Hot Cross Buns (Gluten Free) (Edit recipe)

The addition of spices in my gluten free CRUFFIN recipe used in this dough is the perfect little kiss of flavor. You can fold craisins or raisins into this dough, your choice. I think they add such a lovely pop of flavor inside. Traditionally these are enjoyed on Good Friday I believe, however, I think they would be tasty any time of the year. Maybe you could make more glaze and spoon a little dollop on top of the entire bun if you don't celebrate this holiday. As always, your choice, but either way...please enjoy!

30 minutes

23 minutes to 25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	48
Fat:	0 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	10 mg
Fiber:	0 g
Sugars:	10 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 18-24

Ingredients

buns

1 whole Gluten Free Cruffins (click for recipe)
1 tsp Ground Cinnamon
.25 tsp ground Nutmeg
.25 tsp Cardamom Seed, ground & optional
.5 - .75 cup Original Craisins, can sub raisins, optional

egg wash

1 whole Egg Whites, reserve yolk for another purpose
1 tsp Milk, or milk of choice

glaze

1 cup Powdered Sugar
1 - 2 Tbsp Milk

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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

Make the cruffin dough as directed through step 3, adding cinnamon, nutmeg and cardamom listed above to the mixture when adding flour.
Remove dough from the mixing bowl and press into a rectangle about 8” x 5” on a well dusted surface. Sprinkle a third of the craisins onto the dough, pressing in slightly. Fold over one side and press into another 8” x 5” rectangle. Repeat with another third of the craisins, folding over and finishing off with the last third of the craisins. Basically doing that three times. Fold over one last time and press into that same rectangle.
Use a pizza cutter, bench scraper or knife cut into 18-24 equal sections, rolling each into a smooth ball of dough. It’s ok if a few craisins peek out, adds to the charm of these rolls.
Place them next to each other on a parchment lined baking sheet, then cover and allow to rise for 20-22 minutes or so.
While the dough rises, preheat your oven to 400° and whisk the egg wash together vigorously to fully combine.
When ready, uncover the rolls and brush with the prepared egg wash. If you want, you can press a “cross” into the top of the dough at this point, totally not required, but if you want a piping guide for the glaze after, you can do that.
Place the baking sheet in the oven and bake for 22-24 minutes or until golden brown. Remove from the oven and allow the rolls to cool completely.
Stir together the powdered sugar and milk (you'll want a thicker glaze, so start with 1 tbsp then slowly add more as needed) until you have a nice thick consistency. Place in a small zipper bag, snip off the end and apply to the top of the rolls.
Place on a serving platter and enjoy. Best enjoyed the day made, but you can prep the dough a day or two ahead and leave it in the fridge wrapped in plastic

Notes

BUN COUNT: If you make 18 you'll have a larger bun, the ones pictured are from making 24. Each of them are a nice sized bun, but if you go with an 18 count, you may need additional bake time.

TRADITIONALLY: I may have added the "cross" diagonally instead of straight across like it is traditionally, but you can add it however you'd like.