Wholesale

LFGF Hot Cross Buns

Who doesn’t love a Hot Cross Bun and a cuppa at Easter time? These gluten free buns are soft, spiced, and perfect for the occasion.

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

Ingredients

  • 4 teaspoons of dry yeast (gluten free)
  • 60g (2oz) of butter or Nuttelex
  • 1 tablespoon of apricot jam
  • ¼ cup of caster sugar
  • 1 egg, lightly beaten
  • 1 cup of warm milk
  • ½ cup of warm water
  • 4 cups of LFGF All-Purpose Wholemeal or Plain Flour
  • ¾ cup of dried currants
  • 1 teaspoon of ground cinnamon
  • ¼ cup of mixed peel

Flour Paste

  • ½ cup of LFGF All-Purpose Plain Flour
  • 1 tablespoon of caster sugar
  • ⅓ cup of 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 LFGF All-Purpose Wholemeal or Plain Flour and cinnamon into a large bowl; rub in butter, stir in yeast mixture.
  4. Add eggs and warm water, then mix with dough hook for about 5 minutes.
  5. Add in currants and mixed peel and mix until the dough gets lighter in colour.
  6. Using a ¼ cup to scoop, divide dough into 16 portions, place dough into your wet hands and roll into a ball.
  7. Place the balls in a 23cm square slab cake tin.
  8. Place wire rack into proving oven with dough on top of rack and 2 mugs of hot water.
  9. Place lid on proving oven then put in a warm place for 1 hour or until dough has risen to top of tin.

Flour Paste

  1. Combine LFGF All-Purpose Plain Flour and sugar in a small bowl, gradually blend in the water. Stir until smooth.
  2. Place flour paste into piping bag fitted with small plain tube, pipe a cross onto top of buns.
  3. Bake in a moderately hot oven for 10 minutes.
  4. Reduce heat to moderate, bake about a further 15 minutes.
  5. Turn buns onto wire rack, brush with warmed sieved apricot jam.

Handy Hints

  • If you wet your scoop and your hands, it will stop LFGF dough from sticking.
  • A car is a good place for proving on a cold day.
  • Wetting your hands when shaping bread dough will stop the dough sticking to your hands.