Hot Cross Buns

Directions

Combine the yeast, sugar and milk in a bowl.

Set aside for 5 to 10 minutes or until bubbles form on the surface.

Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl.

Mix with a butter knife until a sticky dough forms.

Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.

Lightly knead the dough again, divide into 12 pieces and roll into balls.

Place in a 23cm-square cake tin lined with non-stick baking paper.

Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.

Preheat oven to 200ºC (390ºF).

For the crosses, combine the flour and water to make a smooth paste.

Place in a piping bag** and pipe crosses onto the buns.

Bake for 30–35 minutes or until well browned and springy to touch.

To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved.

Brush warm buns with the glaze and serve with butter. Makes 12.

• You will need this amount of yeast because of the amount of sugar in the recipe.

** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.