 - 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.
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Good morning after glutener's, Today I woke up and the sun was just beginning to to bleach the darkness of the night. A few birds called in the distance, but mostly a solid hush hazed the horizon. As if the blanketing dew was saying "Shh... it's okay sleep in." Well, now I am sipping on a cup of black chai tea, closing my Bible, from my morning devotions, and lay it before me. It has gotten a little brighter out, but a peaceful hush stills lingers in the fog. I am truly blessed to live where I do--in a home. I can take comfort and joy from the crisp air, auburn leaves and the ever shorter days. But for some--let's be real, for many--these same things of beauty are the cause of much anguish and turmoil. Who might that be? The homeless, the couple who can't afford to turn the heat on and the child with no shoes or winter coat. "Two things I ask of You—do not refuse me before I die: 8Keep falsehood and deceitful words far from me. Give me neither poverty nor riches; feed me with the bread that is my portion.9Otherwise, I may have too much and deny You, saying, ‘Who is the LORD?’ Or I may become poor and steal, profaning the name of my God..." - Proverbs chapter 30, verses 7 to 9. So this year I am thankful for COVID-19. Not for the lost lives but I am thankful that if their time had come, for reasons I cannot begin to understand, that I--and I trust you--were able to wake up to live ourselves. To life life more abundantly, not on abundance of things. Us who were dead to our neighbours and the family unit. More then ever these are hungry in need of food and shelter and more then ever this year, though I am not making sufficient funds myself, I am going to see that I give and they receive. Because I still have more. I have a home and family. "If anyone considers himself religious and yet does not ... care for orphans and widows in their distress, and to keep oneself from being polluted by the world." - James, chapter 1, verses 26 to 27. Here (bel0w) are two organizations I trust, and think you can too. Today, thanksgiving day. When the season of giving begins. I am going to give myself the biggest gift, the gift of giving to others. Perhaps thanksgiving has you feeling low this year, due to the pandemic or because this is your first year eating GF and you don't know how to handle the holidays without the nostalgia of the old wheat filled foods. Holidays are the hardest time to stick to a gluten-free diet. If this is your first year eating gluten-free, the best way to make the transition is to take your mind off of your own problems. You are having a struggle at Thanksgiving that you have never experienced before. There is so much food... but so little of it you can eat. But what about those who literally have no food at all to eat? You are blessed. How about passing that blessing along? You know paying it forward? Support the International Fellowship of Christians and Jews:  Support Samaritan's Purse and Donate Where Your Funds and Most Needed:  |
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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.
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