Hot Cross Buns

Directions

1. 1
   Combine the yeast, sugar and milk in a bowl.
2. 2
   Set aside for 5 to 10 minutes or until bubbles form on the surface.
3. 3
   Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl.
4. 4
   Mix with a butter knife until a sticky dough forms.
5. 5
   Knead on a lightly floured surface for 510 minutes or until it feels smooth and elastic when pressed.
6. 6
   Place in an oiled bowl, cover with a tea towel and stand in a warm place for 3040 minutes or until doubled in size.
7. 7
   Lightly knead the dough again, divide into 12 pieces and roll into balls.
8. 8
   Place in a 23cm-square cake tin lined with non-stick baking paper.
9. 9
   Cover with a clean tea towel and set aside in a warm place for 2530 minutes or until doubled in size.
10. 10
    Preheat oven to 200 degrees C (390 degrees F).
11. 11
    For the crosses, combine the flour and water to make a smooth paste.
12. 12
    Place in a piping bag** and pipe crosses onto the buns.
13. 13
    Bake for 3035 minutes or until well browned and springy to touch.
14. 14
    To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved.
15. 15
    Brush warm buns with the glaze and serve with butter.
16. 16
    Makes 12.
17. 17
    ** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.