Gluten Free Hot Cross Buns

• Place the Mix IT and yeast in a large mixing bowl and mix with a fork to combine.
• Beat in the remaining ingredients with a wooden spoon and mix to a thick batter.
• Cover the bowl with cling film and leave for an hour to prove until the mixture has doubled in size.
• Stir the dough with a spoon to knock out the air.
• Spoon into 8 greased large muffin tins or 8 large circular rings.
• Cover with oiled cling film. Leave for 40 - 45 minutes to prove or until just below the top of the muffin tin .
• Place all the ingredients for the topping In a small bowl. Mix together to a paste. 
• Place this in a piping bag, cut a small hole in the end and pipe x’s on the top of the buns.
• Cook until the hot cross buns are golden and risen.
• Make the sugar syrup. Dissolve the sugar in the boiling water. Brush onto buns whilst still warm.
• Serve immediately or within 24hrs or cut horizontally and serve toasted spread with butter.

To freeze:

• Place buns in an airtight freezer bag. Use within 1 month. Defrost for 2 hours. Cut in half and toast.