![]() I’ve had great success now using Authentic Foods gluten-free multi-blend in these and all my gluten-free roll recipes. For years I’ve recommended using Gluten Free Mama’s Almond Flour Blend but it has become very difficult to find in stores or online.You could also soak your currants in rum, apple juice, or even just warm water. This helped the currants be a little more moist and added just a hint of flavor to the rolls, which I loved. You’ll notice that I decided to soak my Zante currants in warm orange juice.Note that Zante currants are not actually currants, which is why I specified what they are called. They can usually be found in a box near the raisins and dried cranberries at your local store, though I admit I had to go to 2 stores before I could find them here locally! You can also order online – I get them here at usually or these Gerbs brand currants ( via Amazon here) that are on dedicated gluten-free and allergy free lines. Why? They are so small that they add just a bit of flavor without a weird mushy texture that you can get from raisins. They are made from tiny grapes and I’ve found that while I dislike raisins, I do like Zante currants. While you could use raisins in these, I opted to use Zante currants.Notes on ingredients and substitutions for these gluten-free hot cross buns: ![]() I made just a few changes and they worked perfectly. Those rolls are so good and so many of you have had success with making them. I went with my tried and true gluten-free dinner rolls recipe for the base for these hot cross buns. You can make these with the dairy-full equivalents too! I easily swapped out milk for cashew milk or flaxmilk, and replaced butter with coconut oil. Many of the recipes that I looked at for hot cross buns were made with a good amount of dairy, but since I have so many dairy-free readers, I really wanted this recipe to be dairy-free too. I decided to go with a classic take on them, using spices and Zante currants in mine. Some bakers like to include other dried fruits, candied orange, or zest in their buns too. Raisins or Zante currants were almost always included. Spices like cinnamon, nutmeg, cloves or allspice are common ingredients. I enjoyed looking around the internet and in cookbooks for inspiration of typical ingredients in hot cross buns. I’d only had hot cross buns once before, many years ago, so I wasn’t sure what all was usually in them. I enjoyed reading a bit about the history of hot cross buns in this article from the Kitchn. There are a number of theories about the origin of hot cross buns, but they’ve definitely been around for hundreds of years. Hot cross buns are a sweetly spiced dough filled with raisins or Zante currants, shaped into rolls, baked, then iced with a simple frosting in the shape of a cross. Whether you enjoy these gluten-free Hot Cross Buns on Good Friday or Easter Sunday, or any other day this spring, I think you’ll love them! I’ve got just the addition to your family’s Easter traditions. These are a new tradition for my family and hope you and your family will enjoy them too! Serve the buns while they're still warm.I’m so excited to bring you this recipe for gluten-free Hot Cross Buns. Brush the warm jam over the tops of the buns. Pass through a sieve to remove any lumps. Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Bake the hot cross buns for 15-20 mins or until deep golden brown.ĩ. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns.Ĩ. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Heat the oven to 200 degrees on a fan oven.ħ. Cover with lightly oiled cling film and leave to rise for 45 mins.Ħ. ![]() Arrange the buns on the baking sheet, leaving a 2cm space between each one. Divide the dough into 12 even-sized pieces. Knock the dough back by turning it out onto your surface and gently punching out the air. Line a large baking sheet with baking parchment. Form into a ball, return to the bowl, cover and leave to rise for another hour.ĥ. Spread the orange zest and sultanas onto the dough and knead again until everything is well distributed. Turn the dough back onto the surface and flatten into a round. Cover and leave in a warm spot to rise, for 1 hour or until doubled in size.Ĥ. ![]() Shape into a ball and put into a lightly oiled mixing bowl. Knead the dough by stretching it back and forth on the surface for 5 - 7 mins or until smooth, springy and elastic. Tip the dough out of the bowl onto a lightly floured surface.ģ. Make a well in the centre and pour in the milk mixture, combine with a wooden spoon to create a sticky dough. Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Add the spread, remove from the heat and allow to melt. Over a medium heat, simmer the almond milk in a saucepan.
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