Hot Cross Buns

Makes 16

Ingredients:

2 x 7g sachets of granulated yeast
1/4 cup (55g) caster sugar
4 cups plain flour
1 1/2 cups (375ml) warm milk
2 teaspoons mixed spice
1/2 teaspoon ground cinnamon
60g butter
1 egg
3/4 cup mixed fruit* (see note)
1/2 teaspoon salt

Flour paste

1/2 cup plain flour
2 teaspoons caster sugar
100ml water

Glaze* (see note)

1 tablespoon caster sugar
1 tablespoon gelatine
1 tablespoon water

Method:

• Combine sugar, yeast & warm milk in a small bowl  & cover. Stand in a warm place for around 15 minutes until the mixture is frothy.

• Sift flour, salt and spices into a large bowl, rub in butter. Stir in yeast mixture, egg and mixed fruit.

• Mix to form a soft dough. Cover and stand in a warm place for approximately 45 minutes until the dough has doubled in size.

• Turn out onto a lightly floured bench top & punch down. Knead the mixture until smooth.

• Shape into 16 balls and place on a tray lined with baking paper. Cover & sit in a warm area for 30 minutes until the buns have doubled in size.

• Meanwhile preheat oven to 190C. Make up the flour paste by mixing the flour with the water. Add more flour or water until you have the right consistency. Add the mix to a sandwich bag, snip off the end and pipe the crosses onto the buns.

• Add the sugar, gelatine & water & stir until dissolved. Slowly heat without bringing to boil for 5 minutes. Remove from heat & brush the buns with glaze.

• Bake for 10 minutes & then reduce the heat to 180C for a further 15 minutes.

Notes:

The dried fruit can be tweaked to suit your taste. Instead of mixed fruit you can use plain sultanas, or remove a small amount of mixed fruit & add mixed peel or dried cranberries.

Grate the zest of half a lemon and add to the mix.

Replace the sugar glaze with golden syrup. Add 3 tablespoons to a pan & gently heat. Brush over the buns.