HOT CROSS BUNS
Bake to your heart’s content with this Easter must. Hot cross buns, traditionally eaten to mark the end of Lent, have spiced up celebrations since the 16th century.
HOT CROSS BUNS PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING) MAKES 16
3 cups (400g) gluten-free plain flour ½ cup (75g) potato flour
½ cup (80g) brown rice flour
½ cup (60g) tapioca flour
3 teaspoons mixed spice
1 teaspoon ground cinnamon 3 teaspoons (10g) dried yeast 2 teaspoons xanthan gum
¼ cup (55g) caster sugar
3 egg whites
¾ cup (180ml) light olive oil
2 cups (500ml) milk
1 cup (160g) sultanas
FLOUR PASTE FOR CROSSES
½ cup (65g) gluten-free plain flour 2 teaspoons caster sugar
1/3 cup (80ml) water, approximately
1 tablespoon caster sugar 1 teaspoon gelatine 1 tablespoon water 1 Grease a deep 23cm square cake pan.
2 Combine sifted flours, spices, yeast, gum and sugar in a large bowl. 3 Place egg whites, egg, oil and half the milk in a large bowl of an electric mixer; beat on medium speed for 3½ minutes or until thickened slightly. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth. Stir in sultanas.
4 Divide dough into 16 pieces.
With wet hands, shape dough into balls. Place balls into pan; cover and leave in a warm place for 45 minutes or until doubled in size.
5 Meanwhile, preheat oven to 220°C/200°C fan.
6 Make flour paste for crosses; place in a piping bag fitted with a small plain tube. Pipe crosses on buns.
7 Bake buns for 1 hour or until golden and the buns sound hollow when tapped. Transfer buns, top-side up, onto a wire rack.
8 Make glaze; brush tops of hot buns with hot glaze. Serve buns warm. FLOUR PASTE FOR CROSSES Combine flour and sugar in a small bowl. Gradually stir in enough of the water to form a smooth paste.
Stir ingredients in a small saucepan over medium heat, without boiling, until sugar and gelatine dissolve.