500g Plain Nodo Flour Blend
10g Xanthan Gum
40g Rapadura Sugar
1 tsp Salt
70g Butter
400g (1.5 cups) Milk
1 tbsp Yeast
1 Large Egg
100g (0.5 cup) Water
1 tbsp Psyllium
1 tbsp Cinnamon
2 tsp All Spice
1 tsp Ginger
260g Soaked Dried Fruit (we love dried blueberries)
1. Activate the yeast by mixing yeast and the warm milk together
2. In the mixing bowl, soak psyllium in the water together, let sit
3. In a seperate bowl, weigh the dry ingredients (expect the spices). Hand whisk the dries together.
4. When the yeast and psyllium are ready, add the soft butter, eggs and activated yeast then all dries (expect the spices)
5. In your stand mixer, fit with the hook, attachment. Mix the ingredients on 1st speed for 3 minutes
6. Scrape down (make sure theres no dry ingredients in the bottom of the bowl)
7. Further mix on 2nd speed for 3-4 minutes
8. Add the spices, mix the dough for another 3-4 minutes in second speed.
9. Scrape again, then mixture dough for another 3-4 minutes in second speed
10. Add the soaked blueberries (include any juice and zest)
11. Mix the dough in 1st speed until the fruit properly dispurse around 2-3 minutes
12. Remove from the bowl, transfer on a sprayed (oiled) tray or bin.
13. Let it rest in the fridge for ablest an hour - the longer the better
14. Transfer the rested dough onto a floured bench (we use rice flour)
15. Cut and shape the dough (roughly 150g each)
16. Place on baking tray
17. Cross the buns with crossing mix (see recipe below)
18. Bake in oven at 185 degrees, low fan for 25-28 minutes
19. Glaze to finish with glazing mix (recipe below)
Cross Mixture:
1/2 cup plain flour
4-5 tbsp water
Mix flour and water together to you get a nice smooth consistency. Place into piping bag and pipe onto hot cross buns.
Glaze:
1/3 cup hot water
2 tbsp sugar
Stir til sugar has dissvolved and brush over freshly baked hot cross buns
