Guest guest Posted April 14, 2006 Report Share Posted April 14, 2006 Just posted a photo of these : Photo Albums > Bread > Hot Cross Buns or http://ph.Vegan-and-Gluten- Free/photos/view/da01?b=8 Kim. , " Kim " <bearhouse5 wrote: > > Just made a batch of these and they lasted all of 5 minutes after > coming out of the oven. I will post a photo soon. Although this is > the complete recipe I just used a mix - Besan Bread Mix (*SF) (same > recipe, just in a mix form) - and added the brown sugar, cinnamon, > mixed spice and sultanas. > > > HOT CROSS BUNS. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2006 Report Share Posted December 23, 2006 OOOOO thank you soo much Diva for these.. I am gonna try these after the holidays.. I am not making anymore breads until after christmas.. Jenn B , Casserole DIva <casserole_diva wrote: > > Hot Cross Buns > > 1/4 cup milk > 1/3 cup sugar > 3/4 tsp. salt > 1/2 cup shortening > 2 packages active dry yeast > 1/2 cup warm water (about 110 degrees) > 3 eggs > 4 cups sifted flour > 1/2 tsp. cinnamon > 3/4 cup currants > 1 egg white > 1 tsp. cold water > Frosting (see recipe below) > Scald milk in a small saucepan, add salt sugar and > shortening; cool to lukewarm. > > Sprinkle yeast on top of the warm water; stir to > dissolve. Add eggs, yeast mixture, 1 cup flour and > cinnamon to milk mixture; beat with electric mixer at > medium speed about 2 minutes, scraping the bowl > occasionally. Stir in currants and enough remaining > flour, a little at a time, to make a soft dough that > is easy to handle. Beat well. Place in lightly greased > bowl and turn dough over to grease top as well. Cover > and let rise until just about doubled. This will take > about 1 1/2 hours. Punch down the dough. Turn onto > lightly floured board. > > Roll or pat to a 1/2 inch thickness. Cut in rounds > with a 2 1/2 inch biscuit cutter or bottom of a glass. > Pat the shapes to a bun like shape. Place about 1 1/2 > inches apart on greased baking sheets. Allow to rise > until almost doubled for about 1 hour. > > With a very sharp knife (serrated works well) cut a > cross into the surface of each bun. Brush tops with > unbeaten egg white mixed with cold water. Bake in a > 375 degree oven for 15 minutes or until golden brown. > Cool on racks for about 5 minutes. With a tip of a > butter knife or a small spoon, fill in crosses with > white frosting. Makes about 18 buns. > > Frosting: 1 1/2 cups powdered sugar > 2 tablespoons margarine or butter, softened > 1-2 tablespoon milk > 1/2 tsp. vanilla > > Combine all ingredients and mix well until smooth. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Hot Cross Buns These are a very traditional bun around Easter, but you can leave off the crosses and simply have fruit buns for any time of the year. Eat them warm with melted vegan margarine. Wet Ingredients: 650 ml (22 fl oz) water (may vary, use less to start) 1/3 cup oil (light olive, canola or a mix of both, or your preferred oil) 1 teaspoon cider vinegar Dry Ingredients: 1/2 cup brown rice flour 1/2 cup besan (chickpea/garbanzo bean flour) 2 cups white rice flour 1 cup arrowroot 2 teaspoons xanthan gum 2 teaspoons guar gum 1/4 cup sugar 1/4 cup brown sugar 4 teaspoons cinnamon 3 teaspoons mixed spice (optional) 1 1/2 teaspoons salt 2 teaspoons GF baking powder 6 teaspoons egg replacer powder 1/2 cup soy milk powder (-OR- almond meal -OR- Dari-free -OR- omit) 2 1/2 teaspoons yeast granules 1 to 1 1/2 cups sultanas (or a mixture of sultanas and mixed dried fruit) -------------------- Bread Machine Method -------------------- 1. Simply place all the ingredients into the bread maker (as you would normally for bread) and use the dough cycle, mixing in the sultanas when the 'Add-ins' beep sounds or at the very and of the mixing cycle. 2. Spoon the batter into muffin tins, smooth the top with wet fingers, (or shape them by hand) and glaze with a mix of milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water. 3. Bake in the oven at 180 C (350 F) for around 35 minutes. TIP: If using paper pans, brush the insides with oil or you'll leave half the bun behind on the paper. ------------- Hand Method 1 ------------- 1. Sift and combine the dry ingredients except egg replacer powder and sultanas. 2. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding 1/45 to 1/2 cup of the water as explained below). 3. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required. Mix through sultanas. 4. Spoon the batter into muffin tins, smooth the top with wet fingers, (or shape them by hand). Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.) 5. Glaze with a mix of milk sub and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water. 6. Remove plastic wrap, and bake at 190 C (375 F) for 30 to 35 minutes. (A skewer placed into the centre of the bun should come out clean.) Remove from pan and cool on a wire rack. ------------- Hand Method 2 ------------- 1. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.) 2. Sift and combine the dry ingredients except egg replacer powder and sultanas. 3. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding 1/4 to 1/2 cup of the water as explained below). Add proofed yeast. 4. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required. Mix through sultanas. 5. Spoon the batter into muffin tins, smooth the top with wet fingers, (or shape them by hand). Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.) 6. Glaze with a mix of milk sub and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water. 7. Remove plastic wrap, and bake at 190 C (375 F) for 30 to 35 minutes. (A skewer placed into the centre of the bun should come out clean.) Remove from pan and cool on a wire rack. ------------- Some things to remember about GF bread making: ------------- - All ingredients should be at room temperature. - The humidity, type, freshness and brand of flour can all affect the amount of water required in a recipe. I find it is best to withhold about 1/4 to 1/2 cup of the water (or other liquid), mix the batter, then add more as required. This is particularly important when modifying a recipe or using a new brand of flour. It is easiest to add water to a too-dry batter than to add flour to a too-wet batter. Add the water slowly about 1 tablespoon at a time. - Vinegar is added as a bread improver, as well as to improve the ph of the water. Bread improver (if you can find one that is GF), lemon juice or ascorbic acid (vitamin C) can also be used. - The batter should be the consistency of a thick cake batter. - Xanthan gum is added to bread, normally at a rate of 1 teaspoon per cup of flour. Guar gum may be used instead and is cheaper than xanthan gum. I normally use half of each. - I find a couple of teaspoons of baking powder improves the texture of egg-free breads. - To test if yeast is still active dissolve a few teaspoons of sugar in 1/2 cup lukewarm water, add 3 teaspoons of yeast. In 10 minutes the water should be foamy and the volume should have doubled. If not, the yeast is no longer active and should be discarded. - As measuring cups can vary, use the same type to measure all of the ingredients. - Bread can be sliced and frozen when cooled. Place a piece of baking paper (silicon coated paper) between slices for easy separation. - It is best to slice cooled bread, but my kids never wait always eat almost the whole loaf the moment it is cooked. - A wire whisk is great for combining dry ingredients. - Baking paper (parchment/silicon coated paper) can make removing the bread from the pan much easier (for hand baking). - Rolls often cook more successfully then large loaves. - When modifying a recipe, write down any changes you make. I recently made a mix but I was short on a lot of the flours. I topped up with whatever I had on hand but didn't keep a record. Of course, this mix made the best bread I have ever baked and I have no way to reproduce it. 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Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Yum! Thanks, Kim. On Sun, Apr 5, 2009 at 9:15 PM, Kim <bearhouse5 wrote: > Hot Cross Buns > > These are a very traditional bun around Easter, but you can leave off the > crosses and simply have fruit buns for any time of the year. Eat them warm > with melted vegan margarine. > > Wet Ingredients: > > 650 ml (22 fl oz) water (may vary, use less to start) > 1/3 cup oil (light olive, canola or a mix of both, or your preferred oil) > 1 teaspoon cider vinegar > > Dry Ingredients: > > 1/2 cup brown rice flour > 1/2 cup besan (chickpea/garbanzo bean flour) > 2 cups white rice flour > 1 cup arrowroot > 2 teaspoons xanthan gum > 2 teaspoons guar gum > 1/4 cup sugar > 1/4 cup brown sugar > 4 teaspoons cinnamon > 3 teaspoons mixed spice (optional) > 1 1/2 teaspoons salt > 2 teaspoons GF baking powder > 6 teaspoons egg replacer powder > 1/2 cup soy milk powder (-OR- almond meal -OR- Dari-free -OR- omit) > 2 1/2 teaspoons yeast granules > > 1 to 1 1/2 cups sultanas (or a mixture of sultanas and mixed dried fruit) > > -------------------- > Bread Machine Method > -------------------- > > 1. Simply place all the ingredients into the bread maker (as you would > normally for bread) and use the dough cycle, mixing in the sultanas when the > 'Add-ins' beep sounds or at the very and of the mixing cycle. > > 2. Spoon the batter into muffin tins, smooth the top with wet fingers, (or > shape them by hand) and glaze with a mix of milk and honey (or your > preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour > and water. > > 3. Bake in the oven at 180 C (350 F) for around 35 minutes. > > TIP: If using paper pans, brush the insides with oil or you'll leave half > the bun behind on the paper. > > ------------- > Hand Method 1 > ------------- > > 1. Sift and combine the dry ingredients except egg replacer powder and > sultanas. > > 2. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the > water until frothy. Add remaining wet ingredients (withholding 1/45 to 1/2 > cup of the water as explained below). > > 3. Add wet ingredients to dry and mix slowly. When combined beat on high > until batter is smooth, adding more water slowly if required. Mix through > sultanas. > > 4. Spoon the batter into muffin tins, smooth the top with wet fingers, (or > shape them by hand). Cover with plastic wrap and place in a warm, draught > free position to rise for about 1 hour. (If you can't find a warm position, > a very low oven can be used.) > > 5. Glaze with a mix of milk sub and honey (or your preferred glaze). Pipe > or drizzle crosses on top using a mix of rice flour and water. > > 6. Remove plastic wrap, and bake at 190 C (375 F) for 30 to 35 minutes. (A > skewer placed into the centre of the bun should come out clean.) Remove from > pan and cool on a wire rack. > > ------------- > Hand Method 2 > ------------- > > 1. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. > Add the yeast and set aside to proof for 10 minutes.( The mixture should > become frothy.) > > 2. Sift and combine the dry ingredients except egg replacer powder and > sultanas. > > 3. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the > water until frothy. Add remaining wet ingredients (withholding 1/4 to 1/2 > cup of the water as explained below). Add proofed yeast. > > 4. Add wet ingredients to dry and mix slowly. When combined beat on high > until batter is smooth, adding more water slowly if required. Mix through > sultanas. > > 5. Spoon the batter into muffin tins, smooth the top with wet fingers, (or > shape them by hand). Cover with plastic wrap and place in a warm, draught > free position to rise for about 1 hour. (If you can't find a warm position, > a very low oven can be used.) > > 6. Glaze with a mix of milk sub and honey (or your preferred glaze). Pipe > or drizzle crosses on top using a mix of rice flour and water. > > 7. Remove plastic wrap, and bake at 190 C (375 F) for 30 to 35 minutes. (A > skewer placed into the centre of the bun should come out clean.) Remove from > pan and cool on a wire rack. > > ------------- > Some things to remember about GF bread making: > ------------- > > - All ingredients should be at room temperature. > > - The humidity, type, freshness and brand of flour can all affect the > amount of water required in a recipe. I find it is best to withhold about > 1/4 to 1/2 cup of the water (or other liquid), mix the batter, then add more > as required. This is particularly important when modifying a recipe or using > a new brand of flour. It is easiest to add water to a too-dry batter than to > add flour to a too-wet batter. Add the water slowly about 1 tablespoon at a > time. > > - Vinegar is added as a bread improver, as well as to improve the ph of the > water. Bread improver (if you can find one that is GF), lemon juice or > ascorbic acid (vitamin C) can also be used. > > - The batter should be the consistency of a thick cake batter. > > - Xanthan gum is added to bread, normally at a rate of 1 teaspoon per cup > of flour. Guar gum may be used instead and is cheaper than xanthan gum. I > normally use half of each. > > - I find a couple of teaspoons of baking powder improves the texture of > egg-free breads. > > - To test if yeast is still active dissolve a few teaspoons of sugar in 1/2 > cup lukewarm water, add 3 teaspoons of yeast. In 10 minutes the water should > be foamy and the volume should have doubled. If not, the yeast is no longer > active and should be discarded. > > - As measuring cups can vary, use the same type to measure all of the > ingredients. > > - Bread can be sliced and frozen when cooled. Place a piece of baking paper > (silicon coated paper) between slices for easy separation. > > - It is best to slice cooled bread, but my kids never wait always eat > almost the whole loaf the moment it is cooked. > > - A wire whisk is great for combining dry ingredients. > > - Baking paper (parchment/silicon coated paper) can make removing the bread > from the pan much easier (for hand baking). > > - Rolls often cook more successfully then large loaves. > > - When modifying a recipe, write down any changes you make. I recently made > a mix but I was short on a lot of the flours. I topped up with whatever I > had on hand but didn't keep a record. Of course, this mix made the best > bread I have ever baked and I have no way to reproduce it. > > > -- " How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant of the weak -- because someday you will have been all of these. " --George Washington Carver Quote Link to comment Share on other sites More sharing options...
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