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Gluten-Free Traditional Spiced Fruit Buns


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Ingredients

18 portion(s)

  • 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)
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Recipe's preparation

  1. 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,Counter-clockwise operationspeed 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!

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Accessories you need

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Tip

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!

//www.recipecommunity.com.au/basics-recipes/specialty-mixed-spice/238520


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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  • Just finished the last of these tonight made them...

    Submitted by microelk on 20. April 2017 - 22:06.

    Just finished the last of these tonight, made them a week before easter and with a bit of a zap in the microwave they held up really well. I added more fruit, mainly because I misread the recipe, but I used finely chopped fresh apple as well and I reckon that kept them nice and moist. They were a bit heavier than bought buns, but who cares! The flavours were delicious. For the crosses I just did 45/55 gf flour and water and they worked well, and straight after they came out the oven I brushed them with an orange juice syrup. Winner!

    hot cross bunhot cross bun

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  • just so delicious... I borriwed the ingredients...

    Submitted by 4422sharon on 14. April 2017 - 14:41.

    just so delicious... I borriwed the ingredients for the X and fhe sugar glaze from another rdcipe...rose beaugicullt...tasted awesome...thanks

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  • Was recommended these on fb. Absolutely the...

    Submitted by renee_heaslip on 2. April 2017 - 13:58.

    Was recommended these on fb. Absolutely the closest to normal hot cross buns. I dont like sultanas so i used diced apple instead. So yummy!

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  • Easy to make and they tasted

    Submitted by melissaj_reid on 6. April 2016 - 14:20.

    Easy to make and they tasted super good.  My mother-in-law (who is not gluten free) said they tasted as good as 'real' ones!

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  • I found I had to put them in

    Submitted by Thermominx_au on 27. March 2016 - 21:48.

    I found I had to put them in a muffin tin, then wet my hands to smooth the tops tmrc_emoticons.) 

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  • Tasted really nice but I had

    Submitted by Tasmum on 27. March 2016 - 21:40.

    Tasted really nice but I had trouble getting a nice shape because the mixture isn't one you can mold, I couldn't make the top nice and flat to put crosses on so I didn't bother. 

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  • Fantastic!! Thank you

    Submitted by Thermominx_au on 25. March 2016 - 20:22.

    Fantastic!! Thank you tmrc_emoticons.)

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  • These are great, but no step

    Submitted by Savvyannah on 25. March 2016 - 18:16.

    These are great, but no step to put the crosses on.... so of course I didn't! oops! 

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  • Mine turned out nothing like

    Submitted by ljb0674 on 25. March 2016 - 12:41.

    Mine turned out nothing like everyone else's, mine look more like oatcakes!. What did I do wrong?  I changed them into dairy free  well. Using almond milk and nuttlex instead of butter. Any ideas would be great 

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  • Being new to gluten free

    Submitted by Maggots on 24. March 2016 - 21:06.

    Being new to gluten free food, I made these in trepidation thinking they would be like rock cakes. What a delightful surprise to find them absolutely delicious. Very different to what I'm used to but very tasty and not as heavy as I had feared. Thank you.

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  • Just made these for a friend

    Submitted by Linnie on 24. March 2016 - 18:04.

    Just made these for a friend who is gluten free for easter so easy to make love the proving idea and love making them in muffin tins 10/10 i left out the husks as i left the supermarket without them lol tmrc_emoticons.)

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  • I wouldn't leave the dough

    Submitted by The Naked Baker on 23. March 2016 - 17:48.

    I wouldn't leave the dough unbaked in the fridge for a few days, as the yeast will eventually die off, and won't rise... and it will also just become sour tasting.  The best way around it would be to par-bake them for only 15-20 minutes, when they're just cooked through, but only just beginning to brown.  Then once they're cool, they can be frozen, and then popped back in the oven to finish off as you need them, and they'll come out like fresh baked then.  Hope that works for you. Cheers, TNB Xx

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  • Do you know if the dough

    Submitted by snpoll on 23. March 2016 - 17:04.

    Do you know if the dough could be kept in the fridge a few days to bake a few fresh each day? Wanting to make some for my mum

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  • Oh wow! These are lovely!

    Submitted by skyecarl on 22. March 2016 - 14:35.

    Oh wow! These are lovely! Scoofing them warm from the oven as I type one handed. i used apricots, cranberries and rais in my fruit mix and topped them off with an apricot jam glaze. I also cooked them in a non stick roasting pan  

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  • Omg awesome they came out so

    Submitted by Jill Archie on 4. March 2016 - 14:10.

    Omg awesome they came out so well my mum is ceoliac and arrives today she will be most happy 

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  • These are the best gluten

    Submitted by gothermojo on 22. January 2016 - 21:47.

    These are the best gluten free hot cross buns ever - and I've tried a few different recipes. Me and hubby both liked these better than store bought 'normal' hot cross buns! Here's what I used for the flour: 250g tapioca, 100g buckwheat, 85g rice flour and 85g sorghum. I used almond milk and replaced the butter with 40g coconut oil and 40g ghee to make them dairy free also. DELICIOUS!!!!  Big Smile Thank you. 

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  • Thats great to hear! For a

    Submitted by The Naked Baker on 7. April 2015 - 12:01.

    Thats great to hear! For a loaf, just put the same batter into a well-greased loaf tin, prove in a warm, draught free spot for 30-45 minutes until approx. double, and bake the same, but for longer (around 30-40 mins) depending on your oven, until golden and sounds hollow when tapped. Best of Luck!

     

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  • What do I need to do to make

    Submitted by Samel on 6. April 2015 - 11:48.

    What do I need to do to make this into a loaf? The taste was delicious but my little girl would prefer toast slices!

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  • OMG . Never thought Id get to

    Submitted by mum-o-5 on 3. April 2015 - 22:37.

    OMG . Never thought Id get to eat hot cross buns ever again with having Coeliacs. These are by far the best thing ever.. yummmmmmooooo  . Awesome recipe. 

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  • Just out of the oven,

    Submitted by UrbanFarmGirl on 3. April 2015 - 14:40.

    Just out of the oven, delicious. The proving tip worked well thanks. Some suggestions to the recipe...when to add the yeast? I added with milk and butter. What do you make the crosses out of? I'm guessing a mix of gf flour, oil and water? I made mine cross less in the end so they are more like hot spiced buns. Happy Easter.

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  • These are so delicious. Have

    Submitted by debbieheinemann on 2. April 2015 - 16:47.

    These are so delicious. Have another batch in the oven. Thanks Mandi for the perfect recipe. They are wonderful heated up the next day and are as fresh. Thanks. Made some honey, cinnamon butter to go on top. Wicked they are. 

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  • These were so yummy!  I'm not

    Submitted by tomkinsk on 2. April 2015 - 12:25.

    These were so yummy!  I'm not gluten intolerant, but my son's fiancé is,but I enjoyed them just as much as she did!

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