Ingredients
- 400 g Milk
- 80 g Butter
- 1 sachet Yeast, (equivalent to 2 tsp)
- 50 g raw or brown sugar
- 2 eggs
- 1 tsp apple cider vinegar
- 2 tsp ground cinnamon
- 2 tsp Specialty Mixed Spice, (Recipe link in tips below)
- 520 g gluten-free plain flour
- 1 tsp salt
- 1 tbsp Milled Psyllium Husks, (See tips below)
- 300 g dried fruit of choice, (eg, 200g Sultanas and 100g Currants)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh dried fruits and set aside.
Weigh milk and butter into bowl, heat for 2-3 minutes, 37 degrees, speed 2.
Add remaining ingredients, except dried fruit. Mix 20 seconds, speed 4. Scrape down and repeat 10 seconds, speed 4, so it's well combined. There's no need to knead gluten free bread mixes for several minutes as there's no gluten to develp.
Scrape down again, add fruit, using spatula through hole in the lid to help incorporate fruit into dough,
"Counter-clockwise operation" speed 4, 30-40 seconds, until fruit is evely mixed through.Divide mix into well-greased muffin tins, either round or square, and using wet fingertips, smooth tops. Allow to prove in a warm area, away from draughts (see proving tip below), for around 45 mins - 1 hour, until about double in size and well rounded above the tray.
Bake for 25-30 minutes, 180-200 degrees, depending on your oven, until light golden in colour.
Turn out onto cooling rack and brush with sugar syrup while still hot for a shiny glaze. Enjoy while still hot with butter!
Tip
If requiring a fruitier bun, increase fruit quantities to suit personal tastes.
Prove in a cold oven, with a steam bath in the base - fill a pan in the base of your oven with boiling water, the heat will warm the oven enough to prove without being too hot to kill the yeast and stop it rising, and the steam will stop the dough from drying out, creating an unrestricted rise and better crust results.
Because this recipe doesn't use preservatives and additives such as bread improver, these are best eaten same day. They may be frozen, or toasted on following day also.
Try milling a packet of psyllium husks speed 10 for 1 minute, to keep as a cheap and very effective replacement for for other gluten alternatives such as xanthan gum and guar gum. It will also help take up some of the extra moisture, giving normally very sticky gluten-free batters a more stable structure, allowing for more rounded rise.
Find the Specialty Mixed Spice blend here... It's this carefully blended combination of spices that give this spiced fruit dough its exquisite traditional flavour. Enjoy!
//www.recipecommunity.com.au/basics-recipes/specialty-mixed-spice/238520
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.
Comments
Oh WOW, thanks for sharing this recipe. My grandson is gluten intolerant and I can see these will be perfect for him. They'll be a go-to for sure
Delicious! I made this into a loaf. Proved with hot water in cold oven and worked a treat. Cooked 180 in fan forced oven for 40mins and just eaten both crusts - yum! I use a home mix GF flour recipe (brown and white rice - which the thermie is perfect to blitz - potato starch & tapioca) you'll find on minimalist baker. Also soaked my dried fruit in hot water while i was making the GF flour mix and they are lovely and juicy. I'll be making this again!
Just finished the last of these tonight, made them a week before easter and with a bit of a zap in the microwave they held up really well. I added more fruit, mainly because I misread the recipe, but I used finely chopped fresh apple as well and I reckon that kept them nice and moist. They were a bit heavier than bought buns, but who cares! The flavours were delicious. For the crosses I just did 45/55 gf flour and water and they worked well, and straight after they came out the oven I brushed them with an orange juice syrup. Winner!
just so delicious... I borriwed the ingredients for the X and fhe sugar glaze from another rdcipe...rose beaugicullt...tasted awesome...thanks
Was recommended these on fb. Absolutely the closest to normal hot cross buns. I dont like sultanas so i used diced apple instead. So yummy!
Easy to make and they tasted super good. My mother-in-law (who is not gluten free) said they tasted as good as 'real' ones!
I found I had to put them in a muffin tin, then wet my hands to smooth the tops
Tasted really nice but I had trouble getting a nice shape because the mixture isn't one you can mold, I couldn't make the top nice and flat to put crosses on so I didn't bother.
Fantastic!! Thank you
These are great, but no step to put the crosses on.... so of course I didn't! oops!