For the buns
- 500g gluten free flour
- 75g coconut palm sugar
- 7g fast action yeast
- 3g Xantham gum
- 350ml organic milk
- 50g organic butter
- 1 egg, beaten
- 1 tsp coconut oil, plus extra for oiling the bowl
- 75g sultanas
- 1 orange, zest only
- 1 tsp mixed spice
- 1 tsp of Cinnamon
For the cross
- 75g gluten free flour
For the glaze (optional)
- 4 tsp apricot jam
For the buns:
1. Sieve the flour into a large bowl and add 1 teaspoon salt, the coconut sugar, yeast and the xantham gum.
2. Heat the milk and butter together until the butter is melted and the milk is warm to the touch.
3. Make a well in the flour, add the milk mix and the beaten egg and bring everything together with a wooden spoon.
4. Roll the dough into a large ball and place the dough in a large oiled bowl, cover with cling wrap and leave in a warm place for an hour or until it has doubled in size.
5. Add the coconut oil, sultanas, mixed peel, orange zest, cinnamon to the bowl and mix into the dough. Cover again with cling wrap and leave in a warm place for 1 hour or until it has doubled in size.
6. Preheat oven to 220C/200C fan/gas.
7. Shape into 15 buns and place on a baking sheet.
For the cross:
1. Mix the flour with a small amount of water until you have a thick paste and pipe onto the buns in the shape of a cross.
2. Bake on the middle shelf of the oven for approximately 20 minutes until golden brown.
For the glaze:
1. While the buns are still warm, gently heat the apricot jam until it melts then sieve it into a bowl to get rid of any lumps. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Store in an airtight container. They last longer if kept in the fridge. Can be frozen. If eaten the next day, toasting them is recommended.
**Ideal for Easter, as a special treat snack. Due to the Gluten Free flour not ideal for regular consumption if goal is weight loss as are high carbs. Can substitute Gluten free flour with coconut flour. Would only need approx 125g of Coconut Flour