Hot Cross Buns - cooking recipe

Ingredients

2 pkg (1/4 oz each) active dry yeast
1 1/4 cups milk, warmed
5 cups flour
1 tsp ground cinnamon
6 tbsp (3/4 stick) butter, chopped, plus additional, to serve
2 1/2 cups mixed dried fruit
1/4 cup granulated sugar
1 None egg
None None FOR THE CROSSES
1/2 cup flour
None None FOR THE GLAZE
1/4 cup granulated sugar
1 tsp mixed spice, such as pumpkin pie spice

Preparation

Lightly grease a baking pan. Sprinkle yeast over milk in a medium bowl. Let stand for 5 mins, or until foamy.
Sift flour and cinnamon into large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in fruit and sugar.
Whisk egg into milk mixture. Pour over flour mixture. Mix to a soft dough. Turn out onto a lightly floured board. Knead for 10 mins, or until dough is smooth and elastic. Place in lightly greased bowl. Cover with tea towel and set aside in a warm place for 45 mins, or until doubled in size.
Punch dough with fist to release gas. Knead for a few mins. Divide into 16 equal pieces and knead each until smooth. Shape into rounds. Arrange close together on prepared pan. Cover with tea towel and set aside in a warm place for 30 mins, or until doubled in size.
Preheat the oven to 425\u00b0F. For the crosses, combine flour and 1/4 cup water in a small bowl until smooth. Pipe crosses onto buns. Bake for 10 mins. Reduce oven temperature to 400\u00b0F. Bake for 10-12 mins, until buns sound hollow when tapped.
For the glaze, combine sugar, spice and 1/4 cup water in a small saucepan. Bring to a boil on high heat, stirring constantly. Reduce heat to low; simmer for 3-4 mins without stirring. Brush over hot buns. Cool on wire rack. Serve warm with butter.