Traditional Hot Cross Buns - cooking recipe

Ingredients

None None Traditional Hot Cross Buns
4 tsp active dry yeast
1/3 cup granulated sugar
1 cup warm milk
4 1/2 cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp ground cinnamon
6 tbsp butter, chopped
1 cup raisins
2 tbsp mixed citrus peel, finely chopped
1 None egg, beaten lightly
None None Flour Paste
1/4 cup all-purpose flour
2 tsp granulated sugar
None None Glaze
1 tsp powdered gelatin
1 tbsp granulated sugar

Preparation

For the hot cross buns, whisk together yeast, 1 tbsp sugar and milk. Cover and let stand in a warm place for about 10 mins, or until frothy.
Sift flour, spices and 1/2 tsp salt into a large bowl. Cut in butter. Add remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Cover with oiled plastic wrap and let proof in a warm place for about 1 hour, or until doubled in size.
Preheat oven to 425\u00b0F. Turn out onto a lightly floured work surface and knead for about 10 mins, or until dough is smooth and elastic. Shape into 20 balls. Place, almost touching, on a large greased baking tray. Let stand in a warm place for about 20 mins, or until doubled in size.
To make the flour paste, sift flour and sugar together. Gradually add enough water to a make a smooth, thick paste. Transfer to a piping bag and pipe crosses onto buns. Bake for 15 mins, or until buns sound hollow when tapped on the bottom.
Meanwhile, to make the glaze, bloom gelatin in 1 tbsp ice water for 5 mins. Add remaining sugar then gently heat until sugar and gelatin dissolve. Transfer buns to a wire rack and brush tops with glaze.