Requires a dough hook!
Dough Ingredients
- 4 teaspoons of dry yeast (gluten free)
- 60g of Butter/Nuttelex
- ¼ cup of caster sugar
- 1 egg, lightly beaten
- 1 cup of warm milk
- ½ cup of warm water
- 4 cups of LFGF Wholemeal Flour or LFGF Plain Flour
- ¾ cup of dried currants
- 1 teaspoon ground cinnamon
- ¼ cup of mixed peel
- 1 tablespoon of apricot jam
Flour Paste Ingredients
- ½ cup of LFGF Plain Flour
- 1 tablespoon of caster sugar
- ⅓ cup of water
Method
- Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved.
- Cover bowl with cling wrap, stand in a warm place for about 10 minutes (or until mixture is frothy).
- Place flour and cinnamon into a large bowl; rub in butter.
- Stir in yeast mixture, egg, and warm water, then mix with dough hook for about 5 minutes.
- Add in currants and mixed peels until the dough gets lighter in colour.
- Using the ¼ cup to scoop, divide dough into 16 portions rolled into balls then place in a 23cm square slab cake tin. (If you wet your scoop, and your hands that will stop LFGF flour sticking).
- Place wire rack into proving oven then dough on top of rack and 2 mugs of hot water.
- Place lid on proving oven then put in a warm place (a car is a good place on a cold day) for 1 hour or until dough has risen to top of tin.
- For the flour paste; Combine lfgf pastry mix, sugar in a small bowl, gradually blend in the water;
Stir until smooth. Place flour paste into piping bag fitted with small plain tube, pipe across onto buns. - Bake buns in a moderately hot oven for 10 minutes, reduce heat to moderate, bake about a further 15 minutes.
- Turn buns onto wire rack brush with warmed sieved apricot jam.