Here they are......
Look at them!!!
I can't tell you how incredibly excited I am to find this recipe!!!!!
And, the insides look just like my Mom's recipe!!!!!!!!
I can't tell you how incredibly excited I am to find this recipe!!!!!And, the insides look just like my Mom's recipe!!!!!!!!
I made these this weekend and they were WONDERFUL!!! Just in time for Easter! :)
I substituted for the bean flour (because I can't stand bean flours) and it worked out just fine.
There are only two changes I made to their recipe. Here are my changes:
- For the flour bean mix I used
2T teff flour
6T millet flour
1/4c sorghum
3/4c cornstarch and
3/4c tapioca
(the teff and millet were used in place of the garfava bean flour and I only mixed up about what was needed- I think I had about 2T left over that I just threw into my regular jar of flour mix)
- Instead of the cinnamon, I used 1/2 tsp cinnamon and 1/8 tsp nutmeg. I did this because these were the spices used in our family hot cross bun recipe and I wanted it to be as similar to that as it could. Tasted just like I remembered, but next time I might add a bit more brown sugar to the recipe. I didn't compare that to our family recipe.
I meant to take a picture....but we ate them too fast. Seriously! :)
One other thing...you can mix them up the night before, cover with oiled plastic wrap and put them in the refrigerator. Set them on the counter in the morning when you wake up, and bake them just in time for breakfast! :) That's what I did, and it worked wonderfully. The hard part was letting them cool on the counter long enough to get the icing crosses on there. :)
ReplyDeleteOn Easter I ended up changing things up a bit with this recipe. I was again messing with the flour mix. I followed the recipe, substituting out Singoda Flour (from the indian grocery) for the bean flour. Singoda (according to what I found online) is water chestnut flour. Sounds kinda weird huh?! Well, let me tell you, the stuff was amazing! Apparently it's an ingredient in fine French and Italian pastries. The finished Hot Cross Bun product was absolutely amazing!!! Using the Singoda flour took away any 'starchy' texture from the last time I made them. They had the texture of real wheat based products. Don't believe me? Try it!
ReplyDeleteOne other suggestion I have...don't flour the pans, just grease them. The flour got kind of weird on the outside when I made some of them in the big muffin pans.
Other than that, I just plain ate too many of these. Because...as you know...GF baked goods just don't keep well. haha! :) (I will note though that this morning I reheated the last remaining HCB in the microwave and it tasted like it came out of the oven. I was amazed!!!