Name of EventEaster Sunday
Traditional festive bun eaten during Easter
|Preparation time||20 minutes + resting for dough, approx. 1 hour|
|Cooking time||30 minutes|
|Main Ingredient||Gluten free flour dried fruit|
For the Buns.
- 300 ml full cream milk, plus 2 tbsp. more
- 50 grams butter
- 500 grams gluten and wheat-free white bread flour
- 1 tsp. salt
- 75 grams caster sugar
- 1 tbs. sunflower oil
- 2 tsp quick or fast-action yeast
- 1 beaten egg, at room temperature
- 1 tsp olive oil (Try Macadamia oil for a change)
- 75 grams sultanas
- 50 grams currants (or try dried sour cherries or cranberries)
- zest of 1 orange
- 1 apple, peeled, cored and finely chopped
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 tsp ground nutmeg
For the cross
- 75 grams gluten and wheat-free plain flour, plus extra for dusting
- 5 tbs. water
For the glaze
- 50 grams orange juice
- 50 grams castor sugar
- 1/2 tsp natural vanilla extract
- 1 tsp ground cinnamon
Making the Buns.
- Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.
- Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
- Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size and a finger pressed into it leaves a dent.
- Mix in the olive oil (or macadamia if using) sultanas, currents, orange zest, apple and spices and mix into the dough. Leave to rise for 1 hour more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
- To shape, lightly oil your hands and divide the dough into 100 gm. pieces before rolling into balls.
- Heat oven to 220C fan.
Making the Cross.
- Mix the flour with about 5 tbs. water to make a thick paste, adding the water 1 tbs. at a time.
- Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
- Bake for 20 mins on the middle shelf of the oven or until golden brown.
For the Glaze
- When the buns are nearly finished cooking, mix all the glaze ingredients in a small saucepan and heat until the sugar has melted. Simmer for about 5 minutes or until the glaze has just started to thicken.
- While the mixture is still warm, brush over the top of the warm buns and leave to cool.
For more Easter recipes, cookbooks and gift ideas visit our Easter page.