I think I have just fallen in love.
So far, I suggest this one. Lets see what happens from here on out.
Ingredients
Dry mix
- 2 cups Orgran plain flour
- ½ cup Orgran Gluten Substitute
- ¼ cup brown sugar
- ½ tsp. salt
- 1 ½ tsp cinnamon, nutmeg or mixed spice
- 4 level tsp baking powder
- 1 ½ cups dried fruit of your choice (currants are traditional)
- 1 sachet dry yeast
- 80g Nuttlex
Wet Mix
- 1 cup goat’s milk
- ¼ cup golden syrup
- 1 tsp vanilla essence
- 2 tsp Orgran No Egg, whisked with 60mls water until thick
Cross mixture
- 2 tps Orgran plain flour
- 2 tsp caster sugar
- 4-5 tablespoons water
Glaze
- ⅓ cup water
- 2 tablespoons golden syrup
Method
- Preheat oven to 180°C.
- Grease muffin tin.
- Mix dry ingredients in a large bowl.
- Rub Nuttlex through the dry mix until the mix is a fine crumb.
- Whisk together milk, golden sugar and vanilla essence in a separate bowl.
- In another bowl whisk Orgran No Egg mixture.
- Place liquid mixtures into bowl with dry ingredients.
- Mix well to form a smooth and consistent doughy batter.
- Spoon the batter into a greased muffin tin (smooth tops with damp fingers if you wish to shape them).
- Cover with a clean tea towel and leave in a warm place for 30 minutes.
- In a small bowl, whisk plain four and sugar with water until smooth.
- Spoon into a zip-lock back and cut off a corner.
- Squeeze out flour mixture to create the crosses.
- Bake for approximately 20 minutes, or until golden brown.
- In a small pan, boil golden syrup and water for five minutes.
- Brush glaze over the buns while hot.
- Cool on a wire rack.
- Reheat to eat. Best method is 1 minute in the microwave.
Kate: Yummmm. I'd come in on my way home but I am supposed to be going to the gym!
ReplyDeleteSimon: Psht, "supposed to". Go eat buns!
Rosalie: Lol. I'm done for the moment. You could poke me with a fork and pour glaze on. Free to share.
Kate: LOL! Maybe I might come by on my way to work in the morning!