Hot Cross Buns
14g dry yeast OR 30g of fresh yeast
4 cups of gluten free baking flour
2 Tbsp caster sugar
1 tsp of mixed spice
1 tsp ground cinnamon
1 1/4 cups sultanas
Paste for Crosses:
1/4 cup rice flour
1/4 teaspoon caster sugar
water to make paste
1 1/2 tablespoon caster sugar
1 teaspoon gelatine
Place the yeast, 2 Tbsps of the gluten-free flour, 1 tsp of the sugar and 1/2 cup of water in a small bowl.
Leave in a warm place until foamy.
Sift the remaining flour and spices into a large bowl, stir in the sugar and rub in the butter with your fingertips.
Stir in the sultanas.
Make a well in the centre, stir in the yeast mixture and up to 3/4 cup water to make a soft dough.
Turn the dough out onto a lightly floured surface and knead once, and once ONLY.
Shape in preparation to bake, then allow to rise. Your mixture will only need to rise once.
Pipe the paste mixture onto the risen dough mixture (into the shape of a cross), pop into the oven for about 25 minutes in 200c. This may vary, so keep a keen eye on your buns.
Brush glaze liquid onto buns once they are out of the oven.