Homemade hot cross buns

Step 1

Combine yeast, sugar and milk in a small bowl. Stand in a warm place for 10 mins or until frothy.

Step 2

Combine flour and mixed spice in a bowl. Rub in the Western Star Original Spreadable. Stir in sultanas and orange rind. Make a well in the centre. Stir in yeast mixture and egg. Cover. Set aside in a warm place for 40 mins or until dough doubles in size. Grease an 18cm x 28cm slice pan.

Step 3

Knead the dough on a floured surface for 5 mins. Divide into 12 portions. Roll each portion into a ball. Place in prepared pan. Cover. Set aside in a warm place for 10 mins.

Step 4

Preheat oven to 220°C. Combine extra flour and 2 teaspoons of extra sugar in a small bowl. Stir in 2 tablespoons cold water to form a thick, smooth paste. Place in a sealable plastic bag and cut off 1 corner. Pipe over buns to make crosses. Bake for 20 mins or until buns sound hollow when tapped on top. Turn onto a wire rack to cool.

Step 5

Stir boiling water, gelatine and remaining 1 tbs extra sugar in a heatproof jug until gelatine dissolves. Brush over hot buns. Serve warm with extra Western Star Original Spreadable.