Traditional hot cross buns

Step 1

Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon, nutmeg and salt in a large bowl. Stir to combine. Make a well in the centre.

Step 2

Add the milk, butter and egg to the well. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl. Turn the dough onto a well-floured surface.

Step 3

Knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover and set aside in a warm place to prove for 1 1/2 hours or until doubled in size.

Step 4

Preheat oven to 200C/180C fan forced. Punch down dough. Knead on a lightly floured surface for 2-3 minutes, until smooth. Divide into 12 balls. Place on prepared tray. Set aside in a warm place for 30 minutes.

Step 5

For the cross paste, combine flour and water in a bowl. Transfer to a piping bag fitted with a small nozzle. Pipe lines on buns to form crosses. Bake for 20 minutes or until golden and hollow when tapped.

Step 6

For the glaze, place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and mixture thickens slightly. Brush the tops of the warm buns with the glaze.