sponge
200 grams/3/4 cup + 1 tbsp  milk, warm
150 grams/1 1/4 cups  gf bread flour mix (see here)
6 grams/1 1/2 tsp quick rise yeast

final dough
175 grams/1 1/3 cups + 1 tbsp  gf bread flour mix (see here)
50 grams/1/2 cup  gf all-purpose flour mix (see here)
2 large  eggs, room temperature
2 large  egg yolks, room temperature
75 grams/1/3 cup  butter, soft
45 grams/2 tbsp + 1 tsp  honey
5 grams/1 tsp  molasses
pinch of cinnamon, nutmeg, and all-spice, cardamom (optional)
7 grams/1 1/2 tsp  kosher salt
90 grams/2/3 cup  currants, plumped
45 grams/1/4 cup  candied lemon peels, chopped

egg wash
1/2 large  egg yolk
a dash of milk or cream

To make the sponge: Stir the quick rise yeast into 150 grams of bread flour mix. Make a well in the centre. Pour 200 grams milk in the well. Stir to just combine. Cover with plastic or a clean cloth and let rise at room temperature until doubled in bulk, about 30 minutes.

To make the final dough: Combine the sponge in the bowl of an electric standmixer4 with all the final dough ingredients but the currants and candied lemon peels. Using the dough hook attachment, knead the dough on the lowest speed for ten minutes. Scrape the sides of the bowl as needed. Add the currants and candied lemon peel. Knead an additional two to three minutes.

Transfer to a lightly oiled bowl. Cover with plastic, or a clean cloth, and let rise at room temperature until not quite doubled in bulk, 30 minutes.

Line a sheetpan with parchment paper.

Divide the dough into eight equal pieces. Knead each piece by hand for one minute. Roll each into a round ball and flatten slightly. Arrange on the prepared sheet pan no more than one centimetre apart (1/2 inch). Cover with plastic, while you work the next piece of dough.

Brush each bun with the egg wash. Loosely cover. Let rise at room temperature until not quite doubled, about 15-20 minutes.

Preheat an oven to 177°C (350°F).

Brush the buns again with egg wash.

hot cross bun topping
90 grams/7/8 cup  gf all purpose flour mix (see here)
45 grams/3 tbsp  butter, melted
45 grams/3 tbsp  granulated sugar
25 grams/5 tsp  milk 2% (I prefer goat milk)
1/2 each  lemon zest, chopped finely
1/2 large  egg yolk

glaze
2 tbsp  apricot jam
2 tbsp  corn syrup

In a small bowl, stir together all topping ingredients. Transfer to a piping bag fitted with a small tip, number three tip. Pipe a cross shape over each bun by piping one line across the centre of a bun, then pipe a line perpendicular to the first line.

Bake until the crust is a deep golden brown and the bottom of the buns sound hollow when tapped, 18 to 20 minutes. The topping should still be very pale in colour.

Let cool completely on a wire rack before cutting.

This recipe is based off a GF pita recipe I used bake in October when making a traditional Greek meal GF (find recipe here). I highly recommend giving both this bun recipe and the pita recipe a try because there both definite keepers! Infact I recommend making them in large batches and freezing them (uncooked, they will still rise after being thawn). Or, mix up the drys in batches ahead of time, so that it will be quicker when you go to make either these recipes (note the pita recipe has 1/2 cup more Oat Flour).