*Alternative flour mixture to replace tapioca and brown rice flour above:
Soak 3/4 cup (or more!) currants or raisins in water to plump
Measure 1/2 cup (or more!) of candied peel.
Mix and allow to proof: 2 tsp yeast, 1 tsp sugar and ½ cup warm water
Mix in large bowl: ¼ cup psyllium husk, 1 tsp xanthan gum and 3 eggs. Add 1 cup hot water, whisk until smooth, then set aside to allow it to thicken.
In a separate large bowl:
To thickened psyllium/xanthan gum/egg mixture add dry ingredients, yeast mixture, and zest. Mix well with a spoon. Add drained raisins and peel and mix well. Flour hands and a work surface. Scoop bun-sized amounts and roll into balls, coating with flour as needed. (This is messy!) Place onto a parchment lined cookie sheet. Allow to rise in steaming oven until almost doubled in size. Take risen buns out of oven. Heat oven to 400 F. Add flour crosses if desired (see below**). Paint buns with egg wash. Bake for 25 minutes or until golden. Allow buns to cool and pipe icing crosses if desired. ***
**Optional for baked crosses:
Mix 4 Tbsp brown rice flour, 1 Tbsp tapioca, 1 Tbsp sugar and add 1 Tbsp + 1 tsp water. Pipe onto buns before baking.
***Optional for icing crosses:
Mix 1/3 cup icing sugar, ½ tsp vanilla, and approximately 2 tsp cream or milk. Pipe onto baked and cooled buns.
This recipe is adapted from Nicole Knegt of Four Spoons Bakery. Watch the original recipe demonstration here: https://www.youtube.com/watch?v=H9Hk2Iv-6f0
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