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:
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| 1. Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved. |
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| 2. Cover bowl with cling wrap, stand in a warm place for about 10 minutes or until mixture is frothy. |
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| 3. Place flour and cinnamon into a large bowl; rub in butter. |
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| 4. Stir in yeast mixture, egg, warm water mix with dough hook for about 5 minutes . |
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| 5. Then put in currants, mix peel then mix until the dough gets lighter in colour. |
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| 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. |
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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.
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| 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). |
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| Leave for 1 hour or until dough has risen to top of tin. |
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| 9. Place flour paste into piping bag fitted with small plain tube, pipe across onto buns. |
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| 10. Bake in a moderately hot oven for 10 minutes, reduce heat to moderate, bake about a further 15 minutes. |
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| 11. Turn buns onto wire rack brush with warmed sieved apricot jam. |
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| 12. Enjoy with a lovely cuppa or hot chocolate (best bit!) :) |
