LFGF Gluten Free Hot Cross Buns

You need a mixer with a dough hook to do this recipe.

Ingredients:

4 Teaspoons Dry Yeast (gluten free)

60g Butter or nuttelex

1 Tablespoon apricot jam

¼ Cup Caster Sugar

1 Egg, lightly beaten                                 

1 Cup warm milk

½ Cup warm water

4 Cups lfgf bread or pastry mix

¾ Cup dried currants

1 Teaspoon ground cinnamon

¼ Cup mixed peel

                                   

Flour paste

½ Cup LFGF Pastry Mix

1 Tablespoon Caster Sugar

1/3 Cup Water

Method:

1. Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved.

2. Cover bowl with cling wrap, stand in a warm place for about 10 minutes or until mixture is frothy.

3. Place flour and cinnamon into a large bowl; rub in butter.

4. Stir in yeast mixture, egg, warm water mix with dough hook for about 5 minutes .

5. Then put in currants, mix peel then mix until the dough gets lighter in colour.

Tip: With our LFGF mixes, if you wet your scoop and your hands, it will stops LFGF sticking (see photo) using the ¼ cup to scoop. 

6. Divide dough into 16 portions, place bough into a wet hands roll into a ball then place in a 23cm square slab cake tin.

7.  Place wire rack into proofing oven then dough on top of rack and 2 mugs of hot water place lid one proving oven then put in a warm place(a car is a good place on a cold day).

 Leave for 1 hour or until dough has risen to top of tin.

8. Flour paste: Combine LFGF pastry mix, sugar in a small bowl, gradually blend in the water. Stir until smooth.

9. Place flour paste into piping bag fitted with small plain tube, pipe across onto buns. 

10. Bake in a moderately hot oven for 10 minutes, reduce heat to moderate, bake about a further 15 minutes.

11. Turn buns onto wire rack brush with warmed sieved apricot jam.

12. Enjoy with a lovely cuppa or hot chocolate (best bit!) :)