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Hot Cross Buns (Gluten, Dairy Free)


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Ingredients

18 piece(s)

Bun Mix

  • 250 g white rice
  • 70 g buckwheat grain
  • 500 g warm water
  • 10 g Yeast
  • 3 eggs
  • 115 g rice milk
  • 55 g coconut oil
  • 1 tsp apple cider vinegar
  • 1 tsp Vanilla Bean Paste
  • 110 g arrowroot flour
  • 70 g sorghum flour
  • 5 g xanthan gum
  • 110 g rapadura sugar
  • 4 tsp cinnamon
  • 4 tsp mixed spice
  • 1/2 tsp Ground Clove
  • 5 g Gluten Free Baking Powder
  • 75 g g/f d/f choc chips
  • 75 g sultanas

Paste for Cross

  • 55 g Rapadura Sugar
  • 50 g white rice
  • 30 g sorghum flour
  • 15 g arrowroot flour
  • 1/4 tsp xanthan gum
  • 55 g water

Glaze

  • 70 g rice milk
  • 30 g Rapadura Sugar
  • 1 tsp mixed spice
  • 6
    55min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Prepare Bun Mix
  1. Add white rice to TM bowl and grind 1 minute, speed 10.  Set aside.

    Add Buckwheat grains to TM bowl and grind 1 minute, speed 10.  Add to white rice, set aside.

    Add 500g warm water to empty TM bowl.  

    Add yeast and stir 20 seconds, speed 2.

    To this, add eggs, rice milk, coconut oil, vanilla and apple cider vinegar.  Mix 10 seconds, speed 5 until frothy.

    To the wet mixture, add the rice and buckwheat flours, followed by the remaining dry ingredients (not including the sultanas and choc chips).  Mix 6 seconds, speed 6.

    Add choc chips and sultanas and stir in my hand using the spatula.

    Set aside in a warmed thermoserver for 10-15 minutes while you prep the cross paste.

  2. Prepare Cross Paste
  3. Add white rice to empty TM bowl, grind 1 minute, speed 10.

    Add remaining dry ingredients for paste mixture and gring again, 30 seconds, speed 10.

    Add water and mix 10 seconds, speed 3, until a smooth paste is formed.

  4. Putting it all together
  5. Spoon/Pour bun mix into prepared patty pans in a muffin tray.

     Scoop paste mixture into a piping bag and pipe crosses onto the buns.  

    Bake at 170 degrees (fanforced) for 35-40 minutes.

    When cooked and while still warm, mix the glaze ingredients together, 30 seconds, speed 3 and brush over top of buns.

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Tip

*  As with a lot of gluten free baking, these are best eaten on the day of baking - and especially awesome straight from the oven!!!  I have still eaten them up to 2 days later,  if they are re-warmed first.

* I like to use the Enjoy Life Choc Chips

 //enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mini-chips/

* Recipe converted from/inspired by this recipe here 

//theglutenanddairyfreebakehouse.com/2013/03/11/chocolate-hot-cross-buns/


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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