Gluten-free hot cross buns

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

1 teaspoon finely grated orange rind

1/3 cup (80ml) apple juice

3 cups (305g) gluten-free plain flour ½ cup (60g) tapioca flour

1 teaspoon xanthan gum

¼ cup (55g) caster sugar

1 teaspoon ground cinnamon

1 teaspoon mixed spice

1/3 cup (55g) currants

1/3 cup (50g) sultanas

FLOUR PASTE

½ cup (65g) gluten-free plain flour 2 teaspoons caster sugar

SPICED GLAZE

1/3 cup (75g) firmly packed brown sugar ½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 Whisk milk and yeast together to combine. Set aside for 10 minutes or until foamy. Add butter, egg, orange rind and apple juice and whisk to combine.

2 Place flour, tapioca flour, xanthan gum, sugar, cinnamon and mixed spice 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 currants and sultanas and mix to combine.

3 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.

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

5 FLOUR PASTE Combine 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.

6 Bake for 20-25 minutes or until golden brown and cooked when tested with a skewer.

7 SPICED GLAZE Meanwhile, place sugar, spices and 1/3 cup (80ml) water in a small saucepan; bring to the boil, stirring until sugar dissolves. Simmer, stirring occasionally, for 5 minutes or until thickened slightly. Cool.

8 Brush hot buns with Spiced Glaze and enjoy while still warm.

Suitable to freeze.