submitted by KB in the NT on 16. August 2014 - 14:31.

    Perfect.

    The quantity of liquid is perfect if you use the FG Roberts Bread Mix as specified in the recipe. 

    I use this recipe a lot - and often without the fruit & spices as plain dinner rolls.

    Thanks for posting - 5 stars from me! 

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  • Hi there, I use this recipe a

    Submitted by KB in the NT on 16. August 2014 - 14:29.

    Hi there, I use this recipe a lot, and the only time that happened to me I accidentally used ordinary GF flour - you have to use the FG Roberts Bread Mix.  

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  • Too much milk I'm thinking,

    Submitted by JacquieC on 19. April 2014 - 13:37.

    Too much milk I'm thinking, very runny, so I added more flour BUT 10/10 for flavour and texture.

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  • I also wonder about the

    Submitted by Leanne D on 19. April 2014 - 06:02.

    I also wonder about the quantity of milk considering the recipe is identical to the one in the Everyday Cookbook except for the substitution of GF breadmix for the Baker's Flour.  I will research if adjustments need to be made to liquid quantity when using GF flour/breadmix and see what happens. tmrc_emoticons.)

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  • I think there's a mistake in

    Submitted by chrishumphries on 10. April 2014 - 11:14.

    I think there's a mistake in the amount of milk required? Mixture was like a thick soup tmrc_emoticons.(

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  • Thanks 

    Submitted by sdi12 on 7. April 2014 - 19:39.

    Thanks 

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