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HOT<br />
CROSS<br />
BUNS//<br />
Say hello to your<br />
breakfast from early<br />
March until at least the<br />
end of April. This recipe<br />
uses chocolate chips<br />
instead of dried fruit<br />
and white chocolate<br />
for crossing them.<br />
MAKES 12–14 BUNS<br />
METHOD<br />
INGREDIENTS<br />
DOUGH<br />
2 cups fine white rice flour<br />
120g (1 cup) tapioca flour<br />
1 tablespoon ground<br />
cinnamon<br />
1 tablespoon ground nutmeg<br />
2 teaspoons mixed spice<br />
2 teaspoons baking powder<br />
90g (3/4 cup) light brown<br />
sugar<br />
75g (1/2 cup) dark<br />
chocolate chips<br />
YEAST MIXTURE<br />
1 x 7g sachet dried yeast<br />
185ml (3/4 cup) milk of your<br />
choice, warmed<br />
1 teaspoon light brown sugar<br />
Recipe extracted from FODMAP<br />
Friendly by Georgia McDermott.<br />
Available now, Macmillan<br />
Australia, RRP $34.99.<br />
BINDING AND<br />
ADDED FLAVOUR<br />
3 eggs<br />
20g (1/4 cup)<br />
psyllium husk<br />
125ml (1/2 cup)<br />
warm water<br />
120g butter, melted<br />
1 teaspoon vanilla<br />
bean paste<br />
1 tablespoon olive oil<br />
GLAZING AND<br />
‘CROSSING’<br />
1 egg, lightly beaten<br />
for egg wash<br />
30g white chocolate,<br />
melted (optional)<br />
1. Combine the flours, spices,<br />
baking powder and sugar in a<br />
large bowl.<br />
2. Combine the yeast, milk<br />
and sugar together and allow<br />
to sit for 15–20 minutes,<br />
until the surface is bubbly<br />
and expanded. If your yeast<br />
doesn’t form bubbles in<br />
this time, it won’t give your<br />
baking any lift, so discard it<br />
and start again.<br />
3. While the yeast is<br />
activating, whisk the eggs<br />
in a small bowl and add the<br />
psyllium husk. Continue to<br />
whisk until the mixture starts<br />
to stiffen and form a blob.<br />
Add the warm water, stir to<br />
incorporate, and then add<br />
the butter and vanilla bean<br />
paste. Stir well, and allow<br />
to sit for 15–20 minutes,<br />
until the mixture is a firm,<br />
cohesive lump. Don’t panic or<br />
be weirded out—this ‘lump’<br />
mimics the elastic nature of<br />
gluten, and will help to ensure<br />
your buns don’t taste like<br />
cardboard. Hurray, lump!<br />
4. Once the yeast has risen<br />
and the psyllium husk blob has<br />
formed, stir both of these into<br />
the flour mixture, followed by<br />
the olive oil. Knead through<br />
until the dough forms a ball,<br />
and then add the chocolate<br />
chips. Using lightly greased<br />
hands, divide the mixture into<br />
small buns, and place them<br />
onto a lined baking tray. They<br />
will rise a little, so give them a<br />
bit of room.<br />
5. Cover the buns with a tea<br />
towel, and allow to rise for<br />
an hour in a warm, draughtfree<br />
place. I set mine on the<br />
oven while I’m cooking other<br />
things. If you’re not cooking,<br />
preheat the oven to 180°C 10<br />
minutes before the buns have<br />
finished rising.<br />
6. Gently paint the egg<br />
wash over each of the buns,<br />
and place them in the oven<br />
for 15–20 minutes, or until<br />
nicely browned. If you’re<br />
crossing them with the white<br />
chocolate, allow them to cool<br />
completely before piping<br />
on with a piping bag. These<br />
are best eaten right away,<br />
but are still great warmed or<br />
toasted for 3–4 days after<br />
baking, with a generous<br />
slather of butter.<br />
BAKING BUSINESS 41
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