GLUTEN-FREE LEMON BURST HOT CROSS BUNS
RECIPE TYPE
Desserts and Baked Goods, Vegetarian
SERVES
Yield 12
Prep Time: 30 min
Rise Time: 1 hr 5 min
Bake Time: 20 min
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
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.
Glaze: 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.
Icing: 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.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1 bun): 370 calories
Protein 7g | Fibre 7g |
Fat 4.5g | Sugar 30g |
Carbs 81g | Sodium 240mg |
