Cross buns, gluten free

Ingredients

• 580 g Gluten free flour mix
• 1 pcs Apple, peeled, cored and diced
• 75 g Raisins
• 330 ml Milk
• 5 tbsp Water
• 75 g Cane sugar
• 50 g Butter, unsalted
• 1 pcs Egg, lightly beaten
• 3 tbsp Apricot jam
• 1 1/2 tbsp Lemon zest
• 1 1/2 tbsp Orange peel
• 1 tbsp Canola oil
• 1 1/2 tsp Dry yeast
• 1 tsp Salt
• 1 tsp Cinnamon, ground

Method

1. Bring the 300ml milk to a boil, then remove from the heat and add the butter.
2. Leave to cool until it reaches hand temperature.
3. Put the 500g flour, salt, sugar, and yeast into a bowl and make a well in the centre.
4. Pour in the warm milk and butter mixture, then add the lightly beaten egg.
5. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
6. Transfer onto a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself; continue to knead for 5 minutes until smooth and elastic.
7. Put the dough in a lightly oiled bowl then cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size.
8. With the dough still in the bowl, stir in the sultanas, lemon peel, orange zest, apple, and cinnamon.
9. Knead into the dough, making sure everything is well-distributed.
10. Leave to rise for 1 more hour, or until doubled in size, again covered by some well-oiled cling film to stop the dough from getting a crust.
11. Divide the dough into 15 even pieces and roll each piece into a smooth ball on a lightly floured work surface.
12. Arrange the buns on one or two baking trays lined with parchment, leaving 2-cm space between.
13. Cover with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hour more.
14. Heat oven to 220°C.
15. Meanwhile, mix the flour with about 5 tablespoons water to make the paste for the cross.
16. Spoon into a piping bag with a small nozzle and pipe a line along each row of buns, then repeat in the other direction to create crosses.
17. Bake buns for 20 minutes on the middle shelf of the oven, until golden brown.
18. Gently heat the apricot jam to melt, then sieve to get rid of chunks.
19. While the jam is still warm, brush over the top of the warm buns and leave to cool.
20. Serve after.