|COURSE||PREP TIME||COOK TIME||SERVES|
1 HR 20 MINS
4 1/2 cups gluten free 1 to 1 baking flour
2 tsp Longo’s Essentials Ground Cinnamon
1 1/2 tsp xanthan gum
1 tsp salt
1/2 tsp Longo's Essentials Ground Nutmeg
1/2 cup granulated sugar
3 1/2 tsp quick-rising (instant) dry yeast
2 cups Longo’s Organic 2% Milk, at room temperature
1 large Longo’s Enriched Coop White Egg, lightly beaten and at room temperature
3 tbsp Longo’s Essentials Country Churned Unsalted Butter, melted
1 cup Longo’s Golden Raisins
2 tsp lemon zest
1/3 cup granulated sugar
2 tbsp water
2 tbsp Longo's Essentials Lemon Juice
3/4 cup icing sugar, sifted
1 tbsp Longo’s Organic 2% Milk
Whisk together flour, cinnamon, xanthan gum, salt and nutmeg in bowl; set aside.
Combine sugar, yeast and milk in bowl of stand mixer fitted with paddle attachment. Stir in egg. Add flour mixture and butter; mix on low speed until just combined. Add raisins and lemon zest; mix until well combined. Place dough in lightly oiled bowl; cover with a clean tea towel and let rise for 45 minutes.
Turn dough onto work surface and divide into 12 equal pieces. Using wet hands, shape each piece into a smooth ball and place in greased 13 x 9 inch baking pan. Cover with the tea towel and let rise for 20 minutes.
Bake in preheated 350°F oven for 20 to 25 minutes or until buns are golden on top. Place on cooling rack.
Per serving: 370 calories; 7g protein; 4.5g fat; 81g carbs; 7g fibre; 30g sugars; 240mg sodium.
- Longos Enriched Coop White Eggs Extra Large TYR pts: 50