Ingredients
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1 3/4 cups buttermilk, warmed
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2 x 8g sachet dried yeast
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1 tablespoon caster sugar
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1 x 450g pkt Orgran Gluten Free Easy Bake Bread Mix
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1 tablespoon xanthan gum
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1 teaspoon salt
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3 teaspoons ground mixed spice
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3 teaspoons ground cinnamon
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1 1/4 cups mixed dried fruit (combined sultanas, chopped dates and dried apricots)
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2 eggs, lightly beaten
Cross Mixture
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2 tablespoons gluten-free plain flour
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4 tablespoons water
Glaze
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1/2 cup apricot jam, warmed
Method
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1Preheat oven to 200C or 180C fan-forced. Spray a 20cm x 30cm tray with cooking oil.
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2In a small bowl, combine warm buttermilk, yeast and caster sugar. Set aside for 10 mins. Until bubbly.
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3In a large bowl, combine bread mix, xanthan gum, salt, spice, cinnamon and dried fruit. Stir well.
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4Add yeast mixture and eggs to the flour mixture. Using an electric mixer fitted with dough hooks, beat on medium for 5 mins. Using a large spoon dipped into warm water, scoop out mixture and place onto prepared tray in 3 rows of 4. Set aside in a warm place to prove for 40 mins.
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5Make up cross mixture by combining flour and water to form a smooth paste. Pipe cross mixture in long lines across the buns to form crosses.
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6Bake buns for 25-30 mins until golden. Brush tops of buns with glaze and serve.
Source: taste.com.au
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