Add the milk, butter, and orange zest to a small saucepan and place on low heat. Heat through until the butter has completely melted. Remove from heat and add it in bowl of your stand mixer fitted with a dough hook or paddle attachment. Let it cool down sligtly before you add the rest of the ingredients. It needs to be lukewarm.
Add the sugar, vanilla extract, egg, salt, cinnamon, nutmeg, allspice, and half of the flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. The dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. (If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula.)
Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Cover shaped rolls with a kitchen towel, place them in a warm spot, and let them rise for 1-2 hours.
Preheat oven to 350°F (177°C).
To make the cross, mix warm water with gluten-free flour until it forms a thick, smooth paste (You want a thick paste that will pipe easily.) Spoon into a piping bag with a small hole cut off the tip.
Brush the rolls with egg wash, then pipe crosses onto the tops of the buns.
Bake the hot cross buns for 20-25 minutes until golden on top. Remove from the oven.
Microwave the apricot or orange jam for 20-30 seconds and then brush on top of the hot cross buns while they are still hot. Leave to cool for at least 30 minutes until eating.