Gluten-free hot cross buns
Shopping List
· 1 ¾ cups buttermilk
· 2 x 8g sachet dried yeast
· 1 tbsp caster sugar
· 1 x 450g pkt Orgran Gluten Free Easy Bake Bread Mix
· 1 tbsp xanthan gum
· 1 tsp salt
· 3 tsp ground mixed spice
· 3 tsp ground cinnamon
· 1 ¼ cup combined sultanas
· 2 eggs
Cross Mixture
· 2 tbsp cup gluten-free plain flour
· 4 tbsp water
Glaze
· ½ cup apricot jam
Recipe
· 1 ¾ cups buttermilk, warmed
· 2 x 8g sachet dried yeast
· 1 tbsp caster sugar
· 1 x 450g pkt Orgran Gluten Free Easy Bake Bread Mix
· 1 tbsp xanthan gum
· 1 tsp salt
· 3 tsp ground mixed spice
· 3 tsp ground cinnamon
· 1 ¼ cup combined sultanas, chopped dates and dried apricots
· 2 eggs, lightly beaten
Glaze
· ½ cup apricot jam
1. Preheat oven to 200˚C or 180˚C fan. Spray a 20cm x 30 cm tray with cooking oil
2. In a small bowl, combine warm buttermilk, yeast and caster sugar. Set aside for 10 mins till bubbly
3. In a large bowl, combine bread mix, xanthan gum, salt, mixed spice, cinnamon and dried fruit. Stir well
4. Add yeast mixture and eggs to the flour mixture. Using an electric mixer fitted with dough hooks, beat on medium for 5 mins. Using a large spoon dipped into warm water, scoop out mixture and place onto prepared tray in 3 rows of four. Set aside in a warm place to prove for 40 mins
5. Make up Cross Mixture by combining flour and water to form a smooth paste. Pipe Cross Mixture in long lines across the buns to form crosses.
6. Bake buns for 25-30 mins until golden. Brush with warmed apricot jam, to serve.
Enjoy Your Gluten Free Hot Cross Buns!
