Hot Cross Buns

Cross Glaze Instructions:

1. Combine the powdered sugar and water in a small bowl, mixing until thick and barely fluid. Add more water if too thick, and more powdered sugar if too loose.
2. Set aside for later use.

Sorghum Glaze Instructions:

1. In a small bowl, combine the sorghum syrup and hot water, mixing until fully incorporated.
2. Set aside for later use.

Hot Cross Buns Instructions:

1. Combine the warm milk and yeast in a mixing cup and set aside for 5 minutes, or until it begins to bubble and become fragrant.
2. Combine the whole grain sorghum flour, tapioca starch, corn starch, oat flour, xanthan gum, cinnamon, nutmeg, allspice, and salt in a stand mixer with a paddle attachment.
3. In a medium bowl, whisk together the eggs, sorghum syrup, melted butter, apple cider vinegar, and yeast mixture.
   
4. Slowly pour the wet ingredients into the dry ingredients while the machine is mixing on low. Keep mixing for 4-5 minutes longer.
5. Add in the currants and orange zest, mixing for 2 minutes longer, or until everything is distributed evenly.
6. Remove the bowl from the mixer, cover, and let the dough rise in a warm spot for 1 hour. The dough will puff up slightly, but will not fully double in size.
7. Grease a 9x13 baking pan.
8. Lightly oil a work surface and your clean hands. Place the dough on the oiled work surface using oiled hands. Divide the dough into 100g portions, or about the size of golf balls, and lightly shape into smooth rolls. Place into the prepared pan and cover loosely with plastic wrap to let rise in the same warm spot for 45 minutes.
   
9. While the dough is rising, preheat the oven to 375°F.
   
10. Uncover the buns and bake for 20-25 minutes or until golden brown.
    
11. Cool slightly, then brush liberally with sorghum glaze. When fully cooled, pipe the cross glaze over the buns to look like crosses on each bun.