Mix the yeast and sugar into the milk and set aside
Mix the flour, xanthan gum if using, salt and baking spices together in a large bowl. Stir the sultanas, mixed peel and chopped apple pieces in
Make a well in the centre and stir in the apple / orange juice, oil and yeast mixture
Form a sticky but soft dough using your hands. Depending on the flour used you may need to add a little more milk as gluten-free flours need more liquid, 2 -3 tbsp should be plenty
Turn the dough out onto a lightly floured surface and knead for 5 - 10 minutes until the dough is smooth. Place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place for an hour or until it has doubled in size
Punch the dough down and knead again for 10 minutes then divide into 12 equal pieces
Roll the pieces into smooth balls and evenly space out on a large baking tray lined with parchment paper. Recover with the damp tea towel and again, leave in a warm place for 45 minutes until doubled in size
Preheat the oven to gas 6 / 200C / 400F
To make the crosses, mix the flour and water to a paste the consistency of butter icing. Place the paste in an icing bag or plastic bag and snip the end off, then pipe crosses on the hot cross buns. It's easier to go along the whole row than do individual crosses
Bake for 20 - 22 mins until the buns are golden and firm
To make the glaze, dissolve the caster sugar in the juice, boil for a minute in the microwave or a small saucepan until thickening, then brush over the hot buns as soon as they come out of the oven. Let the glaze set before you enjoy the buns with safe butter, jam, marmalade, nutella or naked, whatever you fancy!
Will keep for up to 3 days, best enjoyed halved and toasted
