Gluten Free Hot Cross Buns

Gluten Free Hot Cross Buns
Taken from mygluten-freekitchen.com

Gluten-free Hot Cross Buns

Serves 10 rolls

Sweetly spiced dough, studded with currants or raisins. Traditionally enjoyed on Good Friday or Easter Sunday!

Ingredients

Buns

  • 1/4 cup currants or raisins
  • 1/8 cup orange juice
  • 2 3/4 cups gluten free flour
  • 1 1/2 tsp. xanthum gum
  • 2 tsp. yeast
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/8 tsp. nutmeg
  • 1/2 cup warm milk (I used coconut milk) (110 F.)
  • 3/8 cup warm water (105-110 F.)
  • 2 Tbsp. dairy-free margarine, butter or coconut oil, melted
  • 1 egg (preferably room temp)
  • 1 tsp. cider vinegar
  • 1/2 tsp. pure vanilla extract

Icing

  • 1 cup plus 2 Tbsp. powdered confectioner’s sugar
  • 1/2 tsp. pure vanilla extract
  • pinch of salt
  • 1 Tablespoon milk, plus additional as needed

Directions

  1. Buns:
  2. In a small bowl, soak the currants in the orange juice. Place in microwave for 15-20 seconds or until warm. Let sit while you prepare rest of recipe.
  3. In the mixing bowl of your electric mixer, mix together flour, xantham gum, instant yeast, sugar, salt, cinnamon, allspice, and nutmeg.
  4. With mixer running on low speed, add in the warm water, warm milk (or other non-dairy milk), melted shortening/coconut oil, egg, cider vinegar, and vanilla extract.
  5. Mix on medium speed for 2 minutes. Scrape down the sides of the bowl.
  6. Dump in the currants or raisins with all of the orange juice they were in.
  7. Mix on medium speed for 1 minute.
  8. Remove bowl from mixer and stir with a spatula to make sure everything on the bottom got mixed in well.
  9. Spray 8″ or 9″ round cake pan or pie plate with cooking spray. Using a large #20 cookie scoop or 1/3 cup measuring cup, scoop dough into 10 mounds in the pan.
  10. Dip your fingertip into warm water and use to smooth out the tops of the rolls, continuing to wet fingers minimally as needed.
  11. Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
  12. During the last few minutes that the rolls are rising, preheat oven to 400 F.
  13. Bake in 400 oven for 24-26 minutes.
  14.  For extra shine, brush rolls with additional 1/2-1 Tablespoon of melted shortening, coconut oil, or margarine.
  15. Once cool, remove from pan onto serving plate or platter.

Icing:

  1. Once the rolls are cool, whisk or mix together icing ingredients, adding additional milk as needed until you have a thick icing that you can pipe on. Scoop into a decorating bag that is fitted with a skinny circle tip. Pipe crossed lines onto each cooled bun.
  2. Store buns tightly covered at room temperature. These are best the first 2 days.

You can find the original recipe here : mygluten-freekitchen.com

MY OWN NOTES:

This recipe turned out very well. Even though my  buns were not as beautiful as the picture of above, they still turned out delicious. I am so glad I made them and they will be a beautiful addition to our family meal. For years I have wanted to make a gluten free  hot cross bun and now I have found one we like.

 

Author: Cecilia

I'm a blessed wife of a caring and loving husband and mother to seven little darlings. I decided to open this website to share my experiences from motherhood, to health issues, married life, and ethical values in a morally declining society.

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