Gluten Free Hot Cross Buns
Who says we can't have hot cross buns for Easter? These gluten free hot cross buns are everything you miss--soft tender bread studded with currants and a hint of cardamom with that classic cross on top. Serve warm with the perfect Easter brunch!
PREP TIME
30 minutes
COOK TIME
25 minutes
INGREDIENTS
24
Serves: 15
Ingredients
Gluten-free Sweet Roll Dough
- 3.5 cups3.5 cups3.5 cups Kim's Gluten Free Bread Flour Blend (click for recipe)
- 200 gram200 gram200 gram Light Brown Sugar
- 1 3/4 tsp1 3/4 tsp1 3/4 tsp Baking Powder
- 24 gram24 gram24 gram Quick Rise Yeast
- 2 Tbsp2 Tbsp2 Tbsp whole Psyllium Husk
- 1 tsp1 tsp1 tsp Salt
- 1.5 cups1.5 cups1.5 cups Whole Milk, (360 ml)
- 169 gram169 gram169 gram Unsalted Butter, soft (1.5 sticks)
- 222 Eggs, large, at room temperature
Ingredients
- 1 cup1 cup1 cup Raisins, or currants
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp Cardamom Seed, (ground)
- .25 tsp.25 tsp.25 tsp Nutmeg
- .25 tsp.25 tsp.25 tsp ground Allspice
- 111 Egg, large, at room temperature (mixed with 1 tbsp water and a pinch of salt for brushing on rolls prior to baking)
Apricot Glaze
- .25 cup.25 cup.25 cup Organic Apricot Preserves, or apricot jam
- 1-2 tsp1-2 tsp1-2 tsp Water
Powdered Sugar Icing
- 1 cup1 cup1 cup Powdered Sugar, (125 g)
- 1-2 tsp1-2 tsp1-2 tsp Milk, warmed in the microwave
- 1 tsp1 tsp1 tsp Vanilla Extract
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the raisins or currants in a small bowl. Add boiling water over raisins to cover. Let sit for one hour; drain.
- Measure out flour blend, sugar, baking powder, yeast, psyllium husks, salt, and spices in the bowl of a stand mixer. Whisk to combine. Add softened butter and, using the dough hook, begin blending on low speed. Add milk and eggs and continue mixing while adding the soaked and drained raisins or currants. Turn speed up to medium high and knead for 5 minutes.
- Remove from the mixer, scrape the sides, and cover the bowl. Place in a warm, draft-free area (an oven turned on to the lowest setting and allowed to warm up before turning off is what I use) and let rise until doubled in size, about 1-2 hours. Refrigerate the dough for at least 4 hours, preferably overnight.
- On a well-floured surface, knead dough until smooth, sprinkling more flour as necessary on your counter and the dough to prevent it from sticking. Divide the dough into portions about the size of a small orange or tangerine (about 3-4 ounces each) and roll each into a smooth ball. Place in a greased 9 by 13-inch baking pan. Cover with plastic wrap and allow to proof in a warm, draft-free area for about an hour, or until rolls have doubled in size.
- Preheat oven to 350 F. Brush with egg wash and bake for about 25-30 minutes, or until buns spring back when lightly touched. Remove from oven and immediately brush with apricot glaze. Allow to cool for at least 10 minutes.
- Stir together the icing ingredients until thick and smooth. Fill a pastry bag or plastic baggie with the icing and cut the tip off. Pipe a cross onto the rolls. Serve warm or at room temperature, with butter if desired.
- Buns will keep, well covered, at room temperature for a few days. They can be easily reheated in the microwave for 15-20 seconds. If keeping longer, allow to cool completely before wrapping well and freezing for up to 3 months.
Notes
*Feel free to halve recipe and make an 8 by 8-inch square pan of rolls, which would make about 7-8 rolls, depending on the size you roll them. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 254 |
| Fat: | 10 g |
| Carbohydrates: | 41 g |
| Protein: | 5 g |
| Cholesterol: | 26 g |
| Sodium: | 230 mg |
| Fiber: | 1 g |
| Sugars: | 26 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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