Post by kickingfrog on Apr 9, 2012 8:38:50 GMT
Gluten-free hot cross buns
Recipe by Paul Hollywood
MAKES 15
Preparation and cooking times
Cook 20 mins
PREP 30 mins plus proving
Gluten-free
Ingredients
300.0ml full-fat milk , plus 2 tbsp more
50.0g butter
500.0g gluten and wheat-free white bread flour
1.0 tsp salt
75.0g caster sugar
1.0 tbsp sunflower oil
2.0 tsp quick or fast-action yeast
1 egg , beaten
1.0 tsp olive oil
75.0g sultanas
50.0g mixed peel
zest 1 orange
1 apple , peeled, cored and finely chopped
1.0 tsp ground cinnamon
FOR THE CROSS
75.0g gluten and wheat-free plain flour , plus extra for dusting
FOR THE GLAZE3.0 tbsp apricot jam
Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Leave to rise for 1 hour more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
To shape, lightly oil your hands and divide the dough into 100g pieces before rolling into balls.
Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
PER SERVING
226 kcalories, protein 5.0g, carbohydrate 41.0g, fat 4.0 g, saturated fat 2.0g, fibre 2.0g, sugar 14.0g, salt 0.5 g
Recipe from Good Food magazine, April 2012.
Recipe by Paul Hollywood
MAKES 15
Preparation and cooking times
Cook 20 mins
PREP 30 mins plus proving
Gluten-free
Ingredients
300.0ml full-fat milk , plus 2 tbsp more
50.0g butter
500.0g gluten and wheat-free white bread flour
1.0 tsp salt
75.0g caster sugar
1.0 tbsp sunflower oil
2.0 tsp quick or fast-action yeast
1 egg , beaten
1.0 tsp olive oil
75.0g sultanas
50.0g mixed peel
zest 1 orange
1 apple , peeled, cored and finely chopped
1.0 tsp ground cinnamon
FOR THE CROSS
75.0g gluten and wheat-free plain flour , plus extra for dusting
FOR THE GLAZE3.0 tbsp apricot jam
Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Leave to rise for 1 hour more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
To shape, lightly oil your hands and divide the dough into 100g pieces before rolling into balls.
Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
PER SERVING
226 kcalories, protein 5.0g, carbohydrate 41.0g, fat 4.0 g, saturated fat 2.0g, fibre 2.0g, sugar 14.0g, salt 0.5 g
Recipe from Good Food magazine, April 2012.