It’s Easter time so why should coeliacs miss out on the spicy bun fun?
I’ve been working on this recipe for a few years now. Last years batch was a hit with my sister but I’m hoping this years will be even lighter and fluffier. The taste is spot on, it’s the texture I’m dealing with now.
The recipe is really simple :-
450g gluten free plain flour (I use Orgran brand)
3 tsp instant yeast
4 tsp gluten free baking powder
4 tsp xanthum gum
1 tsp salt
2 tsp mixed spice
75g brown sugar
120ml milk (full cream works best)
1 free range egg.
Hows this for simple?
In a bowl (I use a stand mixer but you can make these by hand, nothing wrong with a little elbow workout) mix together the flour,yeast, baking powder, xanthum gum, salt, mixed spice, brown sugar, and currants.
In either the microwave or on the stove, gently warm the milk, butter and water together until they are just warm. Don’t over heat the mix or you’ll kill the yeast. You should be able to stick your finger in without burning it.
Stir the egg in with the milk, water and butter mix, then pour the whole lot into your dry ingredients. Stir until combined then knead for about 10 minutes until smooth and elastic.
Cover with plastic wrap and leave in a warm room for about 1 hour until doubled in size.
Scrape out onto a floured surface and shape into a log. Divide into 12 even pieces, shape into smooth balls and leave on a baking paper lined baking sheet in a warm room for about 40 minutes. They should double in size.
Pre-heat oven to 210oC.
In a small bowl mix 1 Tblsp flour with enough water to make a smooth paste. Spoon into a sandwich or freezer bag, cut of the very tip and pipe lines along the buns.
Bake for 12 – 15 minutes.
In a tiny saucepan mix 2tsp white sugar with 2tsp water. Bring to the boil.
As soon as the buns come out of the oven brush them with the sugar syrup.
Light and fluffy and spicy and oh so moorish.
My sister says “Wow. Really real hot cross buns. Wow.” As she’s stuffing yet another in her mouth.