MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Hot Cross Buns
Categories: Breads, Fruits, Spices, Dairy
Yield: 8 Buns

2 ts Yeast
1 ts Sugar
1/2 c Warm water
3/4 c Raisins or currants
2 1/2 c Bob's Red Mill gluten-free
- 1-to-1 baking flour
1 ts Salt
1/2 c Sugar
1 ts Vinnamon
2 ts Baking powder
1 ts Baking soda
1 c Warm milk
1 lg Egg
1/2 c Oil
1 c Confectioner's sugar
1 c Vanilla
2 tb (to 3 tb) milk

Set oven @ 400ºF/205ºC.

Mix the yeast and sugar in 1/2 cup warm water.

Let stand for 10 minutes until foamy.

Soak raisins (or currants) in 1 cup hot water to plump
them up.

Set aside.

In a large bowl, whisk together flour, salt, sugar,
cinnamon, baking powder and baking soda.

In a large pot, heat 1 cup milk until very hot but not
boiling.

Let the milk rest until warm.

Whisk egg and vegetable oil into the warm milk.

Add the rest of the dry ingredients, proofed yeast and
drained raisins to the milk mixture, and stir until
combined.

The dough should be wet and sticky.

Cover dough with a towel and place in a warm, dark
place to rise for about an hour.

Dough should double in size.

Turn dough over onto a well-floured surface and gently
shape into a ball.

Divide the dough into 8 equal parts.

Shape each piece into a ball and place on a parchment
lined baking sheet.

Let the dough rest until each bun has doubled in size.

Bake buns for 12 to 15 minutes, until nice and golden.

Remove buns and let cool.

In a small bowl, combine the confectioner's sugar,
vanilla and milk.

Whisk vigorously until there are no more clumps.

Icing should be nice and thick.

If it’s too thick, add more milk 1 teaspoon at a time.

Transfer the icing to a piping bag and pipe an X over each bun.

Serve.

Recipe courtesy of Catherine Pappas

RECIPE FROM: https://www.thedailymeal.com

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