Hot Cross Buns, GF

By MaryEllen

Gluten Free Hot Cross Buns are one of the foods most associated with the Easter season, but certainly yummy enough to make and enjoy any time of year!

Ingredients

• Buns:
• 2 eggs, room temperature (or flaxseed meal & water egg substitute)
• 1/3 cup sour cream, dairy or non-dairy (or So Delicious® plain coconut yogurt or coconut Greek style yogurt)
• 1/2 cup milk, or non-dairy milk (So Delicious® Coconut Milk or Almond +Protein Milk)
• 3 Tbs. melted coconut oil, or light olive oil or grapeseed oil
• 6 Tbs. light agave nectar or honey
• 1/2 tsp. orange or lemon extract
• 2 cups gfJules™ All Purpose Gluten Free Flour
• 2 Tbs. flaxseed meal (or use 2 Tbs. gfJules™ Flour)
• 1 tsp. salt
• 2 tsp. pumpkin pie spice (or mixture of cinnamon, nutmeg, ginger and cloves)
• 1/2 tsp. allspice
• 1 Tbs. freshly grated orange or lemon zest (or use dried orange or lemon peel)
• 2 1/4 tsp. rapid rise/instant/bread machine yeast -1 packet – (Red Star® Quick Rise Yeast)
• 1 cup baking raisins (or regular raisins, boiled in water, then well drained)
• Egg wash:
• 1 large egg + 1 Tbs. water (or dairy or non-dairy milk of choice)
• Icing:
• 1 cup confectioner’s sugar
• 1 1/4 – 1 1/2 Tbs. milk, dairy or non-dairy (or may use orange juice)
• 1 tsp. freshly grated orange or lemon zest (or use dried orange or lemon peel)
• 1/4 tsp. orange or lemon extract

Preparation

Step 1

In a large mixing bowl, stir the eggs, sour cream, milk, oil, agave and extract.

In a separate bowl, whisk together dry ingredients. Slowly stir into the large mixing bowl, using a paddle attachment on a stand mixer, or mixing by hand with a wooden spoon.

Beat for 2 minutes until all ingredients are integrated well, then stir in the raisins.

Line a baking sheet with parchment paper and set aside.

Scoop batter onto parchment using an ice cream scoop or large spoon. They should form approximately 8 smooth buns (wet a rubber spatula to smooth tops, if necessary). Cut a cross slightly into the top of each bun using a sharp knife (or skip this step for smoother buns, using the glaze to draw the cross once cooled).

Set aside to rise in a warm area for 1 hour (on top of a preheating oven, or in an oven preheated to 200F, then turned off, is a good place to rise the buns). Once risen, brush buns with egg wash or milk of choice.

Preheat oven to 375 F (static) or 350F (convection).

Bake buns for 15 minutes; check for doneness with a toothpick. Remove to cool.

Whisk together the icing ingredients, taking care not to add too much liquid or the icing will drip all the way off the buns.

Once the buns are fully cooled, slowly spoon icing in a line across each cut of the cross on the top of the buns.

Per a Reviewer:
After making a couple of batches I had the idea to try making it without the spices or raisins and a little less honey and they turned out just like a regular dinner roll! These rolls have become a family favorite and go great with any meal.