Gluten-Free Hot Cross Buns - cooking recipe

Ingredients
    285 ml milk
    50 g butter
    500 g gluten-free baking mix
    1 teaspoon salt
    30 ml maple syrup
    7 g yeast, easy-blend
    1 egg, beaten
    100 g raisins
    1 orange zest
    1 teaspoon ground cinnamon
    75 g flour, gluten-free
    30 ml maple syrup
Preparation
    Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
    Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
    Add in the egg then combine everything together until a sticky dough is formed.
    Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
    Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
    Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.
    Divide the dough into even pieces(about 75 grams each).
    Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
    Heat the oven to 200C/390°F.
    Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
    Bake for 20 minutes.
    Brush maple syrup over the top of each bun.

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