INGREDIENTS:

• 500G (3 1/4 CUP) NODO PLAIN FLOUR
• 40G (1/4 CUP) RAPADURA SUGAR 
• 10G (2 TSP) XANTHAN GUM
• 5G (1 TSP) SALT
• 1 TBSP YEAST
• 1 TBSP PSYLLIUM 
• 400G (1.5 CUPS) MILK 
• 100G (1/2 CUP) WATER 
• 1 LARGE EGG 
• 70G (1/4 CUP) BUTTER 
• 1 TBSP CINNAMON 
• 2 TSP ALL SPICE 
• 2 TSP GINGER
• 260G SOAKED DRIED FRUIT - WE LOVE DRIED BLUEBERRIES

METHOD:

1. PREHEAT THE OVEN TO 185 DEGREES. 
2. ACTIVATE THE YEAST BY MIXING THE YEAST AND WARM MILK TOGETHER IN A SMALL BOWL. 
3. IN A SEPARATE BOWL, SOAK THE PSYLLIUM IN THE WATER AND SET ASIDE TO THICKEN.
4. WEIGH THE FLOUR, XANTHAN GUM, SUGAR AND SALT, ADDING THEM TO A LARGE BOWL AND MIXING SLIGHTLY. 
5. ONCE THE YEAST AND PSYLLIUM HAVE THICKENED, ADD THEM TO A KITCHEN AID WITH THE DRY INGREDIENTS, ALSO COMBINING THE SOFT BUTTER AND EGG.
6. FIT THE MIXER WITH A HOOK ATTACHMENT, AND MIX THE INGREDIENTS ON 1ST SPEED FOR 3 MINUTES.
7. SCRAPE DOWN THE SIDES OF THE BOWL AND ENSURE THERE IS NO DRY INGREDIENTS AT THE BOTTOM OF THE BOWL. 
8. MIX FURTHER ON 2ND SPEED FOR 3-4 MINUTES. 
9. ADD THE SPICES AND MIX THE DOUGH FOR ANOTHER 3-4 MINUTES. 
10. SCRAPE THE SIDES ONCE MORE, ADDING IN THE SOAKED BLUEBERRIES, INCLUDING ANY JUICE. 
11. MIX THE DOUGH ON 1ST SPEED UNTIL THE FRUIT HAS DISPERSED PROPERLY.
12. REMOVE FROM THE BOWL AND TRANSFER TO A LIGHTLY GREASED BAKING TRAY. 
13. ALLOW THE DOUGH TO REST IN THE FRIDGE FOR AN HOUR AT LEAST - THE LONGER THE BETTER. 
14. TRANSFER THE RESTED DOUGH ONTO A LIGHTLY FLOURED BENCH (WE USE RICE FLOUR).
15. CUT AND SHAPE THE DOUGH - INTO PORTIONS OF ROUGHLY 75g.
16. PLACE PORTIONS ONTO A GREASED BAKING TRAY, CROSSING THE BUNS WITH THE CROSSING MIX (SEE RECIPE BELOW).
17. BAKE IN THE OVEN FOR 185c FOR 25-30 MINUTES.
18. COAT WITH GLAZING MIX TO FINISH (RECIPE BELOW).

CROSS MIXTURE:

• 1/2 CUP PLAIN FLOUR 
• 4-5 TBSP WATER 

MIX FLOUR AND WATER TOGETHER UNTIL YOU REACH A SMOOTH CONSISTENCY. PLACE MIXTURE INTO A PIPING BAG AND PIPE ONTO HOT CROSS BUNS. 

GLAZE:

• 1/3 CUP HOT WATER 
• 2 TBSP SUGAR 

ADD BOTH INGREDIENTS TOGETHER AND STIR UNTIL SUGAR HAS DISSOLVED THEN BRUSH OVER THE FRESHLY BAKED HOT CROSS BUNS.