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dough milk butter salt maple syrup easy-blend beaten raisins orange ground cinnamon glaze flour maple syrup
Viewed: 126 - Published at: 9 years agoIngredients
- For the Dough
- 285 milliliters milk
- 50 grams butter
- 500 grams gluten-free baking mix
- 1 teaspoon salt
- 30 milliliters maple syrup
- 7 grams easy-blend yeast
- 1 piece beaten
- 100 grams raisins
- 1 piece Zest of 1 orange
- 1 teaspoon ground cinnamon
- For the Cross & Glaze
- 75 grams gluten-free flour
- 30 milliliters maple syrup
Method
- Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
- Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
- Add in the egg then combine everything together until a sticky dough is formed.
- Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
- Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
- Put the raisins into the dough and knead it in. Leave to rise for 1 more hour.
- Divide the dough into even pieces(about 75 grams each).
- Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
- Heat the oven to 200C/390F.
- Mix the extra flour with about 5 tbsp. of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
- Bake for 20 minutes.
- Brush maple syrup over the top of each bun.