Apple, maple and almond gluten-free mega-bun

Name: Apple, maple and almond gluten-free mega-bun recipe
Yield: 6
Ingredients: 70g unsalted butter, chopped; 350ml milk; 1/3 cup (80ml) maple syrup, plus extra to brush; Finely grated zest & juice of 1 orange; 1 tsp vanilla bean paste; 195g brown rice flour, plus 50g extra for the piping; 140g light buckwheat flour; 1 cup (110g) coconut flour; 16g dried yeast; 3 tsp ground cinnamon; 1/2 tsp ground nutmeg; 2 tsp xanthan gum; 2 eggs, lightly beaten; 1 small Granny Smith apple, peeled, finely chopped; 1/2 cup (80g) sultanas or raisins; 2/3 cup (160ml) maple syrup; 30g chopped unsalted butter; 60g roasted almonds, chopped

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 09, 2020

What's better than a hot cross bun? A hot cross mega-bun.

70g unsalted butter, chopped
350ml milk
1/3 cup (80ml) maple syrup, plus extra to brush
Finely grated zest & juice of 1 orange
1 tsp vanilla bean paste
195g brown rice flour, plus 50g extra for the piping
140g light buckwheat flour
1 cup (110g) coconut flour
16g dried yeast
3 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp xanthan gum
2 eggs, lightly beaten
1 small Granny Smith apple, peeled, finely chopped
1/2 cup (80g) sultanas or raisins

Maple-almond glaze

2/3 cup (160ml) maple syrup
30g chopped unsalted butter
60g roasted almonds, chopped

Method

1.

Place butter in a medium saucepan and melt over medium heat. Add milk, maple syrup, orange juice and vanilla, and warm slightly.
2.

Combine flours, yeast, spices, xanthan gum, orange zest and a pinch of salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on low speed, gradually add milk mixture until combined. Add eggs and knead for 4-5 minutes to form a soft smooth dough, adding a splash of extra lukewarm milk if needed. Add apple and sultanas, knead to combine, transfer to a buttered bowl, cover and stand for 1 hour-1 hour 30 minutes until doubled in size.
3.

Meanwhile, for the maple-almond caramel, cook maple syrup in a 22.5cm- diameter ovenproof frypan over medium- high heat for 1-2 minutes until lightly caramelised. Add butter and swirl to combine, then remove from heat, scatter over almonds and set aside. (If you don’t have an ovenproof frypan, cook caramel in a regular frypan, then pour into a 23cm round cake pan and scatter over almonds.)
4.

Preheat oven to 180°C.
5.

Knock back the dough on a lightly floured surface, form into a 19cm round loaf and place on top of the almond caramel. Cover loosely and stand for 30 minutes or until risen by half.
6.

To make the piping, stir extra brown rice flour in a small bowl with 2 1/2-3 tbs water to form a smooth paste. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on the bun and bake for 20-25 minutes until risen and beginning to brown. Brush thickly with extra maple syrup and bake for a further 5-10 minutes until golden brown and cooked through. Serve warm or at room temperature with a spread of butter.