The zesty lemon drizzle and tangy cranberries give a sweet new twist to the traditional Hot Cross Bun. Also to say these are Gluten free and Sugar Free should please so many of us who like to avoid sugar and wheat. For making your own Gluten Free Flour.. I use the Gluten Free Flour recipe at Quirky cooking http://www.quirkycooking.com.au/substitutes-recipe-conversions/wheat/
What you need
peeled rind of 1/2 lemon
250g full cream milk
1 tbsp dried instant yeast or 40g fresh yeast
500g gluten free flour
2 tsp sea salt
70g butter, softened
50g caster sugar
1 ½ tsp ground cinnamon
1 ½ tsp ground nutmeg
½ tsp ground cloves
70g dried cranberries
80g gluten free flour
pinch sea salt
1 tsp olive oil
Lemon Drizzle Syrup
Juice of 1 lemon
4 tbsp honey
What you need to do
Place lemon rind into mixing bowl and mill 10 sec/speed 9. Set aside.
Place milk and yeast into the mixing bowl and heat 3 min/37oC/speed 1.
Add flour, salt, butter, sugar, egg, cinnamon, nutmeg and cloves and mix 6 sec/speed 7, then knead 2-3 min/closed lid/knead function.
Add sultanas, cranberries and reserved zest and mix 10 sec/reverse/speed 5.
Preheat oven to 220oC. Line a baking tray with baked paper and set aside.
Transfer dough onto ThermoMat or a lightly floured bench top and work into a ball. Wrap in the ThermoMat, or place into a bowl and cover with a tea towel. Allow to prove in a warm place for 30 minutes, or until doubled in size.
Divide into 12 equal-sized pieces. Form into rolls and place close together onto prepared baking tray. Set aside to prove again while you prepare the piping.
Place all piping ingredients into the cleaned mixing bowl and mix 30 sec/speed 4. Should be fairly thick. If too runny add a couple of teaspoons of flour
Pour into piping bag and pipe crosses onto the top of buns. If you don’t have a piping bag, you can easily make your own with a plastic sandwich bag or baking paper.
Place baking tray into oven and bake 10-15 mins, or until golden brown.
Place lemon juice and honey into a cleaned out mixing bowl and cook 2 min/100oC/speed 4.
Drizzle buns with hot sugar syrup while still warm.
Allow to cool on tray for 5 minutes before transferring to a wire rack. Serve 'HOT' or warm or allow to cool completely before placing into an airtight container or sealed bag to store until ready to serve with lashings of butter and nice pot of Earl Grey!