Hot cross buns

Method

• 1
  Make the dough: Whisk yeast, 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, 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 1 1/2 hours or until doubled in size.
• 2
  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.
• 3
  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. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, 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.