- 400 g Milk
- 80 g Butter
- 1 sachet Yeast, (equivalent to 2 tsp)
- 50 g raw or brown sugar
- 2 eggs
- 1 tsp apple cider vinegar
- 2 tsp ground cinnamon
- 2 tsp Specialty Mixed Spice, (Recipe link in tips below)
- 520 g gluten-free plain flour
- 1 tsp salt
- 1 tbsp Milled Psyllium Husks, (See tips below)
- 300 g dried fruit of choice, (eg, 200g Sultanas and 100g Currants)
Weigh dried fruits and set aside.
Weigh milk and butter into bowl, heat for 2-3 minutes, 37 degrees, speed 2.
Add remaining ingredients, except dried fruit. Mix 20 seconds, speed 4. Scrape down and repeat 10 seconds, speed 4, so it's well combined. There's no need to knead gluten free bread mixes for several minutes as there's no gluten to develp.
Scrape down again, add fruit, using spatula through hole in the lid to help incorporate fruit into dough,speed 4, 30-40 seconds, until fruit is evely mixed through.
Divide mix into well-greased muffin tins, either round or square, and using wet fingertips, smooth tops. Allow to prove in a warm area, away from draughts (see proving tip below), for around 45 mins - 1 hour, until about double in size and well rounded above the tray.
Bake for 25-30 minutes, 180-200 degrees, depending on your oven, until light golden in colour.
Turn out onto cooling rack and brush with sugar syrup while still hot for a shiny glaze. Enjoy while still hot with butter!
Accessories you need
If requiring a fruitier bun, increase fruit quantities to suit personal tastes.
Prove in a cold oven, with a steam bath in the base - fill a pan in the base of your oven with boiling water, the heat will warm the oven enough to prove without being too hot to kill the yeast and stop it rising, and the steam will stop the dough from drying out, creating an unrestricted rise and better crust results.
Because this recipe doesn't use preservatives and additives such as bread improver, these are best eaten same day. They may be frozen, or toasted on following day also.
Try milling a packet of psyllium husks speed 10 for 1 minute, to keep as a cheap and very effective replacement for for other gluten alternatives such as xanthan gum and guar gum. It will also help take up some of the extra moisture, giving normally very sticky gluten-free batters a more stable structure, allowing for more rounded rise.
Find the Specialty Mixed Spice blend here... It's this carefully blended combination of spices that give this spiced fruit dough its exquisite traditional flavour. Enjoy!
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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