• In a small bowl, combine the warm water and the psyllium husk. Mix to combine, then set aside until it becomes a thick gel.
• If using try active yeast, mix 1 tablespoon of brown sugar with 1/4 cup of warm water(110°F) until the sugar dissolves, then add the dry active yeast. Mix well, cover and allow the yeast to bloom. This may take up to 10 minutes.
• In a separate bowl or large measuring cup add the warm evaporated milk, melted butter and whisky in the egg until everything is fully combined. Then set aside.
• Next in a large mixing bowl, combine the flour, remaining sugar, salt, ground cinnamon, grated nutmeg. If you are using instant yeast, you would skip the blooming process and add all of the sugar and yeast to the dry ingredients. Then mix well to combine.
• Add the raisins, prunes and pineapple juice to a blender and blend until a smooth paste forms and set aside. Or you can use soaked fruits used for black cake if you already have those on hand and don't mind the bit of alcohol.
• Then make a well in the center of the dry ingredients and add the bloomed yeast (if using dry active yeast), the milk mixture, and the blended fruits. Using a spatula mix to form a soft and sticky dough. Take care to combine everything until there are no dry spots.
• Then add the dough to a lightly floured surface and shape into a log. Then divide the log into 8-9 pieces. 9 if you want dough crossed. 8 if you don't. Roll each piece of dough into a small dough ball then add to a greased baking sheet.

Making Dough Crosses

• If you are adding dough crosses add the 9th dough ball to a floured surface and using a rolling pin, roll into a flat disk. Cut the disk into strips and then gently roll to make the edges smooth.
• Place 2 strips of dough on the counter in a + shape, then add a dough ball to the center. Bring the loose ends of the + to the top of the dough and pinch together to seal. That will be the bottom of your gluten free hot cross buns. Return the cross bun to the greased baking sheet and repeat until all the cross buns have dough crossed.

Adding batter crosses (recommended)

• Combine the flour, oil and water to make a batter or paste. Then transfer to a small piping bag or a ziplock bag. Snip the ends, then pipe a + along the top of each cross bun. It is best to do this step after the buns have proofed.

Baking your Gluten Free Cross Buns

• Once you've shaped all of your cross buns, cover with cling wrap and let proof for 1.5 hrs.
• When ready to bake add a pan to the bottom shelf in the oven. Then preheat the oven to 430 °F. When the oven is hot, add the cross buns to the middle rack, then add 2 cups of water to the pan you added the bottom shelf of the oven.
• Then immediately reduce the heat to 350 °F. Bake the cross buns for 25-30 minutes or until golden brown. Then remove from the oven and transfer to a wire rack.

Making the syrup

• When the cross buns are almost done baking, make the sugar glaze by combining ½ cup water, ¼ cup granulated sugar and 1 teaspoon of vanilla extra in a small saucepan on medium heat. Stir until the sugar crystals dissolve, then bring the solution to a boil.
• Continue to boil until the solution reduces to ½ the amount. This should take about 3-5 minutes. Then remove from the heat and set aside.

Finishing Touches

• While the cross buns are cooling, brush the top with the glaze. This is best done over a plate, because it can get messy and sticky.
• Enjoy your gluten free hot cross buns warm, preferably with a slice of cheddar cheese.