Gluten-free Hot Cross Buns

Dough

1. Combine flour, sugar, yeast, cinnamon, mixed spice, ginger, nutmeg, salt and cloves in
   the bowl of a stand mixer (or any large bowl).
2. Add the milk, butter, egg, vinegar, sultanas
   and mixed peel. Using the dough hook attachment of a stand mixer or handheld electric
   mixer, knead until smooth but still a little sticky (about 8 minutes).
3. Divide dough evenly into 12 pieces. Using lightly oiled hands, roll each piece into a ball
   and place 1-2cm apart on a large baking paper-lined oven tray or roasting dish. Cover
   with a piece of oiled cling film and leave to rise in a warm place until almost doubled in size
   (about 1 hour).

Crosses

1. Meanwhile, make the cross paste by mixing the flour, baking powder and water together.
2. Transfer to a piping bag.

Glaze

1. Bring the sugar and water to a boil in a small saucepan. When the sugar has dissolved, remove it from heat.
2. Preheat oven to 180°C fan bake.
3. Pipe crosses onto the risen buns.
4. Bake for 20 minutes, until golden.
5. Brush the tops of the buns with glaze.