2 ¼ cups plain flour (LoFo-Pantry or suitable gluten free)
7g dried yeast
1/4 cup caster sugar
1 tsp mixed spice
120g dried blueberries (or cranberries)
150ml suitable milk (lactose free)
2 eggs lightly beaten
¼ cup flour
3 tbsp water
1/3 cup water
4 tbsp strawberry jam
Sift flour into the bowl of a stand mixer and add yeast, sugar, mixed spice and blueberries (cranberries). Stir
Melt butter in a small sauce pan over a medium heat. Add milk, and heat for 1 minute until luke warm. Add to the dry ingredients with salt and lightly beaten eggs.
Using the dough hook on a slow speed, mix the dough until it almost comes together. Turn up to a medium speed for about 5 minutes until a dough is formed. Turn out onto a floured board and knead by hand for about 1-2 minutes until dough is smooth.
Place into an lightly oiled bowl and cover with plastic wrap. Set aside in a warm draught free place for about 1 hour or until dough doubles in size.
Punch down dough and knead for 30 seconds on a lightly floured surface until smooth. Divide into 8 equal portions and shape into balls. Place on a lined baking tray approx. 1cm apart. Cover with lightly oiled plastic wrap and place in a warm draught free place for 30 minutes or until buns double in size. Mix ¼ cup flour and3 tbsp water in a small bowl. Spoon into a piping bag (or small zip lock bag and snip off one corner) and pipe crosses over tops of the buns.
Bake at 170° Celsius for 20-25 minutes.
To make glaze, heat strawberry jam and water over a low heat until jam dissolves. Remove from heat and brush glaze over the warm buns.
Low FODMAP make sure to use low FODMAP flour e.g. LoFo-Pantry flour or suitbel gluten free flour and lactose free milk
Gluten Free: Use gluten free plain flour
Dairy Free: Use plant based milk and dairy free spread
Credit: this recipe was modified to low FODMAP from this Maggie Beer recipe for Hot Cross BunsShare: