Gluten-Free Hot Cross Buns

For the Dough

285ml/9.5fl oz milk
50g/2oz butter
500g/17.5oz gluten-free baking mix
1 tsp. salt
30ml/1fl oz maple syrup
7g/0.25oz easy-blend yeast
1 egg, beaten
100g/3.5oz raisins
Zest of 1 orange
1 tsp. ground cinnamon

For the Cross

75g/2.5oz gluten-free flour

For the Glaze

30ml/1fl oz maple syrup

1. Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
   
2. Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
   
3. Add in the egg then combine everything together until a sticky dough is formed.
   
4. Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
   
5. Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
   
6. Put the raisins into the dough and knead it in. Leave to rise for 1 more hour.
   
7. Divide the dough into even pieces(about 75 grams each).
   
8. Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
   
9. Heat the oven to 200C/390F.
   
10. Mix the extra flour with about 5 tbsp. of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
    
11. Bake for 20 minutes.
    
12. Brush maple syrup over the top of each bun.

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