1:50 Prep / 0.35 Cook / Makes 20

Ingredients
• 1 cup milk
• 1/2 cup caster sugar
• 100g butter, chopped
• 2/3 cup mixed dried fruit
• 2 cups buckwheat flour
• 1 1/2 cups brown rice flour
• 1 cup tapioca flour
• 2 teaspoons xanthan gum
• 2 x 7g sachets dried yeast
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 2 eggs, lightly beaten
• Buckwheat flour, for dusting
• 1/2 cup brown rice flour, extra
• 2 tablespoons honey, warmed

Method
Step 1.
Place milk, sugar, butter and dried fruit in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture is almost simmering. Remove from heat. Cool for 15 minutes.
Step 2.
Meanwhile, combine flours, xanthan gum, yeast and spices in a large bowl. Make a well in the centre. Add milk mixture and egg. Stir until mixture forms a dough. Turn out dough onto a lightly floured surface. Knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Step 3.
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Divide dough into 20 balls (see note). Using picture as a guide, place dough balls on prepared tray in a round shape. Cover with a clean towel. Set aside for 30 minutes or until buns have risen slightly.
Step 4.
Make a paste by combining extra flour and 5 to 6 tablespoons cold water. Transfer to a snap-lock bag. Snip off 1 corner. Pipe crosses on buns. Bake for 20 minutes or until starting to brown. Brush buns gently with honey. Bake for a further 5 to 10 minutes or until golden and cooked through. Serve hot cross buns warm or at room temperature.

NOTES:
To get the buns the same size, weigh the dough, divide by 20, then weigh out each portion, so they are all the same. Allow additional time for cooling.

Author: Amira Georgy / Image credit: Andrew Young / Publication: Super Food Ideas