Hot Cross Buns

These traditional Easter treats are lightly spiced, studded with dried fruit, marked with a cross, and glazed with syrup to finish.

Ingredients - Serves 12

Heat the milk and butter in a small saucepan until the butter melts and the mixture is lukewarm.
Combine the flour, sugar, mixed spice, salt, and yeast in a large bowl.
Add the milk mixture and egg to the dry ingredients and mix until a sticky dough forms.
Add the sultanas, currants, and mixed peel and knead until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean tea towel, and leave to rise in a warm place for 1 hour or until doubled in size.
Divide the dough into 12 equal portions and shape each into a bun. Place the buns on a lined baking tray, leaving room for spreading. Cover with a tea towel and leave to rise for 30 minutes.
Preheat the oven to 200°C (180°C fan-forced).
To make the crosses, mix the flour and water to a smooth paste and pipe over the buns.
Bake for 20 minutes, or until the buns are golden and sound hollow when tapped on the bottom.
While the buns are baking, make the glaze by dissolving the sugar in the water over low heat.
Brush the hot buns with the glaze as soon as they come out of the oven.