Ingredients
Hot Cross Buns
- 110 grams white rice
- 110 grams brown rice
- 70 grams millet
- Rind of one Orange
- 120 grams tapioca flour
- 70 grams sorghum flour
- 40-60 grams raw sugar
- 1 tablespoon cinnamon, ground
- 1 tablespoon mixed spice, ground
- 2 teaspoons ginger, ground
- 2 teaspoons Nutmeg, ground
- 1/2 teaspoon cloves, ground
- pinch of sea salt
- 2 teaspoons xantham gum
- 1 tablespoon baking powder
- 40 grams olive oil
- 2 eggs, (save a small amount of egg white for crosses)
- 1-2 tablespoons Apple Cider or Rice Wine Vinegar
- 400 grams lukewarm water
Crosses
- Small amount of egg white reserved from buns
- tapioca flour
- icing sugar, if desired (to taste)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees Celcius. Line a 20cm X 30 cm baking tray with baking paper.
Place white and brown rice, millet and orange rind in TM bowl. Mill 1 minute/speed 9.
Add all remaining dry ingredients to TM bowl. Combine 15 seconds/speed 4-5.
Add all wet ingredients. Mix until well combined 20-30 seconds/speed 5-6. Use Thermomix spatula through TM lid if dry ingredients not combining well throughout mixture.
Place mixture in prepared baking tray. Ensure top is well smoothed out. Place in oven and bake for 10 minutes.
Whilst waiting for 10 minutes to complete, lightly whisk remaining egg whites with a fork or whisk.
Add tapioca flour, a small amount at a time until mixture resembles a syrup like consistency. If using, add icing sugar and then whisk to ensure well combined
Pour mixture into a piping bag with a very small hole to pipe out of.
Remove from oven briefly. Using a sharp knife, cut half-way down into mixture in 15 even squares.
Using piping bag of pre-prepared cross mixture, pipe crosses both across and pre-cut squares.
Return tray to oven and increase oven temperature to 180 degrees Celcius.
Bake for a further 20 to 30 minutes. Buns are ready when lightly brown and a skewer comes out clean.
Cool inside baking tray for 10 minutes, then transfer buns to wire rack to cool further.
Once buns are completely cool, tear buns apart using the pre-cut lines as a guide.
Tip
Alternatively, buns can be baked in muffin tins. Baking times may need to be adjusted (decreased) depending on size of tins used.
Raw sugar can be substituted with Rice Bran Syrup to further decrease fructose content of buns.
Chocolate Hot Cross Bun Variation: roughly chop 100-200 grams dark chocolate and add to mixture after wet ingredients are added. Cocoa powder can be added to cross mixture to add chocolate flavour.
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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