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Yeast & Gluten Free Hot Cross Choc Buns


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Ingredients

16 portion(s)

Dough

  • 250 grams Milk
  • 400 grams Gluten Free SR Flour
  • 3 teaspoons xanthan gum
  • 2 teaspoons Cinammon
  • 1 --- egg
  • 80 grams Butter
  • 40 grams sugar
  • 2 teaspoons salt
  • 150 grams choc bits

Crosses

  • 1/2 cup Plain gluten free flour
  • 1/3 cup water

Glaze

  • glucose syrup
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

    Method
  1. Pre heat oven to 220 degrees C or slightly less for fan forced Place milk in TM Bowl and mix 1 minute, 90degreesspeed1Place remaining ingredients (except choc bits) in TM Bowl and mix for 6 secondsspeed7Set to closed lid position and Knead for 3 minutesinterval speed. Add choc bits and mix and Knead a further1 minuteinterval speed.Turn dough onto floured board and hand knead lightlyRoll small amounts of the dough and shape in dinner roll size portions and place on a baking tray (non stick or lighly sprayed with EVOO spray)

    Place ingredients for crosses into zip lock sandwich bag, seal and manipulate bag between fingers until it forms a paste, cut off a corner of the bag leaving a small hole for the paste to be piped onto the buns.

    Bake in oven for about 15 minutes or until golden.

     

    Brush with glucose syrup while warm.

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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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