Hot Cross Buns

2 heaped tsp instant active yeast      
3 1/4 cups Bakels Gluten Free Bread Mix
2 cups sultanas or raisins
2 Tbsp butter  
2 eggs
1 3/4 cups tepid water
pinch of salt    
1/4 cup sugar    
2 tsp mixed spice    
2 tsp cinnamon 
1/2 tsp nutmeg

1/2 cup warm water    
2 Tbsp sugar

Cross Mix
1 cup Gluten Free icing sugar
1 tsp water       
2 tsp lemon juice


Make Up Instructions

Dissolve yeast in the tepid water. Sift together Bakels Gluten Free Bread Mix and spices and place in a large mixing bowl. Cut in butter until a fine crumb forms. Add salt, sugar, eggs, sultanas and yeast mixture, using an electric beater fitted with dough hooks mix on medium speed for 5 minutes. Using a tablespoon, place generous round mounds on a greased baking tray. Let stand in a warm moist place for 45-50 minutes.

Bake at 200?C for approximately 10-12 minutes or until done.

Brush with warm sugary water while still warm. Once cooled, mix the cross mix ingredients together and pipe over each bun.

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