Hot cross buns (gluten free)

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Hot cross buns (gluten free)

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Ingredients

12 portion(s)

Gluten free flour mix

200 g long grain white rice
160 g glutinous white rice (e.g. sushi rice)
60 g white chia seeds
140 g potato starch
140 g sorghum flour
200 g arrowroot flour

Buns

150 g brown rice
1 orange, zest only, no white pith
100 g millet flour
1 tbsp dried instant yeast
190 g arrowroot flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
50 g raw sugar
1 tbsp Psyllium husk
2 eggs
200 g full cream milk
200 g water
50 g vegetable oil
20 g mixed peel
100 g sultanas
100 g currants
50 g Gluten Free Flour Mix

Glaze

50 g orange juice (approx. 1 orange)
50 g caster sugar

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6

3h 35min

Preparation 3h 25min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Brunch Snack Baking Bread Cake Roll Easy Dessert Easter Holiday Kids in the kitchen

Recipe's preparation

Gluten free flour mix

Place white rice, glutinous rice and chia seeds into mixing bowl and mill 2 min/speed 9. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients and mix 15 sec/speed 6. Transfer into a sealable storage jar or container until ready to use (see Tips).

Buns

Place brown rice into mixing bowl and mill 2 min/speed 10.

Add orange zest and mill 1 min/speed 9.

Add millet flour and blend 10 sec/speed 9.

Add yeast, arrowroot flour, salt, cinnamon, nutmeg, cloves, sugar and psyllium husk and mix 10 sec/speed 5. Scrape down sides of mixing bowlbowl with spatula.

Add eggs, milk, 150 g of the water, oil, mixed peel, sultanas and currants and combine 10 sec/"Counter-clockwise operation" /speed 4 (see Tips).

Scrape down sides of mixing bowlwith spatual, the combine 5 sec/"Counter-clockwise operation" /speed 4. Transfer mixture into a large ceramic or glass bowl and cover with plastic wrap. Set aside to prove for 2 hours at room temperature. Clean and dry mixing bowl.

Place flour mix and remaining 50 g water into mixing bowl and mix 5 sec/speed 5 until smooth. Transfer into a piping bag to seal. Set aside. Clean and dry mixing bowl.

Preheat oven to 180°C. Line a 12-hole muffin tray with muffin wrap papers.

Divide proved batter between muffin wrap papers (to three-quarters full). Cover muffin tray loosely with plastic wrap, ensuring plastic does not touch the batter. Set aside to prove (approx. 30 minutes), or until dough has risen to the top of the muffin papers.

Pipe a cross onto each bun. Bake for 25-28 minutes (180°C), or until browned and a wooden skewer inserted into the centre of a muffin comes out clean.

Glaze

Place all glaze ingredients into mixing bowl and cook 5 min/Varoma/speed 2, without measuring cup. Brush glaze over hot buns and serve warm.

Accessories you need

Spatula TM5/TM6
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Tip

Visit The Mix Shop (www.thermomix.com.au/shop or www.thermomix.com.nz/shop) to see our entire range of bakeware, including muffin trays.
After step 5, mixture can be placed into the refrigerator and used the next day, this intensifies the flavour and the mixture thickens. Remove mixture from refrigerator and return to room temperature before proving for 2 hours.

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.