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.

The Australian Women’s Weekly Food Magazine - - Front Page - PHO­TOG­RA­PHER JOHN PAUL URIZAR STYLIST AN­NETTE FOR­REST

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

1 egg

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

GLAZE

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.

GLAZE

Stir in­gre­di­ents in a small saucepan over medium heat, with­out boil­ing, un­til sugar and gela­tine dis­solve.

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