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30 MIN
 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.