Gluten-Free Hot Cross Buns Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free spiced yeast buns with currants and orange icing. These aromatic, subtly sweet buns are traditionally eaten at Easter but work as a festive breakfast or snack anytime.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
- ½ cup (100g) granulated sugar
- 2 ¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 cup (240ml) water warm
- 1 cup (240ml) whole milk warm
- 2 tablespoons orange juice
- 2 large eggs
- 6 tablespoons (85g) butter melted
- 3/4 cup (110g) currants, or 1 cup raisins
- 1 egg
- 1 tablespoon water
- 2 cups (240g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk (or orange juice)
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 45m
- Sodium
- 339mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 45mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.