Gluten free Hot Cross Buns
Growing up, there were very few bakeries in our area, and none were open on Good Friday. Supermarkets only stocked Hot Cross Buns the week before Easter. Times have certainly changed, with commercial versions now available on supermarket shelves in Australia from Boxing Day onwards.
My mum and I would get up at 5:00 am on Good Friday morning and start making these wonderful buns. As the Hot Cross Buns came out of the oven, the most delightful aroma filled the kitchen and wafted out the door. Gradually, the neighbours would drift in, crowding around the kitchen table to enjoy a fresh bun, straight from the oven. This became a local tradition that I continued for many years. I still make them fresh for our family on Good Friday morning. I'm a traditionalist - no choc chips in my Hot Cross Buns! I also prefer the slight tang of mixed peel. Of course, you can leave the peel out, if you prefer. However, you do lose the balance against the sweetness of the dried fruits and the spices that the tang of peel provides.
If you don't have access to the separate flours detailed in this recipe, you could use 430 g of a commercially available gluten-free plain flour. Depending on the brand, results may vary. I strongly recommend using this breakdown of flours to achieve consistent results.
I like to use a proper piping bag to make the crosses. You can use a plastic bag with the corner cut off, but I find this results in an inferior result. After you've gone to the effort of making these fresh, don't spoil the effect by making "hot blob buns" at the last stage :)
Makes 12
1/4 cup sugar 1 tsp ground cinnamon
1 tsp salt 1/2 tsp ground nutmeg
250 ml lukewarm milk 1/4 tsp ground cloves
14 g dried yeast 1/4 tsp ground allspice
155 g rice flour 1 egg beaten
90 g cornflour 60 g butter (melted)
85 g brown rice flour 1/2 cup sultanas
75 g tapioca flour 1/4 cup currants
25 g potato flour 1 tbl mixed peel (optional)
10 g xanthum gum
Crosses
1/2 cup corn flour
5-6 tbl water
Glaze
1/2 cup sugar
1/4 cup water
1/2 tsp cinnamon
Warm milk to 40°C in the microwave. Combine sugar, salt and milk in a small bowl. Add yeast and allow to stand until frothy.
In a large bowl, whisk together flours, xanthan gum and spices. Add egg and butter to the yeast mixture. Make a well in the flour and add the yeast mixture. Mix until combined.
Turn onto a lightly floured board and knead until smooth. Place in a lightly greased bowl. Cover with a damp tea towel and place in a warm place for 1 hour until doubled in size.
Tip the dough onto a lightly floured board. Knead in fruit to evenly distribute. Divide the dough into 12 x 80 g portions. Using a slightly oiled hand, roll into a ball. Place on a paper-lined tray and cover with a damp teatowel. Prove for another 30 minutes.
Preheat oven to 200°C fan/220°C.
To make crosses, mix together flour and water until smooth. Pipe crosses onto buns and bake for 12-15 minutes.
To make glaze, mix all ingredients together. Brush on the glaze while buns are still warm.
Allow to cool on a wire rack.
Serve with butter.
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