Step 1

Grease or line a 9-inch x 9-inch baking pan with parchment paper, set aside.

Step 2

Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

Step 3

In a medium bowl, add the yeast, 1 teaspoon of sugar, and the warm milk. Stir and set aside for 10 minutes.

Step 4

In the bowl of your stand mixer, add the gluten free flour, xanthan gum, baking powder, cinnamon, nutmeg, salt, and sugar. Whisk until everything has combined, set aside.

Step 5

Once your yeast has proofed, add the flax egg, oil, apple cider vinegar, lemon zest, and orange zest to the yeast mixture and stir.

Step 6

Pour yeast mixture into the flour mixture and using the paddle attachment, set your stand mixer to low, and mix for 2-3 minutes, stopping to scrape the dough off of the paddle, when needed.

Step 7

Add raisins and currants at the end of the mixing time and mix until they have been evenly distributed into the dough.

Step 8

Remove the bowl from the stand mixer, and using a large scoop or a 1/3 measuring cup, scoop out the dough balls, one-by-one (9 in total) and using your well-oiled hands, shape each one until they're smooth and round. Carefully place them into the prepared baking dish. If using a large scoop, overfill each scoop slightly. (Be sure that your hands are well-oiled when shaping the buns, the dough is sticky!)

Step 9

Cover the baking pan with plastic wrap or a kitchen towel and place it in a warm, draft-free area to rest for 1 hour. If your oven has the proof setting, it can be used here.

Step 10

Just before the one hour has passed, preheat oven to 350°F (177°C). (if you have placed your buns in the oven to rise, remove before preheating)

Step 11

Add the flour and water to a small bowl and mix well until a thick paste has formed.

Step 12

Place mixture into a piping bag fitted with a small, round tip. A small ziplock bag can also be used, if using a ziplock bag, snip off one of the bottom corners.

Step 13

Gently pipe the flour mixture onto the buns to form the crosses (3 horizontal lines and 3 vertical lines).

Step 14

Bake for 24 minutes. Remove from oven, place the pan on a cooling rack, and allow to sit for 10-minutes before brushing on glaze.

Step 15

Add apricot jam and water to a small bowl and warm for 15-seconds in the microwave.

Step 16

Optional: If your jam has pieces of apricot in it, you can run the warmed mixture through a sieve to filter the pieces out.

Step 17

After the buns have been out of the oven for 10-minutes, brush each one with the apricot glaze.

Step 18

Allow buns to fully cool before serving or adding icing crosses.

Step 19

Add the powdered sugar, vanilla, and unsweetened non-dairy milk to a small bowl. Mix well until it has all combined to form a thick icing.

Step 20

Place icing into a piping bag fitted with a small, round tip. A small ziplock bag can also be used, if using a ziplock bag, snip off one of the bottom corners.

Step 21

Once the buns have fully cooled, pipe the icing onto the buns to form the crosses (3 horizontal lines and 3 vertical lines).