INSTRUCTIONS HOW TO MAKE GLUTEN FREE HOT CROSS BUNS:
Line a baking tray with parchment paper.
In a mixing bowl with the hook attachment, add all the dry ingredients and mix together on low speed (1-2) for 2 minutes.
Add in the coconut or almond milk, eggs, and butter and mix on low speed for 2 minutes then increase the speed of the mixing machine to 3-4 and continue to mix until all the ingredients come together and a dough is formed.
Add in the raisins and peel and mix on low for 2 minutes.
You can also use a food processor, add all the dry ingredients, and pulse 2 to 3 times. Then add the rest of the ingredients including the mixed peel and pulse till the dough is developed.
Mixing by hand: Add the dry ingredients into a large bowl and create a well in the middle. Add in the liquids and mix together using a spatula of your fingers until the dough is formed. Add-In the mixed peel and continue to mix by hand until well combined.
Transfer the dough onto a floured work surface and knead by hand for about 3 minutes until the dough is smooth and shiny.
Transfer the dough into a greased large bowl and cover for 30 minutes.
Divide the dough onto 20 equal parts and shape into a round roll.
Place each roll onto the baking tray and separate them 1/1/2 to 2 inches apart from each other.
Depending on your size of tray, you will have to use 2 trays or divide only half of the dough and refrigerate the rest of the dough until ready to shape.
Once the hot cross bun dough is formed, cover and let it proof for about 30 minutes.
Preheat the oven to (190°C 375°F) with rack set to middle position.
Make the Crossing Paste: Add the Rice flour and water into a small bowl and mix together until a paste is developed.
Transfer the paste into a piping bag with a small round tip and set aside.
Once hot cross buns are proofed, brush the rolls with egg wash and pipe crosses over the top.
Place the tray into the oven and bake for 18-20 minutes or until the hot cross buns are light golden brown.
Remove from oven and cool then serve.