Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Paleo Hot Cross Buns MAKES: 9 BUNS • PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES • PASSIVE TIME: 1–2 HOURS Hot cross buns are a traditional spiced sweet bun enjoyed on Good Friday in many countries around the world. Whether you’re celebrating the end of Lent or just want a delicious, paleo-friendly bun, you’ll love these tasty treats! Ingredients: ½ cup Water 1 Tbsp Active Dry Yeast 1 Tbsp Bob’s Red Mill® Organic Coconut Sugar 1¾ cups Bob’s Red Mill® Paleo Baking Flour ¼ cup Golden Monk Fruit Sweetener or Coconut Sugar 1 Tbsp Psyllium Fiber Powder ½ tsp Salt 1½ tsp Cinnamon ¼ tsp Baking Powder ¼ cup Egg Whites 1 Tbsp Apple Cider Vinegar ¼ cup Golden Raisins 2 Tbsp Bob’s Red Mill® Paleo Baking Flour, for dusting Cashew or Almond Butter, for piping Instructions: 1. In a measuring cup, combine water, yeast and coconut sugar. Allow the mixture to stand until it is bubbling and almost doubled in size. 2. In a large mixing bowl, combine flour, monk fruit sweetener, psyllium fiber, salt, cinnamon and baking powder. Whisk to combine. Either in a stand mixer fitted with the dough hook or a large bowl with a rubber spatula, blend the yeast mixture, flour mixture, egg whites and apple cider vinegar. Mix well until fully combined, around 5 minutes. Next add raisins and stir to incorporate. 3. Place 2 tablespoons of paleo flour on a plate or flat surface. Using about ⅓ cup scoop, scoop the dough onto the flour, sprinkle the top with a little flour and gently shape into a ball. Place the balls in a 9-inch round pan or cast iron skillet coated with oil or parchment paper. Place the balls close, but not quite touching. Cover and allow to rise in a warm place for 1–2 hours, or until doubled in size. 4. Once the buns have doubled, uncover and place in a cold oven. Turn the oven to 350°F and bake for 30 minutes, or until golden brown. Once baked, remove the buns from the oven and allow to cool for 15-20 minutes. Pipe a cross over the rolls using the cashew or almond butter.