Happy Easter!
The desktop computer will not be back in action until the middle of the week so I am struggling with and old laptop which is very slow and not responsive. However, I am determined to persevere and bring you a recipe for gluten-free hot cross buns.
Here is the original recipe which I used for the first batch which I made on Tuesday. The only alteration I made was to add another teaspoon of psyllium husk instead of the teaspoon of xanthum gum.
The initial prototype was acceptable but I felt I could improve on the recipe a little.
The instructions said that the recipe made 8 buns so I followed this and they were much too large for my liking. The buns also tended to spread on the tray rather than rise. Additionally, we prefer more spice and fruit. I made a note of this for my second attempt.
Here is my amended recipe with method and photos. Do not be put off by the long list of ingredients. I have divided the ingredients into separate sections accoring to the method.
GLUTEN-FREE HOT CROSS BUNS
Ingredients
1 cup sultanas
1 cup boiling water
7g dry yeast
1 teaspoon sugar
120ml warm water
24g psyllium husk
3 eggs
250ml hot water
3 cups gluten-free flour
2 teaspoons baking powder
1 teaspoons bicarb soda
1 & 1/2 teaspoons salt
75g sugar
2 teaspoons cinnamon
2 teaspoons mixed spice
Zest of 1 orange
2 tablespoons sugar
Juice of 1 orange
1 egg
1 tablespoon water
3 tablespoons gluten-free flour
Water
Method
Place sulatanas in a small bowl and cover with boiling water and allow to stand.
Combine yeast, sugar and warm water in a small bowl and set aside to activate.
In a another bowl combine the eggs and psyllium then add the add hot water and set aside to thicken.
Place a large bowl of hot water in the oven and turn oven to 100C. Set timer for 5 minutes. After 5 minutes turn the oven off and remove the bowl. This means the oven will be perfect for the dough to rise.
Place the flour, baking powder, bicarb, salt, sugar, spices and orange zest in a bowl and combine. Add the yeast mixture and egg mixture and mix thoroughly. Finally, drain the excess water from the sultanas and stir them into the dough. This step could be done by hand but I use my Kitchen Aid mixer.
Turn the dough onto a well-floured surface. Although kneading is not required for gluten-free baking (no gluten to stretch) you can gently roll and fold the dough a few times before dividing it into suitable sized portions. I weighed my balls of dough and chose to make them 75g each which yielded 17 buns.
Place balls of dough into muffin pans or on a tray and set the tray in the pre-warmed oven for 45 minutes.
While the dough is rising prepare the egg wash to brush the top of the buns by whisking the egg and water together. Make the mixture for the crosses. Blend together the flour and enough water to make a smooth paste which can be piped onto the buns. Place the flour paste into a plastic bag and snip a tiny piece off one corner.
Remove dough from the oven and turn oven on to 200C to heat while you finish the buns. Brush with egg wash. Pipe crosses onto the buns.
Return buns to the oven set at 200C and cook for 20 – 25 minutes.
Place the sugar and orange juice in a saucepan and simmer gently until reduced and thickened.
When the buns are cooked remove from the oven and drizzle with the orange glaze.
Ready to eat.
I was very pleased with the result and the final word comes from my friend who said that it was just like the commercially produced fruit loaf. This has inspired me to try baking this recipe as a loaf which could be sliced and toasted.
NOTE: The other variation is the type of flour used. The original rice uses tapioca and brown rice flour. I use my own mixture which includes both of these as well as potato and quinoa flours. You can choose a commercial gluten-free flour or you own combination as long as it totals 3 cups.
