Late baking your buns? Try this quick recipe to have deliciously scrumptious hot cross buns.

by VANESSA SOTTILE

INGREDIENTS:

  • 150mL warm water
  • 2 x 7g sachets dried yeast
  • 76g caster sugar
  • 60g almond meal
  • 100g rice flour
  • 40g cornflour
  • 1 tsp xanthan gum
  • 2 tsp baking powder
  • 150g sultanas
  • 50g butter
  • 1 tsp glycerine
  • 2 tsp vanilla
  • 3 egg whites (at room temp)
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tbs coconut flour
  • a small amount of water

 

METHOD:

  •  line muffin tray
  • mix warm water, yeast and 2 tsp of caster sugar. Set aside, covered
  • in a separate bowl, place almond meal, rice flour, corn flour, xanthan gum, baking powder, remaining sugar, cinnamon, mixed spice and fruit
  • melt butter in a small pan. Add glycerine and vanilla.
  • whisk egg whites until foamy- but not stiff
  • pour yeast mixture over flour and fruit, then add butter mixture. Fold egg whites in gently.
  • Spoon into muffin tins. Leave in a warm place for 45mins to prove
  • mix coconut flour and a small bit of water to make a paste. Pipe onto buns to make crosses. 
  • Bake at 175 degrees celsius in a fan forced oven for 10-15mins until well risen and coloured.

 

and then…. eat them!

 

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