Ingredients
Bun Mix
- 250 g white rice
- 70 g buckwheat grain
- 500 g warm water
- 10 g Yeast
- 3 eggs
- 115 g rice milk
- 55 g coconut oil
- 1 tsp apple cider vinegar
- 1 tsp Vanilla Bean Paste
- 110 g arrowroot flour
- 70 g sorghum flour
- 5 g xanthan gum
- 110 g rapadura sugar
- 4 tsp cinnamon
- 4 tsp mixed spice
- 1/2 tsp Ground Clove
- 5 g Gluten Free Baking Powder
- 75 g g/f d/f choc chips
- 75 g sultanas
Paste for Cross
- 55 g Rapadura Sugar
- 50 g white rice
- 30 g sorghum flour
- 15 g arrowroot flour
- 1/4 tsp xanthan gum
- 55 g water
Glaze
- 70 g rice milk
- 30 g Rapadura Sugar
- 1 tsp mixed spice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add white rice to TM bowl and grind 1 minute, speed 10. Set aside.
Add Buckwheat grains to TM bowl and grind 1 minute, speed 10. Add to white rice, set aside.
Add 500g warm water to empty TM bowl.
Add yeast and stir 20 seconds, speed 2.
To this, add eggs, rice milk, coconut oil, vanilla and apple cider vinegar. Mix 10 seconds, speed 5 until frothy.
To the wet mixture, add the rice and buckwheat flours, followed by the remaining dry ingredients (not including the sultanas and choc chips). Mix 6 seconds, speed 6.
Add choc chips and sultanas and stir in my hand using the spatula.
Set aside in a warmed thermoserver for 10-15 minutes while you prep the cross paste.
Add white rice to empty TM bowl, grind 1 minute, speed 10.
Add remaining dry ingredients for paste mixture and gring again, 30 seconds, speed 10.
Add water and mix 10 seconds, speed 3, until a smooth paste is formed.
Spoon/Pour bun mix into prepared patty pans in a muffin tray.
Scoop paste mixture into a piping bag and pipe crosses onto the buns.
Bake at 170 degrees (fanforced) for 35-40 minutes.
When cooked and while still warm, mix the glaze ingredients together, 30 seconds, speed 3 and brush over top of buns.
Prepare Bun Mix
Prepare Cross Paste
Putting it all together
Tip
* As with a lot of gluten free baking, these are best eaten on the day of baking - and especially awesome straight from the oven!!! I have still eaten them up to 2 days later, if they are re-warmed first.
* I like to use the Enjoy Life Choc Chips
//enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mini-chips/
* Recipe converted from/inspired by this recipe here
//theglutenanddairyfreebakehouse.com/2013/03/11/chocolate-hot-cross-buns/
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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