250g gluten free (gf) plain flour (plus extra for dusting)
½ teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon gf baking powder
½ teaspoon of xanthan gum
1 teaspoon baking soda (bi-carb)
1 teaspoon apple cider vinegar
Grated rind of half an orange
150ml almond milk (or milk of choice)
1 teaspoon + 1 tablespoon unrefined or raw sugar
1 sachet (7g) dried yeast
2 tablespoons coconut oil
1 large egg, lightly beaten
2 tablespoons GF flour
1-2 tablespoons cold water
1 teaspoon unrefined or raw sugar
Cinnamon to taste
MAKING THE DOUGH
In a large mixing bowl, combine flour, baking powder, spices, salt, xanthan gum and orange rind, whisk until combined.
Heat almond milk in a small saucepan until just luke warm.
Poor half of the milk in a mug with the yeast and 1 tsp of sugar.
Gently stir, cover and set aside for 10 minutes until it becomes frothy.
Add coconut oil and 1 tbsp sugar to the remaining warm milk and stir until melted.
Once yeast mix is ready, in a mug, combine baking soda & apple cider vinegar, mix well to combine - it should bubble up a little.
Using your hands mix the yeast mixture into the flour.
Add milk mixture, baking soda mixture, lightly beaten egg and lastly the dried fruit or chocolate, kneading with each addition.
GF flour does not 'gel' like wheat flour, so does not require much kneading, only mix until ingredients are combined and you have a sticky dough. (Keep extra flour close at hand, as you may need this while kneading)
Cover with glad wrap or a damp tea towel.
Place in a warm spot to prove for 1 hour or until the dough doubles in size.
MAKING THE BUNS
Preheat oven to 200 degrees Celsius
Divide the dough into 6 equal portions, roll into balls and arrange closely on a tray. Cover and allow to prove for another 20 minutes.
Meanwhile prepare the cross paste by slowly mixing water into flour to form a smooth thick paste.
Spoon into a snap-lock bag, snip a little hole in the corner and pipe crosses.
Bake for 18-20 minutes.
THE FINAL GLAZE
Prepare the glaze by mixing ingredients together, dissolving the sugar in the boiling water. Brush the glaze over warm hot cross buns and serve.
Freeze any buns not eaten on the day of baking.
These hot cross buns are best eaten lightly toasted once they are more than a day old / have been frozen.
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/04/01/gluten-free-hot-cross-buns/