SO yesterday, when I was talking about food photography, I did talk about the Gluten Free Hot Cross Buns. I wanted to include the recipe all on it’s own because…they were delicious. I used Pamela’s Products once again. They are becoming my go to for gluten free baking since I don’t have the time to make up the flours myself. Having a child who can’t eat wheat, I still want him to experience a lot of baking like I did in my childhood. I want him to wake up in the morning smelling fresh bread or pies or cakes or cookies on Christmas Eve.
Through the process of learning to bake gluten free for Pookah, I am reminded that I enjoy baking. I enjoy the whole process.
- 1 1/2 cup warm milk
- 5 teaspoons active dry yeast
- 1 teaspoon of sugar
- 4 cups of Pamela's Artisan Flour Blend
- 1/2 cup sugar
- 1 1/2 tsp of ground allspice
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 cup plus 2 TBSP cold butter
- 1 large egg
- 1 large egg yolk
- 1/3 cup of golden raisins
- 2 tsp finely grated orange zest
- 2 tsp finely grated lemon zest
- 3 TBSP granulated sugar
- 1 large egg
- Frosting 1/4 cup butter, very soft
- 1 cup of powdered sugar
- 1 to 2 TBSP milk
- This recipe is copied,with a few modifications from Pamelasproducts.com
- In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
- Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer. Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins, and zests. Mix on medium until dough comes together, about a minute. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
- Line two baking sheets with parchment or oil two large baking pans.
- On a floured surface with oiled hands knead dough briefly and form into two 12-inch long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 inch apart on baking sheets, or in greased pan. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
- Preheat oven to 400°. While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. Brush buns with egg glaze. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 15 to 18 minutes.
- Transfer buns to a rack to cool slightly. Serve buns warm or at room temperature.
- Mix softened butter with powdered sugar, add milk to make a frosting that can be dripped from a spoon to form the cross on the top of the buns.
- Chef's note: Feel free to substitute citron or other dried fruits for the raisins and currants. I think i'll try blueberries of course, next time.
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