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Name of Event

Easter Sunday

Cuisine From

Description

Traditional festive bun eaten during Easter

Summary

Yield 12-15
Preparation time 20 minutes + resting for dough, approx. 1 hour
Cooking time 30 minutes
Main Ingredient Gluten free flour dried fruit

Ingredients

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

Instructions

Making the Buns.

  1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature.
  2. 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.
  3. 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.
  4. 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.
  5. To shape, lightly oil your hands and divide the dough into 100 gm. pieces before rolling into balls.
  6. Heat oven to 220C fan.

Making the Cross.

  1. Mix the flour with about 5 tbs. water to make a thick paste, adding  the water 1 tbs. at a time.
  2. 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.
  3. Bake for 20 mins on the middle shelf of the oven or until golden brown.

For the Glaze

  1. 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.
  2.  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.