3/4cupdried fruit mixturei.e., raisins, currants, cherries, apricots, etc.
Dried Fruit Prep
Soak the dried fruit (you can use just one kind of fruit, like raisins, or a variety) in a small bowl with warm water. Use orange juice instead of water for an extra sweet flavor. Set aside.
Mix the pectin or agar flakes with 3 tbsp water in a small bowl.
Set this aside and warm up 1 cup of the milk of your choice (i.e., dairy, coconut, almond, hemp, rice, soy, etc.).
Once the pectin has absorbed the water, mix it into the warmed milk.
Add the yeast and 1 tbsp sugar. Set aside.
"Egg" and "Butter" Mixture
Heat the 9 tablespoons of water, then whisk together with the ground flax seed meal. Set it aside and let it thicken.
Melt the Earth Balance butter slightly (note that coconut oil or margarine or dairy-based butter works just as well, depending on your allergies of course) and stir into the thickened flax seed mixture.
Stir in the cider vinegar and set aside.
Making the Dough
Thoroughly combine the dry ingredients: the gluten-free flour blend, the brown sugar, the xantham gum, the spices and the salt.
Add the yeast mixture.
Add the "egg" and "butter" mixture.
Thoroughly combine. The dough will need to be stirred heartily, so either use your hands to knead it in the bowl for about 3-4 minutes or use an electric mixer to beat it for the same amount of time.
Drain the dried fruit and fold it into the dough.
Line a baking sheet with parchment paper. Wet your hands and form the dough into approximately 24 balls, rolling them between your hands to achieve a smooth surface. Place them on the baking sheet. Cover with plastic wrap or a towel and allow the buns to rise for about an hour. They should double in size. Place them in a warm area and they should rise even faster.
Remove the plastic wrap and preheat oven to 375 degrees Farenheit.
Use an oiled knife to cut a shallow cross-shape into the top of each bun, if desired.
Bake for 30 to 35 minutes or until golden brown. Transfer to a wire rack to cool.
Mix together the powdered sugar and the lemon juice for a thick icing. Add more lemon juice if you want to thin out the icing.
Using a pastry bag, make a cross-shape with the icing over the knife marks, allowing the icing to sink into the bun slightly.
To prevent drying, store buns in the fridge in plastic wrap.
To enhance the moisture of the buns while baking, place a pan with water on the bottom rack of the oven. Bake the buns on the center rack. The extra moisture in the oven makes a difference!