makes
6
prep
25 minutes
cook
15 minutes
difficulty
Mid
makes
6
serves
preparation
25
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 70 ml (2.5 fl oz) semi-skimmed or full-fat (whole) milk
- 1 tsp caster (superfine) sugar, plus 40 g (1.5 oz)
- 7 g (0.25 oz) dried active yeast
- 110 ml (3.75 fl oz) water
- 12 g (0.5 oz) whole psyllium husk
- 200 g (7 oz) gluten-free plain (all-purpose) flour
- 60 g (2 oz) tapioca flour
- ½ tsp salt
- ½ tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 50 g (1.75 oz) unsalted butter, melted
- 1 large egg
- 75 g (2.5 oz) mixed dried fruit (ideally raisins, sultanas (golden raisins), currants and candied mixed peel)
- zest of 1 orange
For the crosses
- 20 g (0.75 oz) gluten-free plain (all-purpose) flour
- 20 ml (1 tbsp) water
For the glaze
- 3 tsp icing (confectioners’) sugar
- 3 tsp (15 ml) orange juice (from the orange you zested earlier)
Standing time: 20 minutes.
Rising time: 1 hour.
Instructions
- Line a large baking tray (pan) with baking parchment and set aside. Add the milk to a measuring jug and microwave for 30-40 seconds to warm it slightly. Add the 1 tsp of caster sugar and the yeast, then stir well to combine. Leave to stand for 10 minutes, or until a thin layer of foam has formed on top of the liquid.
- Now add the psyllium husk and the water to the jug and stir through. Leave to stand for another 10 minutes, or until you have a gel.
- Meanwhile, in a stand mixer fitted with a dough hook attachment or in a large bowl, combine the 40 g (1.5 oz) caster sugar, the flour, tapioca, salt and spices together.
- Tip the contents of the jug into the bowl, along with the melted butter and egg and mix slowly at first to combine, then on a medium-high speed for 5 minutes.
- Add the mixed fruit and orange zest and mix again for 1 minute, or until the fruit is evenly distributed. The dough will not look like classic gluten dough, it will be sticky and like a very thick paste. This is perfect, as gluten-free bread dough needs a high level of hydration to yield a yummy finished bun (rather than a dry, crumbly one).
- Set the bowl close to the sink, along with the prepared baking tray. Wet your hands thoroughly. Divide the dough into six pieces about 90 g (3.25 oz) each (a spatula or dough scraper is handy for this, as the dough is sticky and you will need to scrape it out of the bowl), shaping each into a small bun with your wet hands. Set them on the baking tray, ensuring they have space to expand and rise.
- Cut a piece of cling film (plastic wrap) larger than the baking tray. Now make a little tent over the buns with the cling film, making sure the edges of the cling film are touching the tray and keeping the film baggy, so the buns have room to rise. Leave the buns to rise for 1 hour at room temperature.
- Preheat the oven to 220°C (425°F) or 200°C fan-forced. Set a baking dish half-filled with boiled water on the lower shelf of the oven, as this steam will help keep the bun crust soft and allow them to bake without cracking.
- Meanwhile, you can pipe the crosses onto the buns. Simply stir the flour and water together in a small bowl to form a paste. Snip the end off a piping bag to create a very small hole and scoop the paste into the bag. Pipe the flour mixture onto the buns in a cross shape. Bake the buns on the middle shelf of the oven for 15 minutes.
- Mix your glaze while the buns are baking by combining the icing sugar and orange juice together in a small bowl. Once the buns have baked, glaze them immediately while they are still hot. Transfer the buns to a wire rack to cool or eat them straight away because they are seriously delicious when fresh!
Note
- These gluten-free hot cross buns are best enjoyed on the day of baking. However, if you have leftovers, simply split the buns and toast them for a minute or two to refresh them and they will regain their lovely softness!
- You can find Laura’s first hot cross bun recipe (mentioned above) , along with her recipes for and (all gluten free).
This is an edited extract from , published by Hardie Grant Books (RRP $45hb, available in stores nationally) Photography by Lizzie Mayson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
