HOT CROSS BUNS
Empty your sachet of yeast in to a cup and add 3 teaspoons of raw sugar. Add a little warm water and stir well. Sit it to one side and let it activate.
Add all the dry ingredients in to your TM31 and blend for 30 secs on speed 9. (Rice Flour, SR flour, xylitol, Xanthum gum, baking powder, cinnamon, all spice.
Pour in your yeast mix, 1/4 cup of olive or coconut oil, eggs and vinegar and blend on closed lid position for 3 mins on Interval speed. At 2 mins add through the lid the sultana, cranberry, currant mix so it mixes in properly.
The mix should form in to quite a large dough ball. Prepare a large baking tray with baking paper and cooking spray oil. Cut dough in half and then each half into eighths. With slightly dampened hands roll each ball into a small ball. With one dough ball in the centre of the baking tray, place seven dough balls around it.
Repeat to form a second group of 8. This will create pull apart buns
With a sharp knife dipped in a little flour, cut a shallow cross in the top of each dough ball. These will be filled with piped icing once baked.
Melt two tablespoons of butter or marg and brush the tops of the buns. Cover with thermomat and wait 30 mins for the buns to rise.
Place in a hot oven at 190*c and bake for 30 mins.Pull out of oven and cool on cooling rack till cool enough to handle.