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1 Gluten Free Hot Cross Buns

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Gluten Free Hot Cross Buns

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Ingredients

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Gluten Free Hot Cross Buns

  • 200 grams rice
  • 40 grams sorghum flour
  • 15 grams potato starch
  • 15 grams cornflour
  • 55 grams tapioca flour
  • 2 heaped teaspoons ground cinnamon
  • 2 heaped teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 100 grams sultanas
  • 70 grams Currents
  • 50 grams castor sugar
  • 1 1/2 tablespoons baking powder
  • 3 teaspoons xanthum gum
  • 1 tablespoon Yeast
  • 1 teaspoon salt
  • 250 grams Milk
  • 30 grams Butter
  • 1 egg

Piping

  • 50 grams Gluten free plain flour
  • 50 grams water

Glaze

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/2 teaspoon geletine
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  • 6
    1h 5min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1. Heat milk in mixing bowl for 3 minutes at 37 degrees on soft speed. Set aside in a seperate bowl and add the yeast. Clean and dry mixing bowl.

    2. Grind the rice for 1 minute on speed 9.

    3. Add all flours, xanthum gum, baking powder, spices and salt and blend for 10 seconds on speed 6.

    4. Add wet ingredients - egg, butter and mixture of milk and yeast which should have foamed up by now. Mix for 5 seconds on speed 6, scrape down the sides and continue mixing for 30 seconds on speed 2.

    5. Add sultanas and currents and mix 10 seconds, reverse, on speed 5. Using the spatula, scoop out the dough forming 12 balls and placing them on a greased and lined baking tray. Smooth over with fingers.

    6. Put boiling water in a tray at the bottom of a cold oven, Place hot cross buns in the oven and leave to prove for 25 minutes while preparing the piping.

    7. Mix the gluten free flour and water for the crosses in a small bowl with a fork until smooth, then pour into a small ziploc bag. Seal the bag and cut a very small corner off. 

    8. At the end of the rising time, take buns out of the oven and preheat oven to 190c. Pipe crosses onto buns.

    9. Once oven is hot, place tray into the oven and cook for 35 minutes until lightly golden in colour.

    10. Prepare the syrup by mixing water, sugar and geletine together and brush the hot cross buns while hot. 

    ENJOY.

     

     

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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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  • These were super easy to make

    Submitted by Jilla1 on 29. March 2016 - 16:18.

    These were super easy to make and the Kids thought they were better than the shop bought ones. They were also very moist and great texture and great to freeze and reheat in the microwave.

    S.T


     

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