Place the raisins or currants in a small bowl. Add boiling water over the raisins to cover and let sit for one hour; drain.

Add dough ingredients, in the order in which they are listed, into the bowl of a stand mixer (or a large bowl with a handheld mixer). Using the dough hook, mix on medium high for 5 minutes, scraping the bowl as necessary.

Remove from the mixer, scrape the sides, and cover the bowl. Place bowl in refrigerator to cold proof and chill for at least 6 hours, preferably overnight.

On a well-floured surface, knead dough until smooth, sprinkling more flour as necessary on your counter and the dough to prevent it from sticking (I use extra Kim's gluten free bread flour blend). Divide the dough into 12 equal portions about the size of a small orange or tangerine (about 4.5 ounces each) and roll each into a smooth ball (see blog post above for detailed photos or video). Place in a greased 9 by 13-inch baking pan about a half inch apart. Cover with plastic wrap and allow to proof in a warm place for about 1-1½ hours, or until the rolls have almost doubled in size.

Preheat oven to 350° F. Using a bread lame or sharp paring knife, cut a cross into the tops of all the buns. Bake for about 25-30 minutes, or until the buns spring back when lightly touched and are golden brown.

While rolls are baking, make apricot glaze. Mix glaze ingredients in microwave-safe bowl and whisk until a thin glaze is obtained (adding more water as necessary).

Remove rolls from the oven and immediately brush with the apricot glaze. Allow to cool for at least 10 minutes before adding icing crosses.

Stir together the icing ingredients until thick and smooth (it's best to use a spatula than a whisk for this task as the icing is too thick for a whisk). Fill a piping bag (or plastic baggie) with the icing and cut the tip off to where the opening is roughly ¼-inch thick. Pipe the cross into the cut indentations. Serve warm or at room temperature, with butter if desired.

Buns will keep, well covered, at room temperature for 3-4 days. They can be easily reheated in the microwave for 15-20 seconds. If keeping longer, allow to cool completely before wrapping well and freezing for up to 3 months.