Ingredients
Hot Cross buns
- 500 grams FG Roberts Gluten free bread mix
- 580 grams Milk
- 1 tablespoon Dry instant active yeast
- 2 teaspoons salt
- 70 grams Butter
- 50 grams caster sugar
- 1 egg
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- 100 grams sultanas
- 70 grams currants
Piping
- 80 grams Gluten free plain flour
- 1 pinch salt
- 100 grams water
Syrup
- 2 tablespoons water
- 2 tablespoons sugar
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Milk and yeast into mixing bowl - heat 1min/37 degrees/speed 1
Add flour, salt, butter, sugar, egg, cinnnamon, nutmeg, cloves - mix 30 seconds/speed 6
Knead for 3 mins
Add sultanas and currants, 20 seconds/reverse/speed 5
Transfer dough onto thermomat and form a ball, wrap and leave for 30 mins.
Knock down dough, divide into 12 equal portions, put onto baking tray lined with baking paper.
Make piping mixture - put all ingredients in mixing bowl and mix on speed 4 for approx 30 seconds until smooth.
Pipe onto buns.
Turn oven onto 200 degrees celcius, place buns in oven. They will rise again while oven heating.
Back for approximatly 15 minutes until golden brown.
Mix sugar and boiling water, brush buns while still hot with sugar mixture.
Buns
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Recipe is created forTM 31
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Comments
Foodie23:can I please ask which foodland you found the bread mix? I've called a couple and they don't stock it 🤨
I had great success with this recipe using the FG Roberts bread mix. Hot, soft, fluffy, chewy & delicious...
Few thoughts though: Using my AU 20ml tablespoon set for this recipe (vs 15ml T elsewhere) & salted butter, I could taste the salt (2t) in the end product, I’ll probably use 1t salt next time and maybe a little extra sugar (id like them just a little sweeter, personal preference though).
I Prefer to double the spices.
Mine were in the oven for about 35-40mins total from a cold oven set to 200.
I live in South Australia and found the FG Roberts bread mix at my local Foodland (bear in mind FG Roberts also make a pizza mix & plain/SR GF Flour so be sure to get the bread mix not the normal flour)
I don’t recommend Laucke Bread mix (It tastes overpoweringly of canola & isn’t an absorbent equivalent anyway)
FOR THOSE ATTEMPTING WITHOUT (the super absorbent) FG ROBERTS BREAD MIX: I’ve calculated that a better milk ratio for regular GF flour/bread mix should be around 300g (obviously will vary depending on your flour, I’m expecting somewhere between 280-350). Maybe start with 300 and add more if needed. I haven’t tried it though. Keep in mind the reduced size of the batch when shaping buns or thinking about adding extra fruit, spices & sugar etc.
I highly recommend using a proper GF bread mix (any brand) over regular GF flour for better results.
My mix came out runny like everyone else has commented but it rose and I baked it as a slab and cut it into buns. Came out great!
The smell as these are cooking is divine. I live in Australia and could not get the correct flour mix and the same result as everyone else when using other brand gf flour - extremely sloppy mix. Have added heaps more flour and kneaded it in. Will see what they taste like as they look more like rock cakes than hot cross buns but as I said the smell is divine.
Nita
This recipe works perfectly as long as you use the F.G. Roberts Gluten Free Bread Mix. This can be purchased online from: https://www.glutenfreehealth.com.au/. I substituted the milk with Inner Goodness unsweetened Coconut Milk (Coconut Drink) and the butter with Nuttlex. My grandson thought they were great.
Hi, Very disapointed with this receipe. Added double the amount of flour and still gluggy and very sticky. Could not buy the FG Roberts flour anywhere. So had to use another brand. Will try and make muffins as I don't want to throw away the mixture. It took money time and effort. Has anyone else had success with a different brand of flour for Hot Cross Buns?
Since I cant get the recommended GF bread mix where I am in Australia, I used a local bread mix brand. Like a number of other post I'm sorry to say I got soup. Even after adding large amounts of additional GF flour the consistency was still very sloppy. I've turned it into muffins so let's see if they work.
very disappointed with this recipe as a Coeliac this flour is costly to purchase and the dough came out "runny" nothing like the proper consistency of dough at all ...... is the milk quantity worng???????
Looking to be a healthy mature being bringing healthier choices to my table for my family.
Tried these with only 400ml of milk after reading other comments (& I used the bread mix as specified). Was still very runny like a cake mix. Added another 150gm-200gm of gf plain flour and seemed to get a better texture for buns. Increased amounts of currants, sultanas and spices to compensate and the resultant buns were pretty good. Would try again but with less milk this time.
Perfect.
The quantity of liquid is perfect if you use the FG Roberts Bread Mix as specified in the recipe.
I use this recipe a lot - and often without the fruit & spices as plain dinner rolls.
Thanks for posting - 5 stars from me!
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