Hot-Cross Buns  (Gluten, Dairy and Egg Free)


Ingredients:
water, cider vinegar, besan, arrowroot, xanthan gum, sugar, brown sugar, cinnamon, mixed spice, salt, gluten free baking powder, vegan egg replacer powder, soymilk powder, dried yeast granules, sultana

Directions:
BREAD MACHINE METHOD.
Sift and combine the all the dry ingredients except egg replacer powder.
In a separate bowl, whisk the egg replacer powder (or eggs] with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
Place batter/dough in breadmaker and use the dough cycle, mixing in the sultanas when the 'Add-ins' beep sounds or at the very end of the mixing cycle.
At the end of the cycle, carefully spoon the risen batter/dough into muffin tins, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze]. Pipe or drizzle crosses on top using a mix of rice flour and water.
Bake in the oven at 180°C (356°F] for around 35 minutes.
HAND METHOD 1.
Sift and combine the dry ingredients except egg replacer powder.
In a separate bowl, whisk the egg replacer (or eggs] with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above].
Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
Add sultanas at the very end of mixing.
Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze]. Pipe or drizzle crosses on top using a mix of rice flour and water.
Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can’t find a warm position, a very low oven can be used.].
Remove plastic wrap, and bake at 180°C (356°F] for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.] Remove from pan and cool on a wire rack.
HAND METHOD 2.
Dissolve 1 tablespoon of the sugar in 1/2 a cup of the lukewarm water. Add the yeast and set aside to proof for 10 minutes.(The mixture should become frothy.].
Sift and combine the remaining dry ingredients except egg replacer powder.
In a separate bowl, whisk the egg replacer (or eggs] with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above]. Add proofed yeast.
Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
Add sultanas at the very end of mixing.
Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze]. Pipe or drizzle crosses on top using a mix of rice flour and water.
Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can’t find a warm position, a very low oven can be used.].
Remove plastic wrap, and bake at 180°C (356°F] for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.] Remove from pan and cool on a wire rack.
HINT - If using paper pans, brush the insides with oil or you'll leave half the bun behind on the paper.