Gluten Free Hot Cross Buns
Gluten free version of a traditional Easter treat made with some oat flour and coconut sugar for a wholesome taste.
Ingredients
- 3/4 cup of King Arthur gluten free original blend
- 1/2 cup oat flour
- 1/4 cup tapioca starch
- 1/2 tsp Expandex starch
- 3/4 cup almond milk or regular
- 4 Tbsp unsalted butter softened
- 2 eggs
- 2 Tbsp coconut sugar
- 2 tsp rapid rise yeast
- zest from 1/2 orange
- 1 tsp vanilla
- 1 tsp anise seeds
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger powder
- a pinch of salt
- 1/2 cup mixed dried cherries and raisins
- cross paste: 1 Tbsp water + 1 tsp of sugar + 1-2 Tbsp of flour
- sugar glaze: 1 Tbsp milk + 1 tsp powdered sugar
Instructions
- Combine flours with starches, spices, salt and orange zest.
- make a yeast sponge by combining milk with sugar and yeast and set it aside for 10 minutes until yeast bubbles up.
- Cream soft butter, add eggs, then add yeast sponge and vanilla.
- Gradually add dry ingredients till everything is incorporated, then mix in cherries and raisins.
- Cover dough and let it rise in a warm place for at least an hour.
- Line a square baking pan with parchment paper.
- Form 9 round buns and place them next to each other.
- Cut a cross on top of each bun with a sharp knife.
- Let them rise for another 10 minutes while the stove is preheating.
- Combine flour with sugar and water to make a thick paste.
- Place it in a piping bag with a round tip and pipe a cross on top of each bun.
- Bake at 375F degrees for about 20-25 minutes till the tops are slightly browned.
- Combine milk and powdered sugar and brush the tops with sugar glaze.