Cherie Lyden's Fruit Hot Cross Buns Recipe - High Tea Society

Ingredients

• 2/3 cup (120 g/4¼ oz) raisins
• 2/3 cup (120 g/4¼ oz) currants
• 1¼ cups (205 g/7¼ oz) gluten-free self-raising flour
• 1½ cups (185 g/6½ oz) gluten-free cornflour (cornstarch)
• 1/2 cup (100 g/3½ oz) brown sugar
• 1/2 teaspoon salt
• 3 teaspoons xanthan gum
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/3 teaspoon ground cloves
• 1/3 teaspoon ground cardamom
• 75 g (2½ oz) butter, melted, or 75 ml (2½ fl oz) light oil (e.g. sunflower, rice bran, canola, light olive oil)
• 1 large egg, at room temperature
• 1½ cups (375 ml/13 fl oz) full-cream milk (or non-dairy alternative), at room temperature
• 1 tablespoon psyllium husk powder
• 1/2 cup (125 ml/4 fl oz) water
• 1½ teaspoons instant dried yeast
• zest of 1 orange