Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success.

Recipe from April's Mindfood

750g plain flour
1/3 c caster sugar (I just used soft brown)
30g candied orange peel (don't like, didn't use)
2 tsp ground cinnamon
1/4 tsp all spice (didn't have, used some nutmeg and mixed spice)
2 tsp seal salt
14g dried yeast (about 3 tsp)
1 orange rind, grated (didn't have)
1 lemon rind, grated
380ml milk (I used rice milk)
100g butter
1 egg
150g dark choc, chopped
150g sour dried cherries

1/4 c water
1/4 c sugar
1/4 tsp cinnamon

Combine 700g flour, sugar, peel, spices, salt, yeast and rind in a bowl. Heat milk and butter over low heat until butter melts and mixture is lukewarm. Whisk in egg. Add mixture to flour mix, stirring to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl, cover and let rise for 30 min or until it doubles in size. Add chocolate and cherries and knead until just combined.
Preheat oven to 200C. Divide dough into 14 pieces (I did 16 for convenience) and shape each into a ball. Arrange 1cm apart on a lined baking tray, cover and let stand in a warm place for 30 min or until dough doubles in size.
Combine remaining flour with about 50ml water and stir until smooth. Place in a little plastic bag, snip off a tiny corner, and pipe a cross on top of each bun. (I used spelt flour, which in hindsight isn't white enough, so stick to plain white flour.)
Bake for 15-20 mins.
Combine glaze ingreds in a saucepan over medium heat, stirring until sugar dissolves. Bring to boil, reduce heat, and simmer for 1-2 mins. Brush glaze over hot buns, then transfer to a wire rack to cook.
Serve with butter. Hot cross buns are great toasted the next day.