Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF

Name: Vickys Easter Apple Cinnamon Hot Cross Buns, GF DF EF SF NF
Total time: 10800 s
Yield: 12 servings
Cuisine: American
Ingredients: 250 ml coconut milk, lukewarm; 7 grams fast action yeast; 2 tbsp sugar; 500 grams gluten-free flour / strong white bread flour; 1 & 1/2 tsp xanthan gum if using gluten-free flour; 1 pinch salt; 2 tsp mixed spice; 2 tsp cinnamon; 1 large cooking apple, peeled, cored and finely chopped; 100 grams sultanas; 50 g mixed peel; 85 ml - 100ml apple juice / orange juice; 2 tbsp olive oil; 3 tbsp gluten-free / plain flour; 2 tbsp water; 2 tbsp apple juice / orange juice; 2 tbsp caster sugar

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

These are lovely spiced buns with my own added extra. They don't usually contain apple but it goes so well! It's traditional to eat Hot Cross Buns for breakfast on Good Friday. The cross on top symbolises the cross that was used to crucify Jesus Christ

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

3 hours

12 servings

250 mlcoconut milk, lukewarm
7 gramsfast action yeast
2 tbspsugar
500 gramsgluten-free flour / strong white bread flour
1& 1/2 tsp xanthan gum if using gluten-free flour
1 pinchsalt
2 tspmixed spice
2 tspcinnamon
1large cooking apple, peeled, cored and finely chopped
100 gramssultanas
50 gmixed peel
85 ml- 100ml apple juice / orange juice
2 tbspolive oil
Crosses
3 tbspgluten-free / plain flour
2 tbspwater
Glaze
2 tbspapple juice / orange juice
2 tbspcaster sugar

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Steps

3 hours

1

Mix the yeast and sugar into the milk and set aside
2

Mix the flour, xanthan gum if using, salt and baking spices together in a large bowl. Stir the sultanas, mixed peel and chopped apple pieces in
3

Make a well in the centre and stir in the apple / orange juice, oil and yeast mixture
4

Form a sticky but soft dough using your hands. Depending on the flour used you may need to add a little more milk as gluten-free flours need more liquid, 2 -3 tbsp should be plenty
5

Turn the dough out onto a lightly floured surface and knead for 5 - 10 minutes until the dough is smooth. Place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place for an hour or until it has doubled in size
6

Punch the dough down and knead again for 10 minutes then divide into 12 equal pieces
7

Roll the pieces into smooth balls and evenly space out on a large baking tray lined with parchment paper. Recover with the damp tea towel and again, leave in a warm place for 45 minutes until doubled in size
8

Preheat the oven to gas 6 / 200C / 400F
9

To make the crosses, mix the flour and water to a paste the consistency of butter icing. Place the paste in an icing bag or plastic bag and snip the end off, then pipe crosses on the hot cross buns. It's easier to go along the whole row than do individual crosses
10

Bake for 20 - 22 mins until the buns are golden and firm
11

To make the glaze, dissolve the caster sugar in the juice, boil for a minute in the microwave or a small saucepan until thickening, then brush over the hot buns as soon as they come out of the oven. Let the glaze set before you enjoy the buns with safe butter, jam, marmalade, nutella or naked, whatever you fancy!
12

Will keep for up to 3 days, best enjoyed halved and toasted

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on March 05, 2013 19:02

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!