Gluten Free Hot Cross Buns

April 19, 2019OffTheWheatenPathTT

What would Good Friday and Easter be with out Hot Cross Buns in the mix! For the past 2 years I haven’t been able to enjoy one of those sweet, spiced fill buns that I love so much, but this year I made it a mission to make them gluten free and we have a winner!

After 6 test batches we’ve finally found a mix and blend that is so close to a regular Hot Cross Bun it makes me wonder what the regular ones taste like. Traditionally we only have these buns on Good Friday and Easter, but they’re so good, I think they might make an appearance more than once!

Here’s the recipe. Enjoy!

Ingredients:

1 tsp Brown Sugar
2 1/2 tsps Yeast
1/2 cup warm water

3/4 cups currants (soaked in water)
3 cups GF 1:1 Flour (Bobs Red Mill works best)
1/4 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp All Spice
1 tsp cream of tartar
1 tsp baking powder
1/4 tsp salt
1/4 cup mixed peel
1/4 cup glazed fruits (optional)
1 cup warm milk (coconut milk works too)
2 XL eggs
3 tbsp coconut oil
1 tsp apple cider vinegar (regular work too)

2 cups Icing Sugar
2 tbsps water

Directions:

Line a 9 x 13 baking tray with parchment and set aside.
In a bowl combine 1 tsp brown sugar, yeast and warm water. Mix to combine, then seat aside for about 5 minutes until the yeast starts to froth and activate.

In another bowl place the 3/4 cup currants fill with warm water and seat aside to soak until ready to be used.
In the bowl of a stand mixer, combine GF flour, brown sugar, spices, cream of tartar and brown sugar. Using a dough hook or paddle, mix to combine all ingredients.
Next add eggs, oil, vinegar and yeast mixture. Mix to combine and while it’s mixing add the warm milk. A dough will begin to form. At this stage drain currants and add them to the dough along with the mixed peel and glazed fruits if you are using them. Continue to mix for about 2-3 minutes to ensure that all the ingredients are well combined.

Sprinkle your work surface with some extra GF flour and turn your dough out. The dough will be sticky. Sprinkle a little more flour on top of the dough and gently begin to shape it into a log. Cut into 12 equal pieces and gently form them into balls. Place them on the prepared baking sheet. Place the tray in a warm place or warm oven and let rest for about 45 minutes until almost doubled.

10 minutes before the dough is finished resting, preheat oven to 375°F. Right before baking, brush the buns with an egg wash (1 egg whisked with a tbsp of water) making sure that they are well coated.

Bake buns in the middle of the oven for 25-30 minutes until golden.

While buns are baking make your icing for the cross. Ina bowl add 1 cup icing sugar and 2 tbsps of water. Mix to combine, then gradually add the remaining icing sugar until it begins to thicken and icing can be piped. (If it’s still to runny simply add more icing sugar until desired consistency has been reached)
Once buns are finished, remove from oven and let cool before icing. Finally add your favorite jam or butter and enjoy!