Bake Bar Gluten-Free Hot Cross Buns. For a delicious gluten-free alternative to this Easter treat, plan ahead for an impressive breakfast spread.
To get the perfect rehydrated fruits, start the preparation three days before to allow for the ultimate hot cross bun.
Bun mixture
62 grams Tapioca
31 grams Sorghum Flour
31 grams Besan Flour
11 grams Sugar
19 grams Panela Cane Sugar
1 gram Guar Gum
1 gram Xanthan Gum
2 grams Cinnamon
1 gram Salt
160 grams Gluten-Free Flour Mix
97 mls Filtered Water
6 grams Fresh Yeast
17 mls Grapeseed Oil
37 mls Honey
26 grams Dried Apricots
26 grams Dried Currants
26 grams Dried Cranberries
Total Weight 396 grams
Cross mixture
15 mls Water
1 gram Salt
9 grams Sugar
9 grams Butter
23 grams Gluten-Free Flour Mix
23 mls Extra water
Syrup glaze
180 mls Water
1/2 Orange Juiced
30 mls Organic Honey
108 grams Organic Sugar
To start, chop all the dried fruits into bite sized pieces and place the apricots, currants and cranberries in to a large bowl. Add lukewarm water and wash the fruit well. After draining, placed the washed and drained fruit into a container with a tight lid.
Add the juice of 1 orange and water until fruit is covered. Allow to soak for three days in a cool, dark and dry place.
To make the Cross mixture: add water and butter to a saucepan and bring to the boil. Then, add the gluten-free flour mix and stir.
Cook until it comes away from the side of the pot, then transfer to a mixing bowl, start mixing and add extra water. Mix until smooth then place in the refrigerator
until ready to use.
For the buns, combine all the dry ingredients together and mix well. In a separate bowl add the water, honey, oil and yeast and hand mix.
Add the dry ingredients to the wet ingredients and mix for 1 minute.
Adjust the dough consistency by adding either water or flour.
Add a well in the centre of the mixture and add the fruit and cinnamon. Using your hand fold all ingredients until well mixed.
Divide the dough mixture into oiled muffin tins and allow to stand in a warm area until doubled in size.
Pipe the cross mixture on top of each hot cross bun and bake in a moderate oven at 160 degrees celsius for 30-40 minutes or until golden.
While the buns are baking, make the Orange Syrup.
In a high-sided saucepan over medium-high heat, bring water, honey, orange juice and sugar to a boil. Stir constantly until the sugar dissolves.
Turn the heat to a low flame and allow the sugar to dissolve completely and the mixture to turn clear – approximately 5-7 minutes. The mixture is ready when all granules have dissolved.
After boiling, let cool to room temperature and pour into a tightly sealed glass jar.
When the buns are ready, allow to cool slightly and one-by-one, dip in the sugar syrup.
Serve warm for the ultimate Easter treat.
