- 1¼ cups (310ml) lukewarm milk
- 2 teaspoons (7g) dried yeast
- 2 tablespoons caster (superfine) sugar
- 3½ cups (470g) gluten-free plain (all-purpose) flour
- 2 teaspoons gluten-free baking powder
- ¾ teaspoon fine sea salt
- 1 teaspoon mixed spice
- 80 grams (2½oz) butter, melted
- 1 egg, beaten lightly
- 1 tablespoon finely grated lemon rind
- 40 grams (1½oz) butter, softened
- 2 tablespoons firmly packed brown sugar
- ½ cup (80g) currants
- ¼ teaspoon ground cinnamon
- ¾ cup (120g) gluten-free icing (confectioners') sugar
- 3 teaspoons lemon juice
- 1Combine milk, yeast and caster sugar in a bowl. Stand for 10 minutes until foamy.
- 2Meanwhile, sift flour, baking powder, salt and mixed spice into a bowl. Add yeast mixture, melted butter, egg and 3 teaspoons of the lemon rind; stir to form a soft dough.
- 3Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1½ hours until dough almost doubles in size.
- 4Grease a 23cm (9¼in) square cake pan. Line base and sides with baking paper (there is no need to extend the paper over the edge).
- 5Turn dough out onto a 30cm x 50cm (12in x 20in) piece of baking paper. Place another piece of paper the same size on top. Roll dough out between baking paper into a 30cm x 40cm (12in x 16in) rectangle. Remove top paper.
- 6Position dough with the long side in front of you. Spread dough with softened butter, leaving a 2cm (¾in) border on the opposite long side. Scatter with brown sugar and currants. Using the baking paper as an aid, roll up dough from longest side as tightly as possible into a log. Cut into 12 equal-sized pieces. Arrange slices, cut-side up in pan; cover with oiled plastic wrap. Stand in a warm place for 1 hour or until almost doubled in size.
- 7Meanwhile, preheat oven to 200°C/400°F.
- 8Bake buns for 25 minutes or until golden brown and they sound hollow when tapped. Transfer to a wire rack to cool.
- 9Make glacé icing. Drizzle icing over buns; sprinkle with remaining 1 teaspoon lemon rind and the cinnamon.
- 10Sift icing sugar into a small heatproof bowl; stir in enough of the lemon juice to make a thick paste. Place bowl over a small saucepan of simmering water; stir until icing is a pouring consistency (do not overheat).
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