Sticky date hot cross buns with butterscotch glaze

MAKES 8 BUNS PREP + COOK TIME 45 MINUTES +1¼ HOURS STANDING TIME)

¾ cup (180ml) lukewarm milk

3 teaspoons (10g) dried yeast

100g unsalted butter, melted and cooled 1 egg, at room temperature

14 medjool dates, pitted and finely chopped ⁄ cup (60ml) boiling water

3 cups (305g) gluten-free plain flour

½ cup (60g) tapioca flour

1 teaspoon xanthan gum

¼ cup (55g) firmly packed brown sugar 2 teaspoons mixed spice

1 teaspoon vanilla extract

FLOUR PASTE

½ cup (65g) gluten-free flour

2 teaspoons caster sugar

BUTTERSCOTCH GLAZE

60g unsalted butter, chopped

½ cup (110g) firmly packed brown sugar ⁄ cup (80ml) pure cream

1 Whisk milk and yeast together to combine. Set aside for 10 minutes or until foamy. Add butter and egg then whisk to combine.

2 Meanwhile, place the dates and boiling water in a small heatproof bowl, set aside for 10 minutes.

3 Place flour, tapioca flour, xanthan gum, sugar, mixed spice and vanilla in the bowl of an electric mixer; add the milk mixture. Using a dough hook, mix for 3 minutes or until a very sticky dough. Add the date mixture and mix to combine.

4 Divide the dough into 8 equal portions. Using very wet hands shape into balls and place, 1cm apart, on a small baking tray lined with non-stick baking paper. Spray lightly with oil and cover loosely with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.

5 Preheat oven to 220°C (200°C fan-forced).

6 FLOUR PASTE Combine the flour and sugar in a small bowl. Gradually add 1/3 cup (80ml) water to form a smooth, stiff paste. Place in a piping bag fitted with a 5mm round nozzle. Pipe crosses over the buns.

7 Bake for 20 minutes or until golden brown and cooked when tested with a skewer.

8 BUTTERSCOTCH GLAZE Combine all ingredients in a small saucepan. Place over medium heat, bring to the boil then simmer for 5 minutes.

9 Brush hot buns with Butterscotch Glaze and enjoy while still warm. Serve drizzled with extra Butterscotch Glaze.

Suitable to freeze.