Gluten-free Classic Currant Buns

Method

• 1)

  Soak the raisins in warm water. Make sure they are soft when you start using them.

• 2)

  Mix the yeast and sugar together, add the lukewarm milk while stirring. Let the yeast-mixture stand for about 5 to 10 minutes until bubbles are formed and the yeast is activated.

• 3)

  Add the flour, salt, cinnamon and baking powder to a mixing bowl and mix the flour, using a mixer with dough hook or a spatula.

• 4)

  Add the egg, melted butter and the yeast mixture. Mix everything together for about 5 minutes until you have a sticky dough.

• 5)

  Drain the raisins and pat dry a little. Add the raisings to the dough and mix the dough for another 5 minutes until the raisins are well incorporated.

• 6)

  Line a baking tray with baking paper. Wet your hands with cold water and form 8 flat balls of dough. The dough is quite sticky, so it takes some practice.

• 7)

  Brush the currant buns with milk. Cover with a damp tea towel and let rise for an hour at room temperature.

• 8)

  Preheat the oven to 200°C conventional heating (top-bottom heat).

• 9)

  Bake the currant buns in about 15 minutes until golden brown.