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Hot Cross Buns {GFCF}
Posted on April 2, 2012 by Glutenfreeda
A traditional Good Friday treat, Hot Cross Buns are a relatively simple, elegant sweet bread– and perfect for brunch!
Gluten Free Hot Cross Buns {GFCF}
1 cup sorghum flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup tapioca starch
2 teaspoons xanthan gum
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
2 1/4 teaspoon instant/quick-rising yeast
1/4 cup light brown sugar
2 eggs
3 Tablespoons butter (or dairy-free butter substitute), softened
1 teaspoon apple cider vinegar
1 cup warm (~110°) water
1/2 cup raisins and/or dried currants
Directions
Grease a 9 x 13 x 2-inch glass/ceramic baking dish.
Whisk together the dry ingredients in a medium bowl. In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), cream together butter, eggs and vinegar. Add the warm water and dry ingredients, then beat on high speed for about 2 minutes or until well combined. Fold in raisins/currants.
Scoop the dough into the prepared baking dish, forming buns (about 12 2-inch buns). To smooth the surface of the buns, run the back of a cold, wet spoon across each bun. Cover with a tea towel or (loosely) with plastic wrap, place the pan in a warm place (if your oven has a warming drawer, setting it to about 100° works well) and allow the dough to rise for 30 minutes.
While the dough is rising, pre-heat your oven to 375°F.
Remove the towel or plastic wrap from the pan and bake for 20-30 minutes or until the buns are golden brown. Once the buns have finished baking, remove from the oven and place the pan on a wire rack until they are cool enough to touch but still warm.
Prepare the Royal Icing and draw an X across the top of each bun. Add a raisin or currant to the center of each bun, if desired.
Serve warm. (Cold buns can be reheated/softened in the microwave.)
Photos by jamieanne
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