Gluten Free Hot Cross Buns

Instructions

1. Add the milk to a measuring jug and microwave for 30-40 seconds to warm it. Add 1 tsp sugar and yeast to the milk, then stir well to combine. Leave for 15-20 minutes to allow the yeast to activate. When a thick layer of foam has formed on top of the liquid (see image below), the yeast has been activated and you can move onto the next stage.
2. While the yeast is doing its thing, you can prepare the dry ingredients. In a stand mixer bowl or mixing bowl, combine 30g caster sugar, the plain flour, tapioca starch, xanthan gum, fine salt, nutmeg, all spice and cinnamon together.
3. Once the yeast is activated, add the liquid from the jug to the bowl, along with the melted butter and the large egg. Mix for a couple of minutes, then add the mixed fruit and orange zest. Mix again until the fruit is evenly distributed. The dough will not look like classic gluteny dough, it will resemble a thick paste - this is perfect, as gluten free bread dough needs to be wet in order to yield a yummy finished bun (rather than a dry, crumbly one).
4. Place your bowl close to the sink, along with a baking tray lined with non-stick baking paper. Wet your hands thoroughly and you will be able to handle the sticky dough without it sticking to you. I tend to leave the tap running slightly while I am shaping the buns, re-wetting my hands after shaping each one. Divide the mixture into six pieces of approx 90g each (a spatula is handy for this, as the dough is sticky and you'll need to scrape it out of the bowl), shaping each into a small bun shape with your wet hands. Space them on the baking tray, so that they have space to expand and rise.
5. Once you have 6 buns on your baking tray, cut a piece of cling film larger than the baking tray and grease one side of it with oil (olive/sunflower/vegetable oil all fine). Now make a little tent over the buns with the cling film, with the oiled side facing down (the oil will stop the cling film from sticking to the buns). Ensure the edges of the cling film are touching the tray, then allow the cling film over the buns to be baggy rather than tight, so that they have room to rise (see pic below). Leave the buns to rise/prove for 1 hour.
6. After the buns have risen, preheat the oven to 200C (fan). Place a pan of water in the oven on the lower shelf, as this steam will help keep the bun crust soft and allow them to bake without cracking too much.
7. While the oven is warming up, you can pipe the crosses onto the buns. Simply mix the 20g flour with 20ml water and stir to form a paste. Snip the end off a disposable piping bag to create a very small hole and scoop the paste into the piping bag. Pipe the flour mixture onto the buns in a cross shape per the picture below. Then place the buns into the oven (middle shelf) to bake for 15 minutes.
8. Mix your glaze while the buns are baking by combining the icing sugar with the orange juice. Then once the buns have baked, glaze them immediately while they are still hot. Transfer the buns to a wire rack to cool OR gobble them up straight away because they are seriously delicious when fresh!

Note: these gluten free hot cross buns are best enjoyed on the day of baking. However, if you have leftovers simply split the buns and toast them for a minute or two to refresh them and they will regain their lovely softness.