Hot Cross Buns
- Yield: 6 large buns
- Prep time: 2 hours 45 minutes (including rising)
- Total time: 3 hours 15 minutes, plus 1 hour cooling time
Ingredients
- 4 1/2 teaspoons active dry yeast
- 1 1/2 cups plus 2 tablespoons warmed whole or 2% milk
- 1 cup sorghum flour
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup tapioca starch
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/4 cup + 2 tablespoons demura sugar
- 4 tablespoons butter, room temperature
- 3 large eggs + 1 egg yolk, room temperature
- 1 cup golden raisins
- 3/4 cup citron
- 1/4 cup diced candied green cherries
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/8 teaspoon vanilla
Directions
- Coat six 1 3/4 cup rectagle oven-safe dishes with non-stick cooking spray and place on a baking sheet.
- Preheat oven to 200° then turn off. Meanwhile, whisk together flours, starch, salt, spices, sugar and xanthan gum in a 4 qt bowl. In a liquid measuring cup, mix warmed milk and yeast and proof for 20 minutes. Add eggs, butter, and yeast mixture to dry ingredients. Beat with a hand mixer on high for 5 minutes. The dough will be like thick elastic cake batter, not like traditional bread dough. Add fruit and beat for 1 more minute.
- Transfer to prepared dishes and divide evenly. Place in a warm oven until risen to or just above edge of pan, about 1 hour and 30 minutes. Remove from oven and preheat to 400°.
- Mix 1 tablespoon water with egg yolk. Brush tops of buns.
- Reduce oven to 350°. Place buns in oven and bake for 30 minutes. Remove buns immediately from baking dishes and cool completely on cooling rack. If necessary, run knife around the edges to loosen before removing.
- Icing: Combine the ingredients with a fork. Scrape the icing into a sandwich bag. Snip the end of the bag with scissors.
Source: Steve