250 grams nut milk
1 tbsp. yeast
450 grams banana flour
100 grams cassava flour
70 grams macadamia oil (ghee, or EV olive oil would do)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
300 grams water
100 grams sultanas
50 grams currants
pinch of cloves
1 tsp sea salt
Crosses
2 tsps. cassava flour
1 tsp. olive oil
pinch of salt
2 tbsps. water
Syrup
2 tbsp. coconut sugar
2 tbsp. water
For buns:
Add yeast and milk to TM bowl and heat 2 minutes, 37 degrees, speed 1. Allow to sit 10 minutes
Add remaining except fruit and mix 6 seconds, speed 6.
Knead 2 mins, adding fruit in the last 30 seconds. (Check that has formed soft dough, should be quite pliable, may need to add more water if not)
Wrap in silicon bread mat, or place in bowl rubbed with oil, and cover with cling wrap, set aside in warm place to rise, at least 30 minutes.
Mix cross ingredients to make a firm paste. Divide dough into about 12 small buns, place close together on baking paper lined tray and pipe crosses (I used a glad bag with the corner cut off).
Place in warm place to rise another 30 minutes.
Place a pan full of boiling water in bottom of oven and place buns in at same time and turn to 220 degrees celsius, fan – forced for 25 minutes, until lightly golden.
Meanwhile add sugar and water to TM bowl and cook 2 minutes, 100 degrees, speed 2.
Brush buns with syrup while still warm.
Serve warm or toasted.
Freezes well.
Makes 12 small buns.