Festive: Hot Cross Buns

INGREDIENTS

• Buns: 400g gluten free Flour
• 80g Brown Sugar
• 3 Tbsp Yeast
• 1 1/2 tsp Xantham Gum
• 1/4 tsp Salt
• 2 tsp Cinnamon
• 2 tsp Mixed Spice
• 60g Butter, melted
• 340ml Milk, warmed
• 1 tsp Cider Vinegar or White Vinegar
• 1 Egg, large
• 78g Raisins (if not following a green FODMAP diet, add up to 150g), optional
• Oil, to prepare baking dish and bun shape
• Crosses: 2 Tbsp Flour
• Water
• Glaze: 2 Tbsp Sugar
• 2 Tbsp Water

INSTRUCTIONS

1. Add flour, brown sugar, yeast, xantham gum, salt, cinnamon, and mixed spice to a bowl (I recommend using a stand mixer with a paddle attachment).
2. Mix well ensuring there are no lumps.
3. In a separate bowl, add the milk, egg, butter, and vinegar.
4. Mix well.
5. Start the mixing process on the lowest setting and add some of the wet mixture to the dry mixture. Continue adding the wet mixture and combining until it has all been transferred and combined into the dry mixture.
6. Turn the stand mixer to a higher setting and mix until it has become a smooth and sticky dough.
7. Add the raisins to the mix and combine.
8. Grease a baking dish (I used a 16×26 and made 8, or you could use a 20×20 and make 9) with butter or oil.
9. Oil your hands and make 8 or 9 equal sized balls (depending on your baking dish), placing them in the dish as you go. You will need to re-oil your hands as you go.
10. Place the baking dish in a warm area to allow the dough to raise. It should double in size, and will take between 30-60 minutes.
    
11. Pre-heat the oven to 200°C.
12. Make the crosses mixture and add to a piping bag. Make a cross on each.
13. Bake on the bottom tray in the oven for 30 minutes.
    
14. Make the glaze when there is 5 minutes left of baking time.
15. Place a small pot on the stove and add the sugar and water. Bring to a simmer for a few minutes until the liquid has become sticky (and remains clear).
16. Brush this onto the buns as soon as they are out of the oven. If the glaze is allowed to cool, it will crystallize (add additional water and re-simmer to fix this).