Step 1

Place butter in a medium saucepan and melt over medium heat. Add milk, maple syrup, orange juice and vanilla, and warm slightly.

Step 2

Combine flours, yeast, spices, xanthan gum, orange zest and a pinch of salt flakes in the bowl of a stand mixer fitted with the dough hook. Mixing on low speed, gradually add milk mixture until combined. Add eggs and knead for 4-5 minutes to form a soft smooth dough, adding a splash of extra lukewarm milk if needed. Add apple and sultanas, knead to combine, transfer to a buttered bowl, cover and stand for 1 hour-1 hour 30 minutes until doubled in size.

Step 3

Meanwhile, for the maple-almond caramel, cook maple syrup in a 22.5cm- diameter ovenproof frypan over medium- high heat for 1-2 minutes until lightly caramelised. Add butter and swirl to combine, then remove from heat, scatter over almonds and set aside. (If you don’t have an ovenproof frypan, cook caramel in a regular frypan, then pour into a 23cm round cake pan and scatter over almonds.)

Step 4

Preheat oven to 180°C.

Step 5

Knock back the dough on a lightly floured surface, form into a 19cm round loaf and place on top of the almond caramel. Cover loosely and stand for 30 minutes or until risen by half.

Step 6

To make the piping, stir extra brown rice flour in a small bowl with 2 1/2-3 tbs water to form a smooth paste. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on the bun and bake for 20-25 minutes until risen and beginning to brown. Brush thickly with extra maple syrup and bake for a further 5-10 minutes until golden brown and cooked through. Serve warm or at room temperature with a spread of butter.