Hot Cross Buns

This has to be the most obvious recipe for this time of year. Be prepared to spend a lot of time waiting around on this one guys, cos it takes a while..

You will need:

1 sachet (7g) of dried yeast
1tsp caster sugar
3/4 cup warm milk

1/2 cup cold milk
60g butter, melted
1 egg

4 cups plain flour
1 1/2 cups sultanas
1/3 cup caster sugar
2tsp mixed spice
a pinch of salt

1/2 cup plain flour
2/3 cup water

2 tbsp caster sugar
1/2 cup water


Whisk the yeast, sugar and warm milk together. Set it aside.
In another bowl, whisk together the cold milk, butter and egg. Add the flour, sultanas, sugar, spice and salt. Mix with a wooden spoon.
Make a well in the centre and add the yeast mixture. Use the wooden spoon to combine. Turn it onto a floured surface and knead for about 10 minutes. 
Put the dough into a grease bowl, cover with plastic wrap and set aside for 1 1/2 hours to prove.

Punch down the dough, turn it onto a lightly floured surface and knead for 3 minutes. Shape the dough into 12 buns. Grease an oven tray and place the buns on it. Cover with a clean tea towel and set in a warm drought-free place for 30 minutes or until doubled in size.

Preheat the over to 200 degrees celsius. Combine the flour and water. Put it in piping bag or a snaplock bag and cut off a tip. Pipe the crosses onto the buns.
Bake for 10 minutes and then reduce the temperature to 160 and bake for a further 20 minutes.

Place the sugar and water into a small saucepan and cook over low heat until the sugar dissolves and the glaze thickens.
Brush the tops of the buns with the glaze and allow to cool on a wire rack.