Gluten free raisin buns are soft, lightly sweets and absolutely delicious! Serve with jam and a nice cup of coffee for a lovely gluten free breakfast.
These small sweet gluten free raisin buns hide many soft and juicy raisins in a light and fragrant crumb. Soft and aromatic, they are ideal to enjoy for breakfast with you favourite kind of jam.
You will need:
- 280g of gluten free Schar’s Bread Mix
- 130ml of milk
- 100ml of water
- 6g of fresh yeast
- A heaping tablespoon of sugar
- One egg + one egg yolk
- 30g of soft butter
- The zest of one lemon
- A pinch of cinnamon
- 60g of raisins
Soak the raisins in warm water.
Let’s make the dough for our gluten free raisin buns
Dissolve the yeast in warm water with the sugar. Mix flour, water and milk and star kneading, then add the soft butter, the whole egg, lemon zest and cinnamon. Let the dough rest covered for a couple of hours.
Transfer the dough to a work surface lightly floured with rice flour and with the help of a rolling pin flatten it to obtain a not too thin rectangle. Spread the well-drained raisins over the entire surface.
With a pizza cutter or a knife cut the douh vertically and then one horizontally to get ten portions. Roll each strip to make a swivel and flatten it slightly. Place the swivels on a baking tray lined with parchment paper and cover with a clean cloth. Let it rest for about half an hour while bringing the oven to 180 °C. When the oven is at temperature, beat the egg yolk with a little milk and brush the surface of the rolls. Bake and cook for about 25/30 minutes.
- If you don’t care for rasins, try with chocolate chips instead!