Hot X Buns a plenty- My test run of a new recipe by Fatto a Mano

Gather your nearest and dearest and tell them to bring their appetite, this recipe will feed a small army of Hot X Bun lovers this easter time. Last Easter I attempted the traditional favourite in Gluten Free form for the first time and I will be the first to admit the result resembled something more of a rock than an edible object. But each year the cinnamon and spice smells wafting from every bakery tempt me so after Broadsheet posted a tried and tested recipe by Fatto a Mano (find it here) I thought I would give it another shot. The result was a reasonably soft, sweet spiced bun and by far the best recipe I’ve tried to date.

Here’s how I went and just take note of a few changes I made personally during my baking session (I often just like to make a few adjustments along the way). Everyone who bakes with Gluten Free flour will know that often the consistency and end product takes some tweaking at the time of making it, below are my tweaks.

*FIRSTLY be sure you have a large party of  hungry hot cross bun lovers, this recipe makes a huge batch fit for a bakery (well of course considering where the recipe comes from) I made about 40 small but tall buns.
*You need a VERY large bowl to fit all the ingredients in… You’ve been warned!

*I had less dry yeast by 10g- however I am not the biggest fan of yeast so was happy to cut down a little, I still found the dough was able to rise enough.
*I had to add extra water, I found the consistency was too dry, so I continued to add warm water whilst stirring until the dough was damp and mixed through.
*No tray size is suggested, may I recommend two large trays are used.

I poured all dough into one tray, hence the rather tall buns I produced.
*I required a longer cooking time due to my one tray bun… the cooking time mentioned in the recipe is no doubt based on a thinner spread of dough which would occur when using two large trays.

*If you want the buns to have the same glossy look as the picture in the Broadsheet article then brush the top of the buns with milk or eye white, this wasn’t mentioned in the recipe but sure helps the appearance of the buns and I have no doubt it was just left out of the recipe.
*I didn’t have any soy milk, I stopped drinking soy once I fell pregnant so I used full cream milk. There is no quantity listed for soy milk in the recipe, due to the differing density of gluten free flours it’s important to be flexible with liquid quantities when baking.

The recipe by Fatto a Mano
Gluten-Free Hot Cross Buns (makes 27)

Ingredients for the buns: 
1.5kg gluten-free flour
600g sugar
600g mixed fruit
1.260ml warm water
45g dry yeast
6g salt
36g mixed spice
Ingredients for the icing:
1 cup gluten-free flour
1/2 cup caster sugar
Soy milk
Method: 
Put all the dry ingredients into a bowl, except for the yeast. Pour the yeast into warm water and let it activate. This will take about 10 minutes. Pour the yeast mix into the dry ingredients, and mix with a wooden spoon. Remember, gluten-free dough does not resemble regular dough, it should be a little bit runny.
Put baking paper into a baking tray. Pour mixture into the tray. Even out the mixture with your hand or with a wooden spoon. It will be baked in one slab, and then cut into buns later. Set aside a separate bowl for the icing mixture. Combine the caster sugar and flour, then slowly pour in the soy milk until the mixture forms a thick paste.
Pipe the icing over the buns to make crosses. Put the tray in the oven and bake at 240°C for 25 minutes or until a nice golden colour. When ready, take them out and cut into buns.
Eat them hot. Slice them up, smother them in butter.
Happy Easter everyone!

Fatto a Mano 228 Gertrude Street, Fitzroy (03) 9417 5998