Gluten-free hot cross buns

1. Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
Add in the egg then combine everything together until a sticky dough is formed.
Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
Put the raisins into the dough and knead it in. Leave to rise for 1 more hour.
Divide the dough into even pieces(about 75 grams each).
Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
Heat the oven to 200C/390F.
Mix the extra flour with about 5 tbsp. of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
Bake for 20 minutes.
Brush maple syrup over the top of each bun.