Gluten Free Sticky Date Buns

Gluten Free Sticky Date Buns
Preparation time is 2hours
Cook time is 25minutes
Total time is 2hours 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4

11 Ingredients

Number of servings
8
  • 390grams gluten-free plain flour
  • 35grams caster sugar
  • 1teaspoons salt
  • 1 large egg, beaten
  • 200grams butter, softened, divided
  • 1 1/4teaspoons xanthan gum
  • 2tablespoons canola oil
  • 14grams dry yeast, fast acting
  • 1 1/2 cup milk, warm, save 5 tsp for brushing
  • 150grams dates, soft, pitted
  • 120grams light brown sugar

Nutrition per serving

2410 Kilojoules or 576 Calories
28% of daily energy intake*
Protein
5.0grams
Fat
27.6grams
Carbs
75.0grams
Sugars
32.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Sticky date buns are just as delicious made gluten free.

Method

Step 1 of 6

Mix the flour, caster sugar, salt, egg, 60g of butter, xanthan gum, oil, yeast and warm milk in the bowl of a stand mixer until combined. Attach the dough hook and knead for 5 minutes.

Step 2 of 6

Transfer to a clean bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until doubled in size. Soak the dates in boiling water for 20 minutes until soft. Drain and chop.

Step 3 of 6

Knock back the dough, lightly knead and roll out into a large rectangle. Spread the dough with the rest of the butter, sprinkle over the brown sugar and scatter the chopped dates.

Step 4 of 6

Roll up each rectangle into a long log, sealing the ends. Slice into 8 thick discs.

Step 5 of 6

Line a baking tin with parchment paper and brush with a little melted butter. Add the dough discs to each tin, leaving space between. Cover with a damp tea towel and leave to rise for 30 minutes.

Step 6 of 6

Pre-heat the oven to 160°C, brush the buns with a little milk and bake for 25 minutes until golden.

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