Gluten-Free
HOT CROSS
BUNS
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•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.
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Remove buttermilk from the heat, and add yeast. Let sit for 5-10 minutes.
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In a separate bowl, whisk together flour, xanthan gum, cream of tartar, salt, cinnamon, and nutmeg. Set aside.
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Cream together sugar, butter, and orange zest. BLEND IN THE EGGS.
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Alternate adding both the flour mixture and the buttermilk to the butter mixture.
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Continue to mix until the dough pulls away from the sides of the bowl and is smooth.
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Add currants.
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Cover the dough and LET rest for about 1 hour.
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Divide the dough into 12 equal parts.
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Shape each into a ball and place on A baking sheet, leaving about 1 inch between each bun.
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Cover and let rise in a warm location until almost doubled in size, about 1 hour.
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With a sharp knife, slash a cross in the top of each bun, about 1/4" deep.
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Brush each bun with egg white.
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Bake at 375ºF for about 30 minutes, 'til golden brown.
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During the last 15 minutes of bake time, mix butter, vanilla, powdered sugar, and milk together.
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Once cooled, use a pastry bag to pipe the glaze over the slashed crosses in the buns.
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Serve and enjoy!
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