Hot Cross Buns

Process

1. Whisk together the dried yeast and warm milk.  Place the cup in a warm place for 15 minutes or until the mix froths
2. Sift together the flour, nutmeg, cinnamon, salt and sugar in a large bowl
3. Add the softened butter to the dried mix and rub together with your fingers until the mixture forms fine crumbs
4. Add the yeast mixture, egg and warm water and combine. Add the sultanas/fruit if using.
5. Stir the mixture until smooth and form into a round dough ball
6. Grease a clean bowl with cooking spray and place your dough ball inside.  Cover with a clean tea towel and leave in a warm spot to rise for 30 minutes– until the ball has doubled in size
7. Preheat your oven to 200 degrees Celsius, and grease a baking tin (20 x 30cm)
8. Turn out the dough onto a lightly floured board or benchtop and knead for 5 minutes.  Then divide the dough into 12 equal-sized balls
9. Place the balls into the greased tin approximately 1 cm apart.  Set aside for a further 15 minutes to prove further
10. While you wait, making the piping.  Sift the flour into a bowl and slowly add the water to form a paste
11. Pipe the crosses into your buns using a piping bag (Hint: if you don’t have a piping bag, cut the corner off a small plastic bag as an alternative)
12. Place your buns in the oven and bake for 15 minutes or until the buns sounds hollow when you tap the top
13. While the buns are baking, make the glaze.  Put the sugar in a heat-proof mug and add boiled water, stirring until the sugar dissolves. 
14. Remove the buns from the oven and set aside. Glaze the top of the buns using a baking brush while warm
15. Enjoy your buns immediately or set aside on a wire rack to cool for later

You can store your Hot Cross Buns in an air-tight container for up to 3 days.  You can also freeze them for up to one month.