Gluten Free Hot Cross Buns Recipe
3 Cups GF flour blend (I used 1 cup Tapioca starch, 1 cup Buckwheat flour, 1/2 cup Sorghum flour, 1/2 super-fine white rice flour)
2 tsp Xantham gum (omitt if your GF flour blend has it already)
1/2 cup Brown Sugar
1 satchet instant yeast (about 4 tsps)
1/2 tsp ground cardamom
1/2 tsp cinammon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1 tsp lemon juice
2 tsp vanilla extract
1 tsp apple cider vinegar (any vinegar will do)
3/4 cup warm milk (100 degrees F)
2 extra large eggs + 1 egg yolk (room temperature)
4 tbs of Butter, melted, cool
3 tbs of coconut oil (in liquid form, can substitute for butter if you don't have any)
1 cup of Sultanas (or currants, dates, choc chips, whatever takes your fancy. I used M&Ms I had leftover from my last batch)
1 cup icing sugar mixture
1/4 cup cream
1. Combine half the sugar and the warm milk together, stirring to dissolve. Add the yeast, and allow to stand for about 5 minutes whilst the yeast proves (it is ready when it starts to become bubbly and smells yeasty).
2. Combine the flour blend, the xantham gum, the rest of the sugar, the spices and salt in a stand mixer bowl, and mix until completely combined. (Alternatively, just mix with a damp wooden or plastic spoon).
3. Add the Lemon Juice, Vanilla, Vinegar, Eggs, Butter, Oil and the proven yeast/milk mixture to the bowl.
4. Mix on a low speed with the Dough Hook in place to combine (or, again, with the spoon). Once combined, mix on a high speed for about 6 minutes, brushing down the sides with a spatula to ensure it all gets incorporated. The aim is to have a very sticky dough but not runny, like traditional GF bread dough. You want to be able to shape and form it, but if you touch it it's very sticky. Alternatively, you can do this by hand. It takes some elbow grease but you must work hard to combine everything. Once the dough looks right, add the Sultana's, and mix briefly until they are distributed throughout the dough.
5. Line 2 baking trays with baking paper. Using a 1/3 cup as a scoop, and a wet spoon to shape, scoop the dough out and shape it in to the form of a small roll. Space them about 2 inches apart. You should make around 9.
6. Place in a warm place to rise. You want them to be about 150% of their original size.
7. Pre-heat the oven to 190 degrees (170 fan forced). Brush them buns with the cream. Place them on the same shelf if possible, in the middle of the oven, and cook them from 20-30 minutes. You will know they are done when they sound hollow when tapped, the top is a nice light brown, and they don't collapse or fall apart when you try to bend them. Keep an eye on them, lest they burn!
8. Cool on a wire rack. When they are cooled, combine the Icing Sugar mixture with enough water to form a thick paste. I didn't bother piping the crosses (cause I am terrible at piping), but if you are a perfectionist, fit a plain tip to your piping bag with a relatively small circumference, and pipe your crosses on. If the mixture is too runny, add more sugar, if it is too stiff to pipe, add more water.