Hot Cross Buns - cooking recipe

Ingredients

1 1/2 cups milk, warmed
3 1/2 tsp dry yeast
1 2/3 cups flour
1 tsp ground cinnamon
6 tbsp butter, chopped, plus extra, to serve
3 oz mixed dried fruit
1/4 cup sugar
1 None large egg
None None Crosses
2/3 cup flour, mixed with 4 tbsp water into a paste
None None Glaze
1/4 cup sugar
1 tsp mixed spices

Preparation

For the dough, place the milk in a bowl and sprinkle with the yeast. Set aside for 5 mins, until foamy. Meanwhile, sift flour and cinnamon together into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Stir in dried fruit and sugar. Whisk egg into milk mixture, then pour into the flour mixture and mix into a soft dough. Turn out onto a lightly floured surface and knead 10 mins, until dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap and a dish towel, then set aside in a warm place for 45 mins, until doubled in size.
Preheat oven to 450\u00b0F. Lightly grease a baking sheet. Punch dough down with fist and knead for a 2-3 mins. Roll into a log and cut into 16 equal pieces. Knead each piece until smooth. Shape into rounds and arrange, close together, on prepared baking sheet. Cover with a tea towel and set aside in a warm place for 30 mins, until doubled in size.
Pipe crosses onto the buns with the flour paste and bake 10 mins. Reduce heat to 400\u00b0F and bake 10-12 more mins, until buns sound hollow when tapped.
Meanwhile, to make the glaze, combine sugar and mixed spices with 1/4 water, in a small saucepan over high heat. Bring to a boil, stirring constantly. Reduce heat and simmer 3-4 mins, without stirring. Brush glaze onto the hot buns and transfer to a wire rack to cool. Serve warm with butter.