Learn to make soft, delicious gluten-free hot cross buns effortlessly. Perfect for any occasion, these buns are a delightful treat!
Deliciously Fluffy Treats Perfect for Any Occasion!
Gluten-free hot cross buns are a delightful treat that can be enjoyed not only during Easter but throughout the year. These soft and delicious buns are a great alternative for those who need to avoid gluten. The recipe involves simple ingredients and straightforward steps, making it accessible for bakers of all skill levels. With the right technique, you can achieve a fluffy texture and rich flavor that rivals traditional hot cross buns.
Perfect for sharing with family and friends, gluten-free hot cross buns can be served fresh from the oven or toasted with a bit of butter. The warm spices and raisins or currants incorporated into the dough add a festive touch, making these buns a favorite during the holiday season. Whether you’re hosting a gathering or simply indulging in a homemade treat, these buns are sure to impress.
Whip Up a Batch of Heavenly Buns: The Ultimate Guide to Fluffy Gluten-Free Delights!
Hey y’all Today I’m going to show you how I make my gluten-free hot cross buns Hot cross buns if you don’t know are little sweet buns traditionally served around Easter to signify the crucifixion and resurrection of Christ They’re filled with raisins or currants I use raisins And I also added chopped dried apricots this time They’re glazed and a.
Cross is piped on top And they’re so darn soft and yummy y’all So let’s get into it and I’ll show you how to make them Before I start on the dough I had to soak my raisins and this is how I did it I poured boiling water to cover over 200 g of raisins in a small bowl and let them soak for 1 hour I then drained the water completely and set them aside.
Until I’m ready to use them So getting to the dough This dough is a version of my sweet dough with a few changes I’ll add 360 mil of milk 10 g of whole psyllium husks 24 g of instant yeast a half teaspoon each cinnamon and cardamom and 1/4 teaspoon each nutmeg and allspice two large.
Eggs 169 g of softened butter the soaked and drained raisins and this is just a handful or so of chopped dried apricots It’s maybe like 40 gram or so You don’t need to be precise and you can leave them out if you want 200 g of light brown sugar And then I have 490 g of Kim’s gluten-free bread flour.
Blend You’ll find the recipe for this on my website And finally 7 g of baking powder and 6 g of kosher salt And I’m just going to get this on my mixer using the dough hook and mix it for five minutes like I do almost all of my other bread doughs People often ask if you can use a.
Handheld mixer And while you can especially if yours has the dough hook attachments it will be a thicker dough y’all So just know it’ll probably take longer and you may have to stop a few times to avoid your uh motor from burning out It is raining so hard outside So if you hear that in the background that’s.
What it is I apologize I am right next to my window and you can just hear it like crazy It is like a monsoon out there All right this is done So I’ll just need to scrape it into the center of the bowl Or you could scoop it into another bowl if you need to And I’ll cover this And I’ll let it.
Do a cold rise overnight in the fridge Okay this dough is nice and cold now y’all Cold dough is much much easier to work with That’s why I always recommend letting the dough sit in the fridge overnight I know some of you are impatient and you want bread now And I don’t blame you but if you look at most gluten-filled bread recipes most of them.
Aren’t made in under like 4 hours either because the fermentation really develops flavor So just think of the waiting time as you’re developing flavor because honestly you really are developing flavor at the same time as making the dough much easier to work with I’m just kneading this to get it into a smooth dough Nothing to do with.
Developing gluten obviously This is a gluten-free channel after all All right I’ll divide this into equal pieces And I’m using a scale for this Feel free to eyeball it if you want to I’m making roughly like 4.5 oz rolls So they’re a little bigger than a typical roll I would make Normally I make 2 to 3 oz but.
I felt like I wanted to go big or go home with these So if you want to make smaller feel free I wouldn’t go much bigger though than the 4.5 because they’ll have a really hard time baking all the way through Y’all have seen me do this a million times by now or at least those of you who have seen my other videos But.
If this is your first time it’s so easy You want to kind of bring the edges of the dough into the center like this and then pinch it like a little purse if you will And then flip it over and on an unflowered part of your counter because you need that friction Cup your hand into like a backwards C and just roll it around And the friction will allow the.
Bun to stick a little bit to the counter and make it more taut And then you just use your bench scraper to scrape it up and put it in your pan Easy peasy Okay I’m using a 9 by13in baking dish that I’ve just sprayed with non-stick spray And I’m going to cover these with plastic wrap and allow them to proof until they’re nicely touching and puffed.
Noticeably bigger but not quite doubled in size Now sometimes a cross is piped on the buns with a thin down dough but I never have liked that version much So I do the powdered sugar glaze But before I bake them I’m going to actually take my bread lom or you could use a like a pairing knife and cut across in the.
Tops And this will make it perfect afterwards You’ll see I’m going to bake these at 350 for 25 to 30 minutes or until they’re beautifully golden brown and the cross has opened up perfectly The reason I cut the cross in started as an experiment because I saw these huge hot cross buns at Publix that had a thick icing cross.
On top that looked like it was piped into the dough So this is what I came up with and I think it’s absolutely perfect Now I’ve got about 1/4 cup or 60 g of apricot preserves here that I’ve mixed with a tablespoon or so of water And I put that in the microwave And I’ll just brush each of the rolls with this glaze This not only provides flavor but.
More importantly it prevents the rolls from drying out And this is super simple just like any other powdered sugar glaze It’s just a cup of powdered sugar a dash of vanilla about a half a teaspoon or so and just a little bit of milk I start I always start with a minimal amount of milk y’all Cuz you know how just a tiny.
Bit of liquid added to that powdered sugar can make it real thin in a matter of seconds And then you’ll just constantly be trading off either adding more powdered sugar or more milk And I want this to be on the thicker side just like those I saw at Publix Now it helps to put this in a piping bag but you could also use a Ziploc bag if.
You don’t have any um piping bags handy Okay see now I already have a stencil of sorts to just fill with the icing and it doesn’t run off the tops Y’all these buns are heavenly if I do say so myself They are soft and tender and they have an amazing flavor from the raisins and the apricots and of course those spices I think the.
Cardamom really makes them Y’all don’t leave that out unless of course you don’t like it But I really think the cardamom makes them If you’ve been missing these in your life or if you’ve never even had them or heard of them now’s your chance to make them I think they’re better than any gluten-filled ones I’ve ever.
Had Enjoy
