Ingredients

• 1 3/4 cups buttermilk, warmed
• 2 x 8g sachet dried yeast
• 1 tablespoon caster sugar
• 1 x 450g pkt Orgran Gluten Free Easy Bake Bread Mix
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 3 teaspoons ground mixed spice
• 3 teaspoons ground cinnamon
• 1 1/4 cups mixed dried fruit (combined sultanas, chopped dates and dried apricots)
• 2 eggs, lightly beaten

Cross Mixture

• 2 tablespoons gluten-free plain flour
• 4 tablespoons water

Glaze

• 1/2 cup apricot jam, warmed

Method

• Step 1 Preheat oven to 200C or 180C fan-forced. Spray a 20cm x 30cm tray with cooking oil.
• Step 2 In a small bowl, combine warm buttermilk, yeast and caster sugar. Set aside for 10 mins. Until bubbly.
• Step 3 In a large bowl, combine bread mix, xanthan gum, salt, spice, cinnamon and dried fruit. Stir well.
• Step 4 Add yeast mixture and eggs to the flour mixture. Using an electric mixer fitted with dough hooks, beat on medium for 5 mins. Using a large spoon dipped into warm water, scoop out mixture and place onto prepared tray in 3 rows of 4. Set aside in a warm place to prove for 40 mins.
• Step 5 Make up cross mixture by combining flour and water to form a smooth paste. Pipe cross mixture in long lines across the buns to form crosses.
• Step 6 Bake buns for 25-30 mins until golden. Brush tops of buns with glaze and serve.