Hot cross buns

Method

Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.  

Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter. 

Stir in sultanas, cranberries (craisins), eggs and yeast mixture. Turn dough onto floured surface. Knead 5 mins. Put in large, greased bowl. Cover. Leave in warm spot for 45 minutes.  

Punch down. Knead until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray. Set aside for 15 minutes. 

Preheat oven to 200°C.

Combine self-raising flour and 1/4 cup water, put mixture into piping nozzle and pipe crosses onto the buns.  

Bake for 10 minutes. Reduce oven temperature to 180C and bake for a further 15 minutes.