Sourdough Gluten Free Hot Cross Buns

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Handling time 15 mins
Cooking time 45 mins – 1.5hrs
Makes 12-14 buns

Ingredients

600 water, room temperature
250g gluten free sourdough starter (1flour:1 water) active
500g Gluten Free Bread Mix
1.5tbs. mixed spice (or allspice + cinnamon)
80-100g raw sugar or coconut sugar
40-50g your favourite butter (vegan or dairy)
2tsp grated lemon or orange zest, OR 2-3 drops of lemon essential oil food grade
150-200g of dried fruit of your choice

Method

• In a large bowl, combine all ingredients, except dried fruit
• Mix well by hand or in your favourite electric mixer until thoroughly combined (5mins), scrape down the sides regularly
• CHILL dough in a covered container in fridge for 1-2 hours
• Using oiled hand, mix dried fruit well.
• Using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan
• Mist top of loaf or buns generously with water
• Rise in a covered container until almost doubled (timing will vary)
• DO NOT OVER-RISE
• Bake in your pre-heated fan forced 220C oven for 15mins, reduce heat to 160C and bake for a further 30-35 mins
• Brush buns with melted butter or runny smooth apricot jam for delicious soft crust
• Eat while warm …

Note – buns freezes and thaws well, mist with water and reheat for 10-15min in 180C preheated oven for optimum flavour

Screen Shot 2022-04-08 at 10.45.52 am

Sourdough Gluten Free Hot Cross Buns

Handling time 15 mins
Cooking time 45 mins – 1.5hrs
Makes 12-14 buns

Ingredients

600 water, room temperature
250g gluten free sourdough starter (1flour:1 water) active
500g Gluten Free Bread Mix
1.5tbs. mixed spice (or allspice + cinnamon)
80-100g raw sugar or coconut sugar
40-50g your favourite butter (vegan or dairy)
2tsp grated lemon or orange zest, OR 2-3 drops of lemon essential oil food grade
150-200g of dried fruit of your choice

Method

• In a large bowl, combine all ingredients, except dried fruit
• Mix well by hand or in your favourite electric mixer until thoroughly combined (5mins), scrape down the sides regularly
• CHILL dough in a covered container in fridge for 1-2 hours
• Using oiled hand, mix dried fruit well.
• Using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan
• Mist top of loaf or buns generously with water
• Rise in a covered container until almost doubled (timing will vary)
• DO NOT OVER-RISE
• Bake in your pre-heated fan forced 220C oven for 15mins, reduce heat to 160C and bake for a further 30-35 mins
• Brush buns with melted butter or runny smooth apricot jam for delicious soft crust
• Eat while warm …

Note – buns freezes and thaws well, mist with water and reheat for 10-15min in 180C preheated oven for optimum flavour