2tablespoonsweet rice flour(I didn't have this, so I ground 2 tablespoon of Arborio rice until it was very, very fine, and then measured 2 tbsp)
¼cupsugar(divided)
1 ¾cupgluten-free flour(the book has a recipe for this, but I used Trader Joe's brand)
1 ¼teaspoonxanthan gum
½teaspoonsalt
2eggs
2tablespoonvegetable oil
½cupdried cherries
⅓cupcandied orange peel(or dried mandarin segments from Trader Joe's, as I used)
¾cuppowdered sugar
~1tablespoonmilk
½teaspoonvanilla
Instructions
Heat milk to 110F. Add yeast and 1 tablespoon sugar (and 1 tablespoon sweet rice flour, but I skipped that step). Stir until yeast dissolves, and let rest for 10 minutes. Yeast should proof and double in size. Meanwhile, grease a 12-cup muffin pan. The recipe originally called for a square cupcake pan so you could make larger, square buns.
Add gluten-free flour, remaining sugar, remaining sweet rice flour, xanthan gum, and salt in the bowl of a stand mixer. In a separate bowl, whisk together oil and eggs. Using the paddle attachment, mix dry ingredients. Add yeast mixture and egg mixture to bowl; mix until combined. Scrape the sides and bottom of bowl, and then beat on high for 3 minutes. Add fruit.
Scoop dough into prepared muffin pan. Fill cups ½ to ⅔ full. I only filled mine halfway, so they rose to the top of the pan; however, I also got 16 buns instead of 10-12, so ⅔ is likely the better way to go. Grease a sheet of plastic wrap well, then lay it over the buns. Set in a warm place to rise (like a preheated oven); let rise until dough has doubled in size.
Bake in center of oven at 375F for 15-20 minutes, until golden brown. I baked mine for 15, which was likely too long for smaller buns.
The recipe says to use a knife to cut around the edges of the buns and pry them loose; I waited 5 minutes to do this to make handling them easier. Cool on baking rack for 30 minutes before frosting.
Combine powdered sugar, milk, and vanilla to form a stiff frosting. The recipe tells you to put it into a bag and pipe it onto the buns in a cross shape. I added a little extra milk and drizzled it on the buns by hand. I stored them in plastic containers for us to eat over the next few days.