Ta Da! You are going to be really happy with these! Hot Cross Buns appear in bakeries and some markets for a week each year in anticipation of Good Friday and Easter, a welcome harbinger of spring. I’ve never seen a gluten free version, and am often disappointed with conventional ones. The recipe below substitutes golden raisins for currants (don’t think they have enough flavor.) It’d be fun to use dried blueberries, especially in Maine! Be sure to identify a draft-free, warm (80F) spot for the rising. And get ready for delicious, beautiful Hot Cross Buns!
“One ha” penny. Two ha’ penny. Hot Cross Buns.”
(Note: if you’re among our friends celebrating Passover, try Uncle Howards Chocolate Ganache Tart: https://glutenfreegus.com/2012/12/28/387/ ; it’s wheat and rice free.)
Hot Cross Buns!
2/3 cup (3 oz.) millet flour
1/3 cup (1.5 oz.) sorghum flour
1/3 cup (1.5 oz.) cornstarch
1/3 cup (2 oz.) potato starch flour
1/3 cup (1 oz.) tapioca flour
4 tablespoons granulated sugar
1 1/2 teaspoons xantham gum
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 packet (1/4 oz.) active dry yeast granules, not “quick rise”
1 teaspoon unflavored gelatin
2 large eggs, room temperature
3 tablespoons melted butter, cooled
7/8 cup buttermilk, warmed to 110F
3/4 cup golden raisins
1 egg yolk plus 1 tablespoon water, well blended with a fork (for brushing the rolls prior to baking.)
1/2 cup confectioners’ sugar
2 teaspoons half & half
1/4 teaspoon vanilla extract
1-2 drops almond extract
1. Lightly grease a muffin tin with cooking spray. (I used a mini-muffin pan (24) and a large pan (6).
2. In the bowl of an electric mixer, fitted with a mixing paddle, combine all the dry ingredients, mix on low to blend.
3. Add the eggs, buttermilk, and butter and mix to blend.
4. Scrape down the sides of the bowl and mix the (dough) on High Speed for three minutes. The dough will be sticky!
5. Spoon the dough into the muffin pans, taking care not to fill the more than half way. (Room to rise!)
6. Gently smooth down the dough with a small metal spatula.
7. Place in a warm (80F), hopefully draft free) spot to rise for 45-60 minutes. The buns should almost double in size.
8. Preheat the oven and prepare the egg wash with 15 minutes left in the rising time.
9. Gently brush the tops of the pre-baked buns with the egg wash. Bake mini buns for 12 minutes, and larger ones for 15-18 minutes. The shiny egg washed tops will turn golden and then dark brown within a minute, so watch the buns toward the end of the baking time.
10. Combine the half & half, confectioners sugar, vanilla, and almond in a small bowl. Whisk to blend. Put the glaze in a small baggie and cut a hole in the tip to squeeze the icing on to the cooled buns. I like a more generous application than appears in the photographs – the hole on the squeeze-bottle I used was small.
Enjoy these special Easter treats!
P.S. Just back from the March Book Group gathering with this: “What do you get when you pour hot water down a rabbit hole? Hot, cross bunnies.”