Chelsea Buns
Gluten,dairy, soy and nut free
Buns
2 eggs
1 1/2 cup rice milk
2/3 cup canola or rice bran oil
3/4 cup caster sugar
3 cups gluten free baking flour
5 teaspoons gluten free baking powder
Filling
50 grams dairy free margarine
1/2 cup brown sugar
1 and 1/2 cups sultanas or raisins
2 teaspoons cinnamon
Glaze
1 tablespoon caster sugar
1 tablespoon hot water
Icing
1 tablespoon dairy free margarine
1 tablespoon boiling water plus a few drops
1 and 1/2 cups icing sugar
1/2 teaspoon vanilla essence
Preheat oven to 170C Grease and line 2 baking trays with baking paper
In a large mixing bowl combine egg, rice milk, oil and sugar using a whisk blend together. Add the flour, baking powder, gum and salt and continue to whisk together until well blended and lump free. It will resemble a very thick sticky batter rather than dough.
In a small microwave safe bowl or saucepan melt margarine then add brown sugar, sultanas and cinnamon and using a wooden spoon stir together.
Place a piece of baking paper around 40cms long on your bench then spray or lightly brush with oil. Onto this spread the bread batter, you can do this easily with wet hands as it won’t stick. It should be around 1 cm 2 cm thick. Onto this sprinkle the sultana mixture leaving a 3 cm strip along the top.
Carefully start to roll up the dough rolling away from you toward the clear strip of dough. If the dough sticks to the paper use a butter knife or spatula to scrape it off the paper as you go. Keep rolling up until you have a long sticky log. Using a wet knife or spatula chop into 10 – 12 pieces then place pieces flat on the baking trays.
Bake for 20 minutes or until they are puffed up and light golden brown.
Remove from trays and leave to cool on a wire racks. Brush with glaze while still hot.
To make glaze
In a cup mix together caster sugar and boiling water then lightly brush over buns. Ice when cold.
To make icing
In a cup using a fork mix together margarine and boiling water. Add icing sugar and vanilla and stir well until smooth with no lumps. To achieve a consistency that can easily be drizzled over the buns add either a few drops of water or more icing sugar. Lightly ice the buns then leave to let the icing set.
Serve or freeze the same day.
Makes 10 – 12 buns