Cooking and Serving: 50 minutes | 8 buns
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | ⅝ cup (75 g) tapioca starch/flour
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8 buns
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
⅝ cup (75 g) tapioca starch/flour
½ cup (100 g) granulated sugar
1 tablespoon (9 g) instant yeast, (See Recipe Notes)
1 teaspoon (4 g) cream of tartar, (See Recipe Notes)
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground allspice
Grated zest of 1 medium lemon, about 1 tablespoon
Grated zest of 1 small orange, about 1 tablespoon
1 teaspoon pure vanilla extract
½ teaspoon apple cider vinegar
¾ cup (6 fluid ounces) warm milk
1 (50 g (weighed out of shell)) egg, at room temperature
1 (25 g) egg yolk, at room temperature
8 tablespoons (112 g) unsalted butter, melted and cooled
5 ounces dried currants
1 egg, any size, at room temperature
¼ cup (30 g) confectioners’ sugar
½ cup (58 g) confectioners’ sugar
1 to 2 teaspoons milk
Instructions
MAKE THE BUNS
In the bowl of a stand mixer fitted with a paddle attachment, place the.
flour, xanthan gum, tapioca starch/flour, granulated sugar, yeast, and cream.
of tartar. Whisk to combine well.
Add the cream of tartar, salt, cinnamon, cardamom, allspice, lemon zest and.
orange zest, and whisk again to combine well.
Add the vanilla, vinegar, milk, 1 egg and egg yolk, and the melted butter.
Beat until very smooth and uniform in color and texture. The dough will be.
Turn off the mixer, add the currants to the dough, and mix until they’re.
evenly distributed throughout the dough.
Cover the dough and allow it to rest, covered, for about 45 minutes. It won’t.
visibly rise very much. Line a rimmed baking sheet with unbleached parchment.
paper, and set it aside.
Divide the dough into 8 approximately equal pieces. Working with one piece at.
a time on a surface lightly dusted with tapioca starch, roll each piece of.
dough into a tight ball.
The dough should be relatively easy to work with, but sprinkle lightly with.
more tapioca starch as needed to prevent sticking. If the dough separates at.
all, pinch it together and continue to shape.
Place the buns about 1½ -inches apart on the prepared baking sheet.
Cover the baking sheet with lightly oiled plastic wrap, and place in a warm,.
draft-free environment to rise until about 150% of their original size.
In warmer, more humid environments, they may rise sufficiently in 45 minutes.
to an hour. Otherwise, it may take much longer.
MAKE THE GLAZE
While the buns are nearly done rising, preheat your oven to 350°F and make.
the egg glaze. In a small bowl, place the egg and beat it well. Add the 1/4.
cup of confectioner’s sugar, and beat to combine well. You should have a.
Once the rolls have finished rising, with a sharp knife, slice a cross (+) on.
top of each roll about 1/4-inch deep. Using a pastry brush, brush the top of.
each bun generously with the egg glaze.
Place the baking sheet in the center of the preheated oven and bake until the.
buns are golden brown and firm to the touch, about 30 minutes. Allow the buns.
to cool for about 10 minutes on the baking sheet before transferring them to.
a wire rack to cool completely.
MAKE THE ICING
Once the buns are cool, make the icing for the cross. In a medium-sized bowl,.
combine the ½ cup confectioner’s sugar with 1 teaspoon milk. Mix to combine.
well. It will form a thick paste. Thin it with some more milk, a drop or two.
at a time, until it falls off the spoon slowly but steadily.
Once the rolls have cooled completely, place the icing in a pastry bag fitted.
with a small, plain tip, and pipe a cross (+) neatly over the cross you made.
with a knife, on each roll. If you attempt to ice the cross before the rolls.
are completely cool, the icing will melt and run.
Allow the icing to set and serve. Leftovers can be frozen in a single layer,.
then wrapped tightly with freezer-safe wrap. Defrost at room temperature,.
then sprinkle lightly with water and refresh in a warm toaster oven.
MAKE THE ICING
Once the buns are cool, make the icing for the cross. In a medium-sized bowl,.
combine the ½ cup confectioner’s sugar with 1 teaspoon milk. Mix to combine.
well. It will form a thick paste. Thin it with some more milk, a drop or two.
at a time, until it falls off the spoon slowly but steadily.
Once the rolls have cooled completely, place the icing in a pastry bag fitted.
with a small, plain tip, and pipe a cross (+) neatly over the cross you made.
with a knife, on each roll. If you attempt to ice the cross before the rolls.
are completely cool, the icing will melt and run.
Allow the icing to set and serve. Leftovers can be frozen in a single layer,.
then wrapped tightly with freezer-safe wrap. Defrost at room temperature,.
then sprinkle lightly with water and refresh in a warm toaster oven.
Notes
* ¾ teaspoon kosher salt
* ¼ teaspoon ground cinnamon
* ½ teaspoon ground cardamom
* ¼ teaspoon ground allspice
* Grated zest of 1 medium lemon, about 1 tablespoon
* Grated zest of 1 small orange, about 1 tablespoon
* 1 teaspoon pure vanilla extract
* ½ teaspoon apple cider vinegar
* ¾ cup (6 fluid ounces) warm milk
* 1 (50 g (weighed out of shell)) egg, at room temperature
* 1 (25 g) egg yolk, at room temperature
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 5 ounces dried currants
* 1 egg, any size, at room temperature
* ¼ cup (30 g) confectioners’ sugar
* ½ cup (58 g) confectioners’ sugar
* 1 to 2 teaspoons milk
* In the bowl of a stand mixer fitted with a paddle attachment, place the
flour, xanthan gum, tapioca starch/flour, granulated sugar, yeast, and cream
of tartar. Whisk to combine well.
* Add the cream of tartar, salt, cinnamon, cardamom, allspice, lemon zest and
orange zest, and whisk again to combine well.
* Add the vanilla, vinegar, milk, 1 egg and egg yolk, and the melted butter.
Beat until very smooth and uniform in color and texture. The dough will be
* Turn off the mixer, add the currants to the dough, and mix until they’re
evenly distributed throughout the dough.
* Cover the dough and allow it to rest, covered, for about 45 minutes. It won’t
visibly rise very much. Line a rimmed baking sheet with unbleached parchment
paper, and set it aside.
* Divide the dough into 8 approximately equal pieces. Working with one piece at
a time on a surface lightly dusted with tapioca starch, roll each piece of
dough into a tight ball.
* The dough should be relatively easy to work with, but sprinkle lightly with
more tapioca starch as needed to prevent sticking. If the dough separates at
all, pinch it together and continue to shape.
* Place the buns about 1½ -inches apart on the prepared baking sheet.
* Cover the baking sheet with lightly oiled plastic wrap, and place in a warm,
draft-free environment to rise until about 150% of their original size.
* In warmer, more humid environments, they may rise sufficiently in 45 minutes
to an hour. Otherwise, it may take much longer.
* While the buns are nearly done rising, preheat your oven to 350°F and make
the egg glaze. In a small bowl, place the egg and beat it well. Add the 1/4
cup of confectioner’s sugar, and beat to combine well. You should have a
* Once the rolls have finished rising, with a sharp knife, slice a cross (+) on
top of each roll about 1/4-inch deep. Using a pastry brush, brush the top of
each bun generously with the egg glaze.
* Place the baking sheet in the center of the preheated oven and bake until the
buns are golden brown and firm to the touch, about 30 minutes. Allow the buns
to cool for about 10 minutes on the baking sheet before transferring them to
a wire rack to cool completely.
* Once the buns are cool, make the icing for the cross. In a medium-sized bowl,
combine the ½ cup confectioner’s sugar with 1 teaspoon milk. Mix to combine
well. It will form a thick paste. Thin it with some more milk, a drop or two
at a time, until it falls off the spoon slowly but steadily.
* Once the rolls have cooled completely, place the icing in a pastry bag fitted
with a small, plain tip, and pipe a cross (+) neatly over the cross you made
with a knife, on each roll. If you attempt to ice the cross before the rolls
are completely cool, the icing will melt and run.
* Allow the icing to set and serve. Leftovers can be frozen in a single layer,
then wrapped tightly with freezer-safe wrap. Defrost at room temperature,
then sprinkle lightly with water and refresh in a warm toaster oven.
Instant yeast is also called bread maker or rapid rise yeast. If you don’t have
it, you can use a bit more than 11 grams of active dry yeast, but first you’ll
have to prove it in the milk.
Cream of tartar is often easily found in the spice section of larger grocery
stores. If you don’t have it and can’t get it, you can try using 1 teaspoon of
freshly-squeezed lemon juice in its place. Just reduce the milk amount, so the hydration ratio is intact.
Nutritional information is provided as a courtesy and is, at best, approximate
per serving. It should not be relied upon.
Fat: 0.5g | Cholesterol: 57mg | Sodium: 268mg | Potassium: 252mg | Fiber: 3g |
Sugar: 25g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Hot cross bun with frosting cross on small white plate with butter in background
cross bun with frosting cross on small white plate with butter in background
Words Hot Cross Buns with one bun cut in half with butter, one whole on wire
rack, and one whole on tray
Hot Cross Buns with one bun cut in half with butter, one whole on wire rack, and