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Dough:

2 cups    Bread flour (GF)

2 cups   Multi-purpose flour (GF)

14 gms   Dried yeast

2 tbsp.   Chia seed meal

 1 tsp.  Xanthan gum

1 tsp.  Cinnamon powder

1/2 tsp.  Ginger powder

1/2 tsp.  Garammasala

1/4 tsp.   Cardamon powder

1 pinch    Cloves powder

1 pinch   Salt

1/4 cup   Caster sugar

1 cup   Raisins

1 tsp.   Lemon zest

2 large  Eggs (room temp.)

40gm    Butter

300mls    Milk (or substitute)

1/3 cup    Water

2 tbsp.  Sunflower oil

1 tbsp.    Apple vinegar

 

Crosses:

1/2 cup   Multi-purpose flour

1/4 cup    Water

1 piping bag

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Glazing:

1 tsp.    Ground Allspice

4 tbsp.   Rose Hip jam

4 tbs.  Water

 

Method:

• Mix all dry ingredients for the dough

• Melt butter in a pan and add milk, and warm

• Lightly whisk eggs and add to milk

• Mix liquid into the mix with raisins

• Add vinegar and water

• Knead the dough until smooth

• Cover the dough

• Rest for one and a half hours

• Preheat the oven to 180°c

• Punch dough and knead lightly

• Divide into 12 buns

• Place the buns on a lined baking tray

• Lightly oil top and cover for another half hour

• Mix the flour and water paste until smooth

• When buns have doubled in size, pipe the flour paste across the tops

• Bake 25 minutes 170°c

• Meanwhile, simmer the glazing for 4 minutes

• Brush the baked buns with glazing while hot.

 

Enjoy warm with butter

or whipped cream.

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