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1 Tanya's Gluten Free, Dairy free, low sugar Hot Cross Buns

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Tanya's Gluten Free, Dairy free, low sugar Hot Cross Buns

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Ingredients

16 portion(s)

Dough mixture

  • 240ml --- rice flour
  • 480ml Orgran gluten free S.R.flour
  • 95ml organic xylitol (instead of sugar)
  • 3 teaspoon xanthum gum
  • 1 teaspoon Organic baking powder (gluten free)
  • 2 teaspoon organic cinnamon powder
  • 1 teaspoon organic all spice powder
  • 2 teaspoon yeast or 20g fresh yeast
  • 75ml Olive oil or coconut oil
  • 3 Organic free range Eggs
  • 1 teaspoon balsamic vinegar
  • 240ml mix of sultanas, currants, cranberries
  • 2 tablespoon melted butter or dairy free margarine

ICING FOR HOT CROSS BUNS

  • 2 tablespoon Gluten gree icing sugar
  • 1 teaspoon water
  • 1 dash natural vanilla extract
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  • 6
    1h 10min
    Preparation 40min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Dough

  1. HOT CROSS BUNS

    Empty your sachet of yeast in to a cup and add 3 teaspoons of raw sugar. Add a little warm water and stir well. Sit it to one side and let it activate.

    Add all the dry ingredients in to your TM31 and blend for 30 secs on speed 9. (Rice Flour, SR flour, xylitol, Xanthum gum, baking powder, cinnamon, all spice.

    Pour in your yeast mix, 1/4 cup of olive or coconut oil, eggs and vinegar and blend on Closed lid closed lid position for 3 mins on Dough mode Interval speed.  At  2 mins add through the lid the sultana, cranberry, currant mix so it mixes in properly.

    The mix should form in to quite a large dough ball. Prepare a large baking tray with baking paper and cooking spray oil.  Cut dough in half and then each half into eighths.  With slightly dampened hands roll each ball into a small ball.  With one dough ball in the centre of the baking tray, place seven dough balls around it.

    Repeat to form a second group of 8. This will create pull apart buns

    With a sharp knife dipped in a little flour, cut a shallow cross in the top of each dough ball.  These will be filled with piped icing once baked.

    Melt two tablespoons of butter or marg and brush the tops of the buns.  Cover with thermomat and wait 30 mins for the buns to rise.

    Place in a hot oven at 190*c and bake for 30 mins.Pull out of oven and cool on cooling rack till cool enough to handle.

     

  2. HOT CROSS BUN ICING

    While the buns are still warm, add  icing sugar , water and vanilla essence in to a zip lock bag. Between fingers work the water and essence in to the icing sugar to create a thick icing. Cut off the corner of the zip lock bag and pipe the icing on to the top of the warm buns.

    Enjoy warm with butter or dairy free melrose omega spread.

10

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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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  • This recipe needs a lot of

    Submitted by teeny69 on 20. March 2016 - 11:25.

    This recipe needs a lot of work. It's a shame. 

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  • Followed this recipe to a tee

    Submitted by Mummabecs1974 on 6. April 2015 - 16:31.

    Followed this recipe to a tee yesterday & was very dry & turned out like rock cakes.

    After speaking to a baker it was suggested not to mix the yeast with water first so gave it a go today. I added the yeast with the dry ingredients and added about a 1/4 cup of water to the mix & watched it while it was kneading, was still a little dry so added more water. Worked heaps better, rose well and was nice and soft in the middle

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  • I needed to add A LOT of

    Submitted by LittleCook on 17. April 2014 - 17:59.

    I needed to add A LOT of water to this recipe. I added 2 cups of water but the final buns where very hard & more like scones than Hot Cross Buns. Tasty but needs work. Also it's good to note that if you want a smooth looking finished product you should smooth the surfaces of GF baked goods before you cook as they tend to stay in form throughout the cooking process. Also the dough is super super sticky.

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  • thanks for that, will give

    Submitted by Songbirdshel on 6. April 2012 - 09:05.

    thanks for that, will give that a go.  Happy Easter tmrc_emoticons.)

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  • I'd suggest activating the

    Submitted by thermobelle on 6. April 2012 - 08:54.

    I'd suggest activating the yeast in about 450ml of warm water, but agree, the recipe has nowhere near enough liquid.

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  • Have to agree with above

    Submitted by Songbirdshel on 5. April 2012 - 08:11.

    Have to agree with above comment although it tasted nice it just didnt seem to have enough liquid.

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  • Have to agree with above

    Submitted by Songbirdshel on 5. April 2012 - 08:11.

    Have to agree with above comment although it tasted nice it just didnt seem to have enough liquid.

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  • Followed your recipe but

    Submitted by Tolmans2 on 25. March 2012 - 22:03.

    Followed your recipe but found the dough didn't form into a ball. There didn't appear to be enough liquid compared  to the amount of flour in the recipe?  Ended up taking mixture out of Thermie & adding water. The recipe worked out well in the end & tasted yummy! Would make again but would tweak it a little. tmrc_emoticons.)

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