Recipes
Gluten-Free Lemon Burst Hot Cross Buns
Prep time:30 min
Total time:1 hr 55 min
Serves 12
Ingredients
4 1/2 cups gluten free 1 to 1 baking flour
2 tsp Longo’s Essentials Ground Cinnamon
1 1/2 tsp xanthan gum
1 tsp salt
1/2 tsp Longo's Essentials Ground Nutmeg
1/2 cup granulated sugar
3 1/2 tsp quick-rising (instant) dry yeast
2 cups Longo’s Organic 2% Milk, at room temperature
1 large Longo’s Enriched Coop White Egg, lightly beaten and at room temperature
3 tbsp Longo’s Essentials Country Churned Unsalted Butter, melted
1 cup Longo’s Golden Raisins
2 tsp lemon zest
Glaze
1/3 cup granulated sugar
2 tbsp water
2 tbsp Longo's Essentials Lemon Juice
Icing
3/4 cup icing sugar, sifted
1 tbsp Longo’s Organic 2% Milk
Directions
- •Whisk together flour, cinnamon, xanthan gum, salt and nutmeg in bowl; set aside.
- •Combine sugar, yeast and milk in bowl of stand mixer fitted with paddle attachment. Stir in egg. Add flour mixture and butter; mix on low speed until just combined. Add raisins and lemon zest; mix until well combined. Place dough in lightly oiled bowl; cover with a clean tea towel and let rise for 45 minutes.
- •Turn dough onto work surface and divide into 12 equal pieces. Using wet hands, shape each piece into a smooth ball and place in greased 13 x 9 inch baking pan. Cover with the tea towel and let rise for 20 minutes.
- •Bake in preheated 350°F oven for 20 to 25 minutes or until buns are golden on top. Place on cooling rack.
- •Meanwhile, combine sugar and water in small saucepan; cook, covered, over medium heat for 3 minutes, stirring once or twice until sugar is dissolved. Remove from heat and stir in lemon juice. Brush some of the hot glaze over hot buns, then pour remaining glaze over buns. Let cool completely.
- •Stir together icing sugar and milk until smooth but very thick. Transfer to a small plastic sandwich bag and cut off one corner tip. Pipe a cross onto each bun.
Glaze
Icing
A dash of advice
Tips: You can use a wooden spoon and bowl if you do not have a stand mixer.
One of the pluses of baking gluten-free breads is you don’t have to knead. Kneading strengthens gluten with regular wheat flour breads and provides structure; in gluten-free baking, xanthan gum helps provide the structure.
Gluten-Free Orange Burst Hot Cross Buns: Substitute orange zest and juice for the lemon and Longo’s Sultana Raisins for the golden raisins.
Nutritional Information
Per serving (1 bun): 370 calories
- Protein 7g
- Fibre 7g
- Fat 4.5g
- Sugar 30g
- Carbs 81g
- Sodium 240mg
