Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 3/4 cup raisins or currants
  • 2 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup warm milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk

Instruction

  • Proof the yeast first by mixing the yeast and sugar in 1/2 cup warm water. Let the yeast stand for 10 minutes until foamy.
  • Soak 3/4 cup raisins in 1 cup hot water to let the raisins plump up. Set aside. (Remember to drain the raisins before adding to the dough).
  • 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 in egg and vegetable oil to the warm milk.
  • Add the dry ingredients, proofed yeast and drained raisins to the milk mixture. Stir until combined. The dough will be wet and sticky.
  • Cover the dough with a towel and place in a warm dark place to rise and double in size, about 1 hour.
  • Turn the dough over to a well floured surface and shape into a ball gently. Since this is gluten free you do not have to knead this dough.
  • 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 again until each bun has doubled in size.
  • Preheat oven to 400 degrees F. Bake the buns for 12 – 15 minutes, until nice and golden. Remove and let cool on a cooling rack.