It is Easter weekend. We were invited to bring Paska (Ukranian Easter Bread) or Hot Cross Buns for a coffee time after church tomorrow. I tried a GF Paska recipe last week, and though it smelled delicious (even tasted good according to my hubby) – it looked awful. It fell as it cooled, so the inside was rather gooey-looking.
I also had a Hot Cross Buns recipe to try, so this morning I made them, and put them confidently into the oven. So far, so good. But I didn’t watch them carefully enough and they got too brown. Which made them very thick-crusted. The insides looked wonderful. That was enough encouragement to try again. I knew exactly what I’d done wrong. I tried again. Success!! Here’s the Hot Cross Bun recipe I used, the way I made them. The recipe is based on one by Rebecca Reilly, author of Gluten Free Baking. I love the flour blend. The original recipe is here: http://www.livingwithout.com/recipes/gluten_free_hot_cross_buns-2000-1.html
1 cup bean flour
2/3 cup tapioca starch
2/3 cup brown rice flour
2/3 cup arrowroot starch
⅓ cup sugar
2 tablespoons rapid-rise yeast
½ cup skim milk powder
1 tablespoon xanthan gum
1 teaspoon salt
1 tablespoon cinnamon
1 cup warm water
¼ cup light olive oil
3 eggs, lightly beaten
1 teaspoon vinegar
1 cup raisins
Grated lemon zest from 1 lemon
3 tablespoons melted butter, for brushing
Preheat the oven to 375 degrees. Lightly grease a cookie sheet.
Mix dry ingredients in mixing bowl. Add grated lemon zest.
In a smaller bowl, mix water, oil, eggs and vinegar, add to dry ingredients and beat for 5 minutes. Mix in raisins.
Using an ice cream/cookie scoop, scoop out dough and place on cookie sheet with a bit of space between each bun. Brush the buns with melted butter and cut an X into the top of each bun. Cover with a piece of plastic wrap and let rise in a warm, draft-free spot for 20 to 30 minutes.
Place buns in preheated oven and bake for 20 minutes until golden brown. Remove from oven and cool on a rack. When the buns are cool, drizzle icing over the scored X. Makes 15 buns.
Whisk powdered sugar, milk and vanilla together until smooth. Add more milk if icing is too thick.