Gluten-Free 

HOT CROSS BUNS

•BUTTERMILK •YEAST •GLUTEN-FREE FLOUR •XANTHAN GUM •CREAM OF TARTAR •SALT •CINNAMON •NUTMEG •SUGAR •BUTTER •ORANGE ZEST •EGGS •DRIED CURRANTS •EGG WHITE •VANILLA EXTRACT •powdered sugar •milk

Ingredients:

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In a small sauce pan, warm buttermilk.

Remove buttermilk from the heat, and add yeast. Let sit for 5-10 minutes.

In a separate bowl, whisk together flour, xanthan gum, cream of tartar, salt, cinnamon, and nutmeg. Set aside.

Cream together sugar, butter, and orange zest. BLEND IN THE EGGS.

Alternate adding both the flour mixture and the buttermilk to the butter mixture.

Continue to mix until the dough pulls away from the sides of the bowl and is smooth.

Add currants.

Cover the dough and LET rest for about 1 hour.

Divide the dough into 12 equal parts.

Shape each into a ball and place on A baking sheet, leaving about 1 inch between each bun.

Cover and let rise in a warm location until almost doubled in size, about 1 hour.

With a sharp knife, slash a cross in the top of each bun, about 1/4" deep.

Brush each bun with egg white.

Bake at 375ºF for about 30 minutes, 'til golden brown.

During the last 15 minutes of bake time, mix butter, vanilla, powdered sugar, and milk together.

Once cooled, use a pastry bag to pipe the glaze over the slashed crosses in the buns.

Serve and enjoy!