Servings: 6 to 10

Yeast mix: subheading: Yeast mix:
1 cup Warm Almond Milk (41°c to 43°c) 1 cup Warm Almond Milk (41°c to 43°c)
3 tsp Instant dry yeast 3 tsp Instant dry yeast
1 tsp Sugar (Yeast eats the Sugar to activate the yeast) 1 tsp Sugar (Yeast eats the Sugar to activate the yeast)
 
Bun Mixture: subheading: Bun Mixture:
½ Cup Almond Milk (Warm) ½ Cup Almond Milk (Warm)
½ Cup Full Cream ½ Cup Full Cream
2 Cups Vital wheat gluten 2 Cups Vital wheat gluten
1 Cup Almond Flour 1 Cup Almond Flour
1 Cup Oat Fibre (Bin Inn Brand) 1 Cup Oat Fibre (Bin Inn Brand)
2½ tsp baking powder 2½ tsp baking powder
2 tsp cinnamon powder 2 tsp cinnamon powder
2 tsp All Spice 2 tsp All Spice
½ tsp salt ½ tsp salt
½ cup Sultanas ½ cup Sultanas
2 Orange zest (from 2 oranges, Use the zest only) 2 Orange zest (from 2 oranges, Use the zest only)
50g butter (Melted) 50g butter (Melted)
1 Large egg (Room temperature) 1 Large egg (Room temperature)
 
The Cross: subheading: The Cross:
3 tbsp vital wheat gluten (Any White Flour Coconut or Almond is fine) 3 tbsp vital wheat gluten (Any White Flour Coconut or Almond is fine)
4 tbsp Warm Water 4 tbsp Warm Water
 
Egg Wash: subheading: Egg Wash:
1 Egg (Whisked) 1 Egg (Whisked)
1 tbsp almond milk 1 tbsp almond milk
 
The Glazing: subheading: The Glazing:
1 Stick butter (Melted) 1 Stick butter (Melted)

Making the Yeast Mix: subheading: Making the Yeast Mix:
In a medium bowl, add the 1 cup Warm Almond Milk (Not to hot as it will kill the yeast, 41°c to 43°c), sprinkle in the 3 tsp Instant dry yeast, then add the sugar to activate the yeast, set aside for 10 minutes.
Making the Bun Mix: subheading: Making the Bun Mix:
In a mixing bowl or bench mixing bowl, add the ½ Cup Almond Milk, ½ Cup Full Cream, 2 Cups Vital wheat gluten, 1 Cup Almond Flour, 1 Cup Oat Fibre, 2½ tsp baking powder, 2 tsp cinnamon powder, 2 tsp All Spice,
½ tsp salt, ½ cup Sultanas, 2 Orange zest (from 2 oranges, Use the zest only), 50g butter (Melted), 1 Large egg (Room temperature) and the prepared yeast mixture, mix this up well so full combined.
If using bench mixer with a bread hook, Knead it for 5 minutes or until the dough is elastic.
Let the dough rise: subheading: Let the dough rise:
Cover the bowl with glad wrap or a damp tea towel, place the mixture in a warm spot, let it rise for 1 hour or until the dough doubles in size.
Once this is done, get the dough, roll the dough into a long round roll and cut into 10 even slices for small buns or 6 even slices for large buns, roll the slices into balls, then place in a casserole dish lined with baking paper, cover with glad wrap or a damp tea towel again, Place in a warm spot again and let it rise for 1½ hours or until the buns doubles in size.
Making and adding the Cross: subheading: Making and adding the Cross:
To make the cross paste, combine the gluten wheat flour and water in a bowl until a smooth paste forms.
Transfer it to a piping bag fitted with a 2mm plain nozzle, then pipe in a continuous line along the center of each row of buns, repeat in the opposite direction to make crosses.
Egg Wash: subheading: Egg Wash:
Whisk up a egg and 1 tbsp almond milk, then brush on the top of the buns (Don't Brush over the edges as the buns need to rise)
Baking: subheading: Baking:
Preheat the oven to 180°C.
Bake for 25 to 30 minutes or until golden and the buns sound hollow when tapped on.
The Glazing: subheading: The Glazing:
Brush the melted butter over the buns straight away, just out of the oven to give them a shinny glaze, let cool and serve. Enjoy.

♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves