Here is another recipe by Chef Sebastian made specially for Easter. Try this delicious recipe for gluten free Spiced Hot Cross Buns!
- 12- 13 buns ( 70gm pre baked weight )
- 8 rolls (100gm pre baked weight )
Special note:The YesYouCan Plain Flour comes in a 500gm packet. This recipe has been specially scaled so that you can use the 440gm for the dough. 40gm for the crosses and 20 gm to flour the surface
For the Dough:
- 440gm YesYouCan Plain Flour, plus more for dusting
Spices and fruit
- ¼ tsp clove
- ¼ tsp cinnamon
- 1/4 tsp nutmeg freshly grated if possible
- 1/4 tsp cardamom powder
- 20gm mixed peel
- 120gm raisins
- 1 tbsp orange zest and juice
- 120gm cup sour cream
- 120ml milk
- 85gm unsalted butter
- 1 egg large, room temp, lightly beaten
- 40gm cinnamon sugar ( 38gm sugar + 2 gm cinnamon )
- 40gm light brown sugar
- 1 tsp smoked vanilla salt
- 7gm instant yeast (please check your brand of yeast that it is gluten free, you may need to add more based on product specifications)
- 15ml vanilla extract
For the Egg Wash:
- 1 egg (whole)
- 1 tbsp cream
For the Cross:
Please note that the video demonstrates a double recipe
- 40gm gluten free flour
- 60ml water
For the Glaze:
- 15ml vanilla extract
- 20ml apricot jam
- 20ml water
For the Rolls:
- Zest the orange and set aside then place the raisins and mixed peel in a bowl. Squeeze half of the orange's juice over them.
- Mix well and leave in room temperature for 30 mins.
- In a separate bowl add the milk, butter, and sour cream. Heat until warm to the touch (38°C) then stir in vanilla and orange zest.
- Add YesYouCan flour, salt, spices, and sugars and yeast into a kitchen aid mixer bowl and whisk together to combine and set aside.
- Attach a dough hook to the mixer and pour the wet ingredients into the bowl and mix on low speed.
- Pour in the lightly beaten egg in while the mixer is running
- Add raisins and mix until the dough comes together.
- Drop dough out onto a floured surface and mix for about 5 minutes, sprinkling with additional flour as needed. The dough is ready when it has a nice smooth texture and can hold its shape
- Transfer to a large bowl. Cover and allow to rise in a warm place. This is a very dense dough so the yeast will take a bit of time to get going but the dough will more than double in size.
- On a lightly floured surface divide the dough into about 12 equal pieces at 70g.
- Shape into rolls and place on to a parchment-lined baking tray at two inches apart for the rolls to expand. You can group them more closely if your prefer pull apart rolls with soft sides.
- Cover with cling film and allow to rest in a warm place for about one to two hours for a final rise where they'll almost double in size.
- Make the flour paste while the rolls are rising.
- Pre heat oven to 190°C fan-forced
- Once buns have risen brush the rolls with the egg wash
For the Flour Paste:
- Whisk the flour and water in a bowl until smooth. You'll want a thicker pipe-able paste so add more flour or water if needed for the correct consistency.
- Transfer the flour paste to a piping bag and snip the tip off then pipe crosses onto each of the rolls.
- Bake at 190°C for about 20 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20-minute mark then cover loosely with foil and continue to bake.
- Heat the apricot jam and strain into a bowl then whisk in the vanilla and water. Brush the glaze onto the warm rolls and add a knob of unsalted butter and taste