GUTSY hot cross buns

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GUTSY hot cross buns

Buckwheat sourdough hot cross buns

The aroma of freshly baked spicy hot cross buns is always one that brings the kids running into kitchen. We enjoy them best warm out of the oven slathered generously with Camille’s (Gympie Cheese Farm) salted cultured butter. Washed down with a cuppa of earl grey, it was smiles all around with satisfied nourished bellies. 

Fresh out of the oven…..chewy and moist.

Always tinkering with different gluten free sourdough starters, I’ve created this recipe using a soaking method to increase the absorption of nutrients, digestibility and give the dough a slight flavoursome tang. There is also an extra step included to soak the raisins in a probiotic beverage (ie. kombucha, water kefir, whey) to decrease the sugar content and also allows for juicy bites of raisins.

To get the best flavour and health benefits from these buns, it does take 1-2 days for the souring and soaking steps. Other than that, it is quite an easy recipe to put together. We love for you to share your pictures of your GUTSY hot cross buns with us! #gutsyhotcrossbuns @gutsyferment

Tiny T feasting on fizzy raisins. Faster than I can get the hot cross buns out!


GUTSY hot cross buns (buckwheat sourdough)
Serves 6
Tender and moist hot cross buns that loves your gut!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. (1)
  2. 1 cup buckwheat flour, 122g (you can also grind activated buckwheat groats)
  3. 1/2 cup tiger nut flour, 60g (can be replaced with almond or hazelnut meal)
  4. 1/2 cup tapioca flour, 60g
  5. 2.5tbsp psyllium husk, 11g
  6. 1tbsp ground cinnamon
  7. 2tsp mixed spice
  8. 1tsp ground nutmeg
  9. (2)
  10. 3/4 cup milk of choice (almond milk, buttermilk, coconut milk)
  11. 1tbsp raw apple cider vinegar
  12. (3)
  13. 1/2 cup raisins
  14. 1/2 cup currants
  15. zest and juice of 1 orange
  16. pour in enough kombucha/ water kefir to cover the fruits.
  17. (4)
  18. 50g ghee (can be substitute with macadamia nut oil, coconut oil or even butter)
  19. 50g raw honey
  20. 1 tbsp vanilla extract
  21. (5)
  22. 1 egg, room temperature (optional, if using tigernut flour)
  23. 1 tbsp baking powder
  24. 1/2 tsp sea salt
  25. (6)
  26. 2tbsp buckwheat flour
  27. 1tbsp water
  28. small drizzle of honey
Instructions
  1. 1. Night before or 2 days before baking....
  2. in a medium mixing bowl, combine the following dry ingredients in (1).
  3. 2. Add in the wet ingredients in (2) and mix well.
  4. Once combined, cover with a tea towel and allow to soak at room temperature.
  5. You can even sour this dough up to 2 days at room temperature in a loosely covered container or a week in the fridge.
  6. 3. If time allows, in a small jar soak the dried fruits in a jar with enough kombucha or water kefir to cover. I like to add a drizzle of orange blossom water here. Cover loosely with a lid and allow to ferment at room temperature. It will be ready to use when this ferment start to get fizzy ( you will notice bubbles covering the top).
  7. 4. When you are ready to bake the buns, preheat the oven at 180C.
  8. 5. In a small pot, melt all the ingredients in (4) ad allow to cool completely. Once ready, whisk in the egg. Set aside.
  9. 6. Drain the soaked fruit, saving the fizzy juice to enjoy in carbonated water later.
  10. 7. To the dough batter, whisk in with a fork the oil & egg mixture along with the soaked fruit. Whisk in well to get a thick cake batter consistency.
  11. 8. Gently knead or add in the baking powder and sea salt.
  12. 9. Once combined, it will be quite a thick, sticky dough. You won’t be able to pick it up and knead. Aim for a very thick cake batter.
  13. 10. Line a baking tray with parchment paper, using a dessertspoon, scoop out a spoonful and drop in a mound on the baking paper. Aim to keep each mound about 2cm apart.
  14. To tidy up the messy looking mounds, use a wet finger tip to gently smooth the tops of the buns.
  15. Allow to set aside for 20mins.
  16. 11. While waiting, time to make the crosses!
  17. Combine (6) together to form a thick paste.
  18. Using a ziplock bag, fill the thick paste into it and snip off just a small section of the corner to pipe.
  19. Pipe crosses over the top of the buns and bake 20-25mins until the buns are a deep golden brown on top.
  20. Remove from the oven and brush with 2 tbsp rice malt syrup or honey to glaze the top of the buns.
  21. These are amazing with a good slab of cultured butter and washed down with a warming cuppa of chai.
Notes
  1. If you are in a hurry, soaking this mixture for 3-5 hours will still be beneficial in lowering the levels of phytic acids. Using the flour from activated groats will also increase the digestibility of these buns too.
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