- Baked - Hot Cross Buns March 21st, 2022
Hot Cross Buns #glutenfree #Easter #Holidaycooking ingredients sponge 200 grams/3/4 cup + 1 tbsp milk, warm 150 grams/1 1/4 cups gf bread flour mix (see here) 6 grams/1 1/2 tsp quick rise yeast final dough 175 grams/1 1/3 cups + 1 tbsp gf bread flour mix (see here) 50 grams/1/2 cup gf all-purpose flour mix (see here) 2 large eggs, room temperature 2 large egg yolks, room temperature 75 grams/1/3 cup butter, soft 45 grams/2 tbsp + 1 tsp honey 5 grams/1 tsp molasses pinch of cinnamon, nutmeg, and all-spice, cardamom (optional) 7 grams/1 1/2 tsp kosher salt 90 grams/2/3 cup currants, plumped 45 grams/1/4 cup candied lemon peels, chopped egg wash 1/2 large egg yolk a dash of milk or cream Method To make the sponge: Stir the quick rise yeast into 150 grams of bread flour mix. Make a well in the centre. Pour 200 grams milk in the well. Stir to just combine. Cover with plastic or a clean cloth and let rise at room temperature until doubled in bulk, about 30 minutes. To make the final dough: Combine the sponge in the bowl of an electric standmixer4 with all the final dough ingredients but the currants and candied lemon peels. Using the dough hook attachment, knead the dough on the lowest speed for ten minutes. Scrape the sides of the bowl as needed. Add the currants and candied lemon peel. Knead an additional two to three minutes. Transfer to a lightly oiled bowl. Cover with plastic, or a clean cloth, and let rise at room temperature until not quite doubled in bulk, 30 minutes. Line a sheetpan with parchment paper. Divide the dough into eight equal pieces. Knead each piece by hand for one minute. Roll each into a round ball and flatten slightly. Arrange on the prepared sheet pan no more than one centimetre apart (1/2 inch). Cover with plastic, while you work the next piece of dough. Brush each bun with the egg wash. Loosely cover. Let rise at room temperature until not quite doubled, about 15-20 minutes. Preheat an oven to 177°C (350°F). Brush the buns again with egg wash. To make the cross topping hot cross bun topping 90 grams/7/8 cup gf all purpose flour mix (see here) 45 grams/3 tbsp butter, melted 45 grams/3 tbsp granulated sugar 25 grams/5 tsp milk 2% (I prefer goat milk) 1/2 each lemon zest, chopped finely 1/2 large egg yolk glaze 2 tbsp apricot jam 2 tbsp corn syrup In a small bowl, stir together all topping ingredients. Transfer to a piping bag fitted with a small tip, number three tip. Pipe a cross shape over each bun by piping one line across the centre of a bun, then pipe a line perpendicular to the first line.
Bake until the crust is a deep golden brown and the bottom of the buns sound hollow when tapped, 18 to 20 minutes. The topping should still be very pale in colour. Let cool completely on a wire rack before cutting.
Comments
This recipe is based off a GF pita recipe I used bake in October when making a traditional Greek meal GF (find recipe here). I highly recommend giving both this bun recipe and the pita recipe a try because there both definite keepers! Infact I recommend making them in large batches and freezing them (uncooked, they will still rise after being thawn). Or, mix up the drys in batches ahead of time, so that it will be quicker when you go to make either these recipes (note the pita recipe has 1/2 cup more Oat Flour). Ingredients
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If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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