John Paul Urizar
As these are gluten free hot cross buns, the dough will be thick, sticky and paste-like. Gluten-free bread dough needs to be wet in order to have a soft, fluffy finished bun. Protein (gluten) is required for structure in baked goods, which is why we’ve included xanthan gum – it assists in the absence of gluten.
To shape buns, have a small bowl of cold water next to you, dip your hands in the water and shape dough into a smooth ball.
Looking for more gluten-free baking recipes?
Ingredients
Method
Whisk milk and yeast together to combine. Set aside for 10 minutes or until foamy. Add butter, egg, orange rind and apple juice and whisk to combine.
Place flour, tapioca flour, xanthan gum, sugar, cinnamon and mixed spice in the bowl of an electric mixer; add the milk mixture. Using a dough hook, mix for 3 minutes or until a very sticky dough. Add the currants and sultanas and mix to combine.
Divide the dough into 8 equal portions. Using very wet hands, shape into balls and place, 1cm apart, on a small baking tray lined with non-stick baking paper. Spray lightly with oil and cover loosely with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 220°C (200°C fan-forced).
Combine flour and sugar in a small bowl. Gradually add 1/3 cup (80ml) water to form a smooth, stiff paste. Place in a piping bag fitted with a 5mm round nozzle. Pipe crosses over the buns.
Bake for 20-25 minutes or until golden brown and cooked when tested with a skewer.
Meanwhile, for spiced glaze, place sugar, spices and 1/3 cup (80ml) water in a small saucepan; bring to the boil, stirring until sugar dissolves. Simmer, stirring occasionally, for 5 minutes or until thickened slightly. Cool.
Brush hot buns with Spiced Glaze and enjoy while still warm. Suitable to freeze.
The buns are best eaten fresh from the oven as gluten-free items go stale faster. Freezing is a good option.
Test Kitchen tip
