Hot Cross Buns - cooking recipe

Ingredients

5 tsp active dry yeast
1 1/4 cups 2% milk, warmed
4 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 cup butter, chopped
3 oz mixed dried fruit
1/4 cup granulated sugar
1 None egg
None None Icing for Crosses
1/2 cup all-purpose flour
None None Glaze
1/4 cup sugar
1 tsp pumpkin pie spice

Preparation

Dissolve yeast in milk. Set aside for 5 mins, until foamy. Sift together flour and cinnamon. Cut in butter until mixture resembles breadcrumbs. Add fruit and sugar. Whisk egg into milk mixture then mix into dry ingredients until combined. Turn out onto a lightly floured surface and knead until smooth and elastic. Place in lightly greased bowl, cover and set aside in a warm place to proof for about 45 mins, until doubled in size.
Preheat oven to 425\u00b0F. Lightly grease a baking tray. Punch dough to release gas and knead for 2-3 mins. Divide into 16 pieces then shape into rounds. Place close together on prepared tray and cover with a tea towel. Set aside until doubled in size, about 30 mins.
To make crosses, combine flour with 4 tbsp water until smooth. Transfer to a piping bag and pipe crosses onto buns. Bake for 10 mins. Reduce oven to 400\u00b0F and bake for 10-12 mins, until buns sound hollow when tapped on the bottom.
To make the glaze, bring sugar, spice mix and 1/4 cup water to a boil, stirring. Reduce heat and simmer for 3-4 mins, without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve warm with butter.