Hot Cross Buns

Equipment

• 1 Small bowl
• 1 Large bowl
• 1 Plastic wrap
• 1 23cm square tin
• 1 Piping bag
• 1 Wire rack

Instructions

1. Place yeast, sugar and milk in a small bowl, whisk until yeast dissolves. Cover with plastic wrap, stand in a warm place for 10 minutes or until mixture is frothy.
2. Sift flour, cinnamon and all spice into a large bowl and rub in the chopped butter.
3. Stir in the frothy yeast mixture, currants, sultanas, egg and warm water. Cover with plastic wrap and stand in a warm place for 1 hour or until mixture has doubled in size.
4. Grease a deep 23cm square tin with butter. Turn dough onto a floured surface and knead for 5 minutes.
5. Divide dough into 16 pieces, form into balls and place in the prepared tin. Stand in a warm place for 20 minutes or until dough has doubled in size.
6. Preheat oven to 180°C. To prepare the flour paste, combine flour and sugar in a bowl; gradually blend in enough water to form a thickish smooth paste.
7. Spoon the paste into a piping bag with a small plain tube or use a snap lock bag and cut off a tiny corner. Pipe crosses onto buns—four long lines vertically and then horizontally across each row of buns.
8. Bake for 10 minutes, then reduce heat to 160°C and bake for about 20 more minutes.
9. Turn onto a wire rack and brush with warm apricot jam.
10. Serve as soon as they are cold enough to touch, plain or with butter.