oh hey food tubers my name is Nicole and I’m here to teach you how to make hot
I’m here to teach you how to make hot
I’m here to teach you how to make hot cross buns everyone’s favorite that
cross buns everyone’s favorite that
cross buns everyone’s favorite that these fabulous fruit bunnies are talk
these fabulous fruit bunnies are talk
these fabulous fruit bunnies are talk with the traditional dope cross and
with the traditional dope cross and
with the traditional dope cross and doused in a sticky orange glaze these
doused in a sticky orange glaze these
doused in a sticky orange glaze these hot cross buns are filled with currants
hot cross buns are filled with currants
hot cross buns are filled with currants and warm spices it also happens free
and warm spices it also happens free
and warm spices it also happens free this recipe makes eight fun and before
this recipe makes eight fun and before
this recipe makes eight fun and before we do anything we need to throw on a
we do anything we need to throw on a
we do anything we need to throw on a kettle of water to blow way to big
kettle of water to blow way to big
kettle of water to blow way to big kettle of water and we’ll be using it
kettle of water and we’ll be using it
kettle of water and we’ll be using it throughout the whole process so our very
throughout the whole process so our very
throughout the whole process so our very first step is to get our yeast started
first step is to get our yeast started
first step is to get our yeast started we’ve got two teaspoons of yeast about
we’ve got two teaspoons of yeast about
we’ve got two teaspoons of yeast about seven grams of yeast bit of sugar
seven grams of yeast bit of sugar
seven grams of yeast bit of sugar teaspoon of sugar and half a cup 120
teaspoon of sugar and half a cup 120
teaspoon of sugar and half a cup 120 grams of warm water
grams of warm water
grams of warm water next up plump up our currants now that
next up plump up our currants now that
next up plump up our currants now that our water is boiled I’m going to take a
our water is boiled I’m going to take a
our water is boiled I’m going to take a bowl fill it up with the boiling water
bowl fill it up with the boiling water
bowl fill it up with the boiling water and stick it in my oven with the oven
and stick it in my oven with the oven
and stick it in my oven with the oven light on and that will make my oven a
light on and that will make my oven a
light on and that will make my oven a perfect environment nice and warm and
perfect environment nice and warm and
perfect environment nice and warm and moist for these buns to rise perfectly
moist for these buns to rise perfectly
moist for these buns to rise perfectly now we’re going to get started on the
now we’re going to get started on the
now we’re going to get started on the dough because it’s gluten free we need
dough because it’s gluten free we need
dough because it’s gluten free we need to use some thickeners to help mimic the
to use some thickeners to help mimic the
to use some thickeners to help mimic the gluten and the best way to do that is
gluten and the best way to do that is
gluten and the best way to do that is use something called psyllium husk this
use something called psyllium husk this
use something called psyllium husk this is a great source of fiber and it
is a great source of fiber and it
is a great source of fiber and it thickens like a miracle we also are
thickens like a miracle we also are
thickens like a miracle we also are going to use something called xanthan
going to use something called xanthan
going to use something called xanthan gum and a lot of people are like well
gum and a lot of people are like well
gum and a lot of people are like well what the heck is anthon gum it’s again a
what the heck is anthon gum it’s again a
what the heck is anthon gum it’s again a thickener and it’s really helpful and
thickener and it’s really helpful and
thickener and it’s really helpful and gluten-free baking it helps to mimic the
gluten-free baking it helps to mimic the
gluten-free baking it helps to mimic the gluten
gluten
gluten I’ll also be throwing in three eggs now
I’ll also be throwing in three eggs now
I’ll also be throwing in three eggs now psyllium husk and xanthan gum are not
psyllium husk and xanthan gum are not
psyllium husk and xanthan gum are not difficult to find to be able to get them
difficult to find to be able to get them
difficult to find to be able to get them at your local health food store or you
at your local health food store or you
at your local health food store or you can order them online and then to this
can order them online and then to this
can order them online and then to this mixture we need a cup or two hundred
mixture we need a cup or two hundred
mixture we need a cup or two hundred years of hot water now after giving this
years of hot water now after giving this
years of hot water now after giving this a good stir you’re gonna set it aside
a good stir you’re gonna set it aside
a good stir you’re gonna set it aside and allow it to thicken and this mixture
and allow it to thicken and this mixture
and allow it to thicken and this mixture will help to mimic the gluten in the
will help to mimic the gluten in the
will help to mimic the gluten in the dough
dough
dough it gets so thick and beautiful and it
it gets so thick and beautiful and it
it gets so thick and beautiful and it really does the trick now it’s time to
really does the trick now it’s time to
really does the trick now it’s time to get our dry ingredients together the
get our dry ingredients together the
get our dry ingredients together the simple recipes we start with cup 130
simple recipes we start with cup 130
simple recipes we start with cup 130 grams of tapioca starch next is 300
grams of tapioca starch next is 300
grams of tapioca starch next is 300 grams or 2 cups of brown rice flour one
grams or 2 cups of brown rice flour one
grams or 2 cups of brown rice flour one and a half teaspoons salt third of a cup
and a half teaspoons salt third of a cup
and a half teaspoons salt third of a cup were 75 grams of sugar quarter teaspoon
were 75 grams of sugar quarter teaspoon
were 75 grams of sugar quarter teaspoon of nutmeg quarter teaspoon of allspice
of nutmeg quarter teaspoon of allspice
of nutmeg quarter teaspoon of allspice and one and a half teaspoons cinnamon
and one and a half teaspoons cinnamon
and one and a half teaspoons cinnamon the only kind of unique addition to this
the only kind of unique addition to this
the only kind of unique addition to this recipe is I will be adding a little bit
recipe is I will be adding a little bit
recipe is I will be adding a little bit of baking powder and a dash of baking
of baking powder and a dash of baking
of baking powder and a dash of baking soda to help the buns pop in the oven so
soda to help the buns pop in the oven so
soda to help the buns pop in the oven so now we need to mix up our dough
now we need to mix up our dough
now we need to mix up our dough there is no kneading needed in this
there is no kneading needed in this
there is no kneading needed in this dough because there’s no gluten we don’t
dough because there’s no gluten we don’t
dough because there’s no gluten we don’t need to work the dough to get the gluten
need to work the dough to get the gluten
need to work the dough to get the gluten elastic instead we’re using our dough
elastic instead we’re using our dough
elastic instead we’re using our dough thickeners and you can come and check
thickeners and you can come and check
thickeners and you can come and check this out this has become very very thick
this out this has become very very thick
this out this has become very very thick and this is going to replace our gluten
and this is going to replace our gluten
and this is going to replace our gluten so I’ll mix everything together and I’ll
so I’ll mix everything together and I’ll
so I’ll mix everything together and I’ll be throwing in the zest of one orange
this is what the dough should look like
this is what the dough should look like after stirring for a couple minutes and
after stirring for a couple minutes and
after stirring for a couple minutes and now I’ll fold in my Kurtz now we tip our
now I’ll fold in my Kurtz now we tip our
now I’ll fold in my Kurtz now we tip our dough onto a nicely floured surface and
dough onto a nicely floured surface and
dough onto a nicely floured surface and there’s no kneading with this that’s
there’s no kneading with this that’s
there’s no kneading with this that’s what’s so nice and what makes this
what’s so nice and what makes this
what’s so nice and what makes this recipe so simple you just mix it up it
recipe so simple you just mix it up it
recipe so simple you just mix it up it does need a little bit of muscle for a
does need a little bit of muscle for a
does need a little bit of muscle for a couple minutes and now the dough is
couple minutes and now the dough is
couple minutes and now the dough is sticky so you want to have flour covered
sticky so you want to have flour covered
sticky so you want to have flour covered hands and just get it so it’s not so
hands and just get it so it’s not so
hands and just get it so it’s not so sticky and I’ll cut this into eight
sticky and I’ll cut this into eight
sticky and I’ll cut this into eight pieces and then we’ll roll the MOE into
pieces and then we’ll roll the MOE into
pieces and then we’ll roll the MOE into nice little balls and place them on a
nice little balls and place them on a
nice little balls and place them on a parchment covered baking pan now we need
parchment covered baking pan now we need
parchment covered baking pan now we need to let these rise in a nice warm oven
to let these rise in a nice warm oven
to let these rise in a nice warm oven until they’re almost doubled in size for
until they’re almost doubled in size for
until they’re almost doubled in size for the orange glaze we will use the juice
the orange glaze we will use the juice
the orange glaze we will use the juice of our zested orange and two tablespoons
of our zested orange and two tablespoons
of our zested orange and two tablespoons of sugar bring it to a boil and allow it
of sugar bring it to a boil and allow it
of sugar bring it to a boil and allow it to simmer for a couple minutes and then
to simmer for a couple minutes and then
to simmer for a couple minutes and then turn the heat off and just let it cool
turn the heat off and just let it cool
turn the heat off and just let it cool down in the thick enough
now to make the dough crosses we will
now to make the dough crosses we will need 40 grams or 4 tablespoons of brown
need 40 grams or 4 tablespoons of brown
need 40 grams or 4 tablespoons of brown rice flour 1 tablespoon tapioca starch 1
rice flour 1 tablespoon tapioca starch 1
rice flour 1 tablespoon tapioca starch 1 tablespoon sugar and then 2 tablespoons
tablespoon sugar and then 2 tablespoons
tablespoon sugar and then 2 tablespoons plus a little bit extra but on extra
plus a little bit extra but on extra
plus a little bit extra but on extra teaspoons of water so I just mixed up
teaspoons of water so I just mixed up
teaspoons of water so I just mixed up our dough to make the dough crosses
our dough to make the dough crosses
our dough to make the dough crosses traditionally you make a nice dough that
traditionally you make a nice dough that
traditionally you make a nice dough that you can roll out and lay it on top of
you can roll out and lay it on top of
you can roll out and lay it on top of the buns but without the gluten that’s
the buns but without the gluten that’s
the buns but without the gluten that’s really difficult so instead I made up a
really difficult so instead I made up a
really difficult so instead I made up a dough and I’m gonna throw it into a
dough and I’m gonna throw it into a
dough and I’m gonna throw it into a piping bag and then pipe them out onto
piping bag and then pipe them out onto
piping bag and then pipe them out onto my buns once they’ve risen
they’re done well Easter risen now what
they’re done well Easter risen now what I need to do is put my dough crosses on
I need to do is put my dough crosses on
I need to do is put my dough crosses on and give it a nice egg wash the buns
and give it a nice egg wash the buns
and give it a nice egg wash the buns bake at 400 degrees Fahrenheit or 200
bake at 400 degrees Fahrenheit or 200
bake at 400 degrees Fahrenheit or 200 degrees Celsius for 25 minutes or until
degrees Celsius for 25 minutes or until
degrees Celsius for 25 minutes or until they are golden very done make it uh
they are golden very done make it uh
they are golden very done make it uh pretty they are hot cross buns now they
pretty they are hot cross buns now they
pretty they are hot cross buns now they need an orange glaze warm spices and the
need an orange glaze warm spices and the
need an orange glaze warm spices and the currants are perfect and that orange
currants are perfect and that orange
currants are perfect and that orange zest or the orange glaze is lovely I
zest or the orange glaze is lovely I
zest or the orange glaze is lovely I would love to hear how you make hot
would love to hear how you make hot
would love to hear how you make hot cross buns so throw your comments below
cross buns so throw your comments below
cross buns so throw your comments below and I will definitely get back to you if
and I will definitely get back to you if
and I will definitely get back to you if you would like to see more easy
you would like to see more easy
you would like to see more easy gluten-free recipes you can have it over
gluten-free recipes you can have it over
gluten-free recipes you can have it over to my channel the links below and hey
to my channel the links below and hey
to my channel the links below and hey this is jamie oliver’s foodtube channel
this is jamie oliver’s foodtube channel
this is jamie oliver’s foodtube channel you need to subscribe because it’s free
you need to subscribe because it’s free
you need to subscribe because it’s free and it’s awesome so thanks for watching
and it’s awesome so thanks for watching
and it’s awesome so thanks for watching guys
”
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