HOT-CROSS BUNS (GLUTEN, DAIRY AND EGG FREE)

Steps:

• BREAD MACHINE METHOD.
• Sift and combine the all the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
• Place batter/dough in breadmaker and use the dough cycle, mixing in the sultanas when the 'Add-ins' beep sounds or at the very end of the mixing cycle.
• At the end of the cycle, carefully spoon the risen batter/dough into muffin tins, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
• Bake in the oven at 180°C (356°F) for around 35 minutes.
• HAND METHOD 1.
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add sultanas at the very end of mixing.
• Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
• Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 180°C (356°F) for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
• HAND METHOD 2.
• Dissolve 1 tablespoon of the sugar in 1/2 a cup of the lukewarm water. Add the yeast and set aside to proof for 10 minutes.(The mixture should become frothy.).
• Sift and combine the remaining dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add sultanas at the very end of mixing.
• Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
• Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 180°C (356°F) for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
• HINT - If using paper pans, brush the insides with oil or you'll leave half the bun behind on the paper.