- TM 31
Ingredients
Gluten free flour mix
- 200 g long grain white rice
- 160 g glutinous white rice (e.g. sushi rice)
- 60 g white chia seeds
- 140 g potato starch
- 140 g sorghum flour
- 200 g arrowroot flour
Buns
- 150 g brown rice
- 1 orange, zest only, no white pith
- 100 g millet flour
- 1 tbsp dried instant yeast
- 190 g arrowroot flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 50 g raw sugar
- 1 tbsp Psyllium husk
- 2 eggs
- 200 g full cream milk
- 200 g water
- 50 g vegetable oil
- 20 g mixed peel
- 100 g sultanas
- 100 g currants
- 50 g Gluten Free Flour Mix
Glaze
- 50 g orange juice (approx. 1 orange)
- 50 g caster sugar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place white rice, glutinous rice and chia seeds into mixing bowl and mill 2 min/speed 9. Scrape down sides of mixing bowl with spatula.
- Add all remaining ingredients and mix 15 sec/speed 6. Transfer into a sealable storage jar or container until ready to use (see Tips).
- Place brown rice into mixing bowl and mill 2 min/speed 10.
- Add orange zest and mill 1 min/speed 9.
- Add millet flour and blend 10 sec/speed 9.
- Add yeast, arrowroot flour, salt, cinnamon, nutmeg, cloves, sugar and psyllium husk and mix 10 sec/speed 5. Scrape down sides of mixing bowlbowl with spatula.
- Add eggs, milk, 150 g of the water, oil, mixed peel, sultanas and currants and combine 10 sec/
"Counter-clockwise operation" /speed 4 (see Tips). - Scrape down sides of mixing bowlwith spatual, the combine 5 sec/"Counter-clockwise operation" /speed 4. Transfer mixture into a large ceramic or glass bowl and cover with plastic wrap. Set aside to prove for 2 hours at room temperature. Clean and dry mixing bowl.
- Place flour mix and remaining 50 g water into mixing bowl and mix 5 sec/speed 5 until smooth. Transfer into a piping bag to seal. Set aside. Clean and dry mixing bowl.
- Preheat oven to 180°C. Line a 12-hole muffin tray with muffin wrap papers.
- Divide proved batter between muffin wrap papers (to three-quarters full). Cover muffin tray loosely with plastic wrap, ensuring plastic does not touch the batter. Set aside to prove (approx. 30 minutes), or until dough has risen to the top of the muffin papers.
- Pipe a cross onto each bun. Bake for 25-28 minutes (180°C), or until browned and a wooden skewer inserted into the centre of a muffin comes out clean.
- Place all glaze ingredients into mixing bowl and cook 5 min/Varoma/speed 2, without measuring cup. Brush glaze over hot buns and serve warm.
Gluten free flour mix
Buns
Glaze
Tip
Visit The Mix Shop (www.thermomix.com.au/shop or www.thermomix.com.nz/shop) to see our entire range of bakeware, including muffin trays.
After step 5, mixture can be placed into the refrigerator and used the next day, this intensifies the flavour and the mixture thickens. Remove mixture from refrigerator and return to room temperature before proving for 2 hours.
Thermomix Model
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Recipe is created forTM 31
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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