INGREDIENTS:
MAKES 10
- 500G (3 1/4 CUP) NODO PLAIN FLOUR
- 40G (1/4 CUP) RAPADURA SUGAR
- 10G (2 TSP) XANTHAN GUM
- 5G (1 TSP) SALT
- 1 TBSP YEAST
- 1 TBSP PSYLLIUM
- 400G (1.5 CUPS) MILK
- 100G (1/2 CUP) WATER
- 1 LARGE EGG
- 70G (1/4 CUP) BUTTER
- 1 TBSP CINNAMON
- 2 TSP ALL SPICE
- 2 TSP GINGER
- 260G SOAKED DRIED FRUIT - WE LOVE DRIED BLUEBERRIES
METHOD:
- PREHEAT THE OVEN TO 185 DEGREES.
- ACTIVATE THE YEAST BY MIXING THE YEAST AND WARM MILK TOGETHER IN A SMALL BOWL.
- IN A SEPARATE BOWL, SOAK THE PSYLLIUM IN THE WATER AND SET ASIDE TO THICKEN.
- WEIGH THE FLOUR, XANTHAN GUM, SUGAR AND SALT, ADDING THEM TO A LARGE BOWL AND MIXING SLIGHTLY.
- ONCE THE YEAST AND PSYLLIUM HAVE THICKENED, ADD THEM TO A KITCHEN AID WITH THE DRY INGREDIENTS, ALSO COMBINING THE SOFT BUTTER AND EGG.
- FIT THE MIXER WITH A HOOK ATTACHMENT, AND MIX THE INGREDIENTS ON 1ST SPEED FOR 3 MINUTES.
- SCRAPE DOWN THE SIDES OF THE BOWL AND ENSURE THERE IS NO DRY INGREDIENTS AT THE BOTTOM OF THE BOWL.
- MIX FURTHER ON 2ND SPEED FOR 3-4 MINUTES.
- ADD THE SPICES AND MIX THE DOUGH FOR ANOTHER 3-4 MINUTES.
- SCRAPE THE SIDES ONCE MORE, ADDING IN THE SOAKED BLUEBERRIES, INCLUDING ANY JUICE.
- MIX THE DOUGH ON 1ST SPEED UNTIL THE FRUIT HAS DISPERSED PROPERLY.
- REMOVE FROM THE BOWL AND TRANSFER TO A LIGHTLY GREASED BAKING TRAY.
- ALLOW THE DOUGH TO REST IN THE FRIDGE FOR AN HOUR AT LEAST - THE LONGER THE BETTER.
- TRANSFER THE RESTED DOUGH ONTO A LIGHTLY FLOURED BENCH (WE USE RICE FLOUR).
- CUT AND SHAPE THE DOUGH - INTO PORTIONS OF ROUGHLY 75g.
- PLACE PORTIONS ONTO A GREASED BAKING TRAY, CROSSING THE BUNS WITH THE CROSSING MIX (SEE RECIPE BELOW).
- BAKE IN THE OVEN FOR 185c FOR 25-30 MINUTES.
- COAT WITH GLAZING MIX TO FINISH (RECIPE BELOW).
CROSS MIXTURE:
- 1/2 CUP PLAIN FLOUR
- 4-5 TBSP WATER
MIX FLOUR AND WATER TOGETHER UNTIL YOU REACH A SMOOTH CONSISTENCY. PLACE MIXTURE INTO A PIPING BAG AND PIPE ONTO HOT CROSS BUNS.
GLAZE:
- 1/3 CUP HOT WATER
- 2 TBSP SUGAR
ADD BOTH INGREDIENTS TOGETHER AND STIR UNTIL SUGAR HAS DISSOLVED THEN BRUSH OVER THE FRESHLY BAKED HOT CROSS BUNS.