This recipe has been buzzing around in my brain for a couple of weeks and I finally had time to test and share it with you.
The dried fruit in this recipe can be anything you desire. I used a fruit medley mix that our local spice man creates that has a mix of raisins, dried apricot, apole and peaches. When left to soak at least an hour, the dried fruit plumps up and makes a gorgeous balance for the honey glaze.
As always with any yeast based dough, all ingredients must be at room temperature or this will compromise your yeast and how the dough rises. Yes. Even the egg!
Honey Glazed Buns
For the filling:
125gm dried diced fruit, soaked
50gm flavourless oil
50gm castor sugar
175ml full cream milk (lactose free also works well)
6gm dried yeast
2gm white vinegar
1 whole egg, beaten
345gm Gluten Free World Traditional bread mix
For the glaze:
25gm caster sugar
50gm softened butter
75gm raw honey
1 egg white
At least an hour before you bake, place the diced fruit in a shallow dish with a couple of tablespoons of hot water. Cover and allow to rehydrate.
Warm the milk, water and a sugar to 40 degrees Celsius.
Transfer to a bowl and add the yeast. Stir gently to combine then cover and allow to bloom.
While the yeast blooms, drain the rehydrated fruit and pat dry on paper towel.
Once the yeast has bloomed it will look like a thick layer of cream on the surface of the milk. Add the vinegar, oil and egg.
Make a well in the middle of the flour then pour the wet mix into the well.
Gradually stir the wet mixture into the dry mixture until all is combined. The dough will still be quite loose and a bit shaggy at this stage. Keep working the dough until it becomes a smooth, yet soft dough.
Add the rehydrated and drained fruit and mix well.
Turn onto a lightly floured surface and continue to knead until the dough is smooth. Avoid using too much flour so that the dough remains soft yet not sticky.
Divide the dough into a eight equal pieces.
Roll each portion into a long thin sausage approximately 30-40cm long
Wind the sausage into a spiral shape tucking the end underneath the spiral.
Place the buns onto a lined baking tray allowing room to grow.
Cover with oiled cling film to stop the dough from drying out while proving.
Place the tray of buns in a warm place to prove until double in size. Be mindful that dough with fruit can take a little longer to prove so be patient.
While the buns prove, beat the glaze ingredients together until it resembles a smooth syrup
Preheat your oven to 200 degrees Celsius and place a pan of water in the bottom of the oven. The pan of water adds steam while the buns bake and will assist with a soft crumb and crust.
Once the buns have doubled in size (approximately 45-60 minutes) brush lightly with the glaze. Keep the remaining glaze aside
Spritz lightly with water immediately before placing into the oven. This will assist with a soft and fine crust.
Turn the oven immediately down to 180 degrees Celsius and bake for 35-40 minutes until golden brown. The initial oven preheat temperature initially boosts the rise for the first 5-8 minutes. The oven will gradually drop to the desired temperature allowing the buns to continue to bake without drying out the crumb.
At 35 minutes, remove the buns from the oven and brush over with the remaining glaze.
Return to the oven for an additional 3 minutes to allow the glaze to lightly cook.
Transfer the buns to a rack to cool.
Enjoy! These are best eaten warm or on the same day. These can be frozen and are best served slightly warmed after being defrosted.
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