Wholemeal Goji Berry Hot Cross Buns

Ingredients (makes 12 buns):

Bun Mixture:

* 200g Wheat-free Gluten-free White Bread flour
* 250g Wholemeal Rye Flour
* 1 tsp Sea Salt
* 50g Organic Caster sugar
* 1 tbsp Ground mixed spice
* 85g Organic Unsalted Butter
* 14g Active Dried Yeast
* 325ml Whole Milk, slightly warmed
* 4 Medium sized beaten Eggs
* 50g Currants
* 50g Tibetan Goji Berries (or more if desired)
* 50g Light Sultanas
* 50g Mixed Peel, chopped finely

Cross Mixture:

* 100g Wheat-free and gluten-free bread flour
* ½ tsp Baking powder
* 1 tbsp Vegetable Oil

Glazing Mixture:

* 2 tbsp Whole Milk
* 1 tbsp Organic Caster Sugar

1. Grease 2 baking sheets with some butter, then then cover with a light sprinkling of rye flour.
2. Mix together the rye and wheat-free flours, salt, sugar and mixed spice.
3. Fold and rub the butter until the mixture has been evenly mixed (it should look bread crumb like).
4. Now stir in the active yeast powder.
5. Pour the milk in gradually and then the beaten eggs. The mixture needs to be beaten (with a wooden spoon) until it is smooth.
6. Stir in the currents, sultanas, Tibetan Goji Berries, and mixed peel until distributed evenly.
7. Spoon the mixture onto the prepared baking trays, use a tablespoon dipped in water to avoid the mixture sticking. Place about 6 good heaps onto each baking tray. Use a knife dipped to shape them into rounds. Make sure they are not too flat as these wheat free buns do not rise as much as normal ones.
8. Cover the trays with some greased clingfilm.
9. They need to be left to rise in a warm place, this should take between 35-45 mins. They should roughly double in size and small air bubbles should form in the mixture.
10. Preheat oven to gas 6 or 200c.
11. The cross paste is made by mixing the flour, baking powder and oil together with 100ml water until smooth.
12. Use a foil bag from the Tibetan Goji Berries and cut as shown in video. Add the paste into the bag. Alternatively you could use a regular piping bag with a 3mm nozzle.
13. As soon as the buns have finished rising, pipe on the crosses.
14. Bake in the middle of oven for about 20 minutes.
15. After 20 mins, remove the buns. Mix the milk with the caster sugar and brush over the buns.
16. Put the buns back into the oven and bake for another 10 mins until golden.
17. Transfer to a cooling rack to cool.
18. Lightly butter and ENJOY!!! (also great toasted)

Hope you enjoy this and have a HAPPY EASTER!