Thursday, 13 April 2017

Low FODMAP Hot Cross Buns

By Trish Veitch (Professional research chef)


In many countries, hot cross buns are a delicious must for Easter time. Despite this recipe being a bit time consuming you can enjoy these tasty low FODMAP buns that still have a truly traditional flavor. Enjoy, and have a happy Easter!


Bun Ingredients:
(Makes 12 buns)
·         200ml Full Cream Milk (lactose free if required)
·         14g (2 sachets) Dried Yeast
·         4 Tbs (55g) Butter, unsalted
·         2 Cups (250g) Maize flour (from corn)
·         125g Rice flour (fine, white)
·         125g Potato flour (starch)
·         3 Tsp (5g) Xanthan Gum*
·         1 Tsp (3g) Salt
·         ½ Cup (75g) Caster Sugar
·         1 Large Egg
·         1 Tsp (1g) Cinnamon
·         2 Tsp (2g) Mixed Spice
·         78g Currants, dried
·         78g Cranberries, dried
·         1 Tbs (10g) Extra maize flour
·         1/3 Cup Mixed peel
·         Cooking Spray
Glaze Ingredients:
·         3 Tbs (77g) Strawberry Jam (without High Fructose Corn Syrup)
·         1 Tbs Water
Cross Ingredients:
·         1 ½ Cups Pure icing sugar, sifted
·         3 Tbs (39g) Butter, Melted
·         4-5 Tbs Milk

Method:
1.      Warm milk until it is luke-warm stir in yeast to activate (it should dissolve and bubble). Set aside for 5-10 minutes.  
2.      Melt the butter
3.      In a large bowl mix flours (sifted), sugar, xanthan gum, salt and spices. Make a well in the centre and incorporate milk and yeast mixture, butter and egg, mix with a wooden spoon, a dough mixer or your hand to a cohesive and slightly sticky dough. Note: this does not need to be kneaded.
4.      Place the dough in a large, lightly oiled bowl and cover with lightly oiled plastic wrap. Leave the dough to rise in a warm place for 1-2 hours or until doubled in size.
5.      Mix the fruits and peel with the extra maize flour, breaking up any clumps.
6.      Knock back the dough and re-oil the bowl and your hands. Sprinkle the over the dough and work together until the mixture is evenly incorporated.
7.      On a lightly oiled work surface pat out the dough into a log (~4cm diameter) and cut into 12 even pieces (~85-90g each).
8.      Prepare an oven tray with baking paper and roll dough portions into balls, place evenly on the tray leaving 1cm between each.
9.      Leave this tray in a warm place until they have again, doubled in size (~2hours)
10.  Preheat oven to 180°C. For better results, place a deep baking tray half full of boiling water on a rack near the bottom of the oven to provide some steam.
11.  Bake the buns for 20 minutes, or until golden brown. Place the hot buns on a cooling rack and glaze whilst they are still hot.
Glaze:
1.      Melt the jam with water until it is runny, then paint the hot buns with the glaze. (If your glaze is lumpy, try putting it through a sieve)
Cross:
1.      Melt the butter and add to the icing sugar.
2.      Gradually add the milk using a fork to achieve a cohesive but stiff icing.
3.      Place icing in a piping bag fitted with a small nozzle on the just cooled buns. Alternatively, use a snap lock bag and snip a tiny corner off to create a 2mm hole to pipe the icing.
 
*Xanthan Gum is in the process of being tested, however, from the chemical structure we believe it will be low FODMAP


Nutrition Information/bun

Energy
1453kJ
Protein
3.0g
Fat
7.6g
- Saturated fat
4.7g
Carbohydrates
67.2g
- Sugar
38.2g
Sodium
142.2mg
FODMAPs
LOW


1 comment:

  1. Dough very sloppy, added a lot of rice flour to get an acceptable consistency, end product delicious, will definitely make again.

    ReplyDelete