Hot cross buns

Method

Make the dough

• Whisk yeast, 2 teaspoons sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy.
• Whisk in the 1/2 cup of cold milk, butter and egg.
• Combine flour, dried fruit, 1 teaspoon sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl.
• Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
• Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 90 mins or until doubled in size.
  
  

Shape the buns

• Punch down the centre of the dough with your fist.
• Knead on a lightly floured surface for 2 minutes.
• Shape into 12 even portions.
• Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease.
• Place portions side by side in the prepared pan.
• Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.
  
  

Bake and decorate

• Preheat oven to 200°C.
• Combine flour and water to make a paste.
• Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole.
• Pipe crosses onto the buns, place in oven and bake for 10 minutes.
• Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through.
• Meanwhile, combine 1/3 cup of sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens.
• Transfer buns to a wire rack. Brush tops with glaze.
• Set aside to cool slightly.