View source for Hot Cross Buns Recipe

==Ingredients==
===The Buns===
*4t dried active yeast (15g)
*1¼ C warm water, at bath  temperature
*2t sugar
*7 C white high-grade flour, or 3½ C white and 3½ C wholemeal
*1½ t salt
*¼ C caster sugar
*¾ C raisins or sultanas
*½ C currants
*½ C chopped crystalised peel  (75g)
*2T cinnamon
*2T mixed spice
*2C warm milk (500 ml), at bath  temperature
*75g melted butter
*1 egg, beaten

===For the crosses=== 

*¾ C flour
*¾ C water

===For the glaze=== 

*¼ C sugar
*2 T water

==Method==

In a bowl combine the yeast,  warm water and sugar.  Leave in a warm place until the mixture becomes frothy  (approx 15 minutes).

In a large mixing bowl combine all the dry  ingredients and fruit. Make a well in the middle and pour in the warm milk,  melted butter, beaten egg and yeast mixture. Mix well  then turn the dough out onto a floured bench and knead  the mixture. I find it will  take at least 10 minutes (200  times).

Divide dough into 30 pieces and roll into buns. Place on two baking trays sprayed with non-stick baking spray, cover with  cling film or a clean tea towel and leave in a warm place (hot water cupboard) until the buns have doubled in size, approximately one hour. 

Preheat oven to 220 [Degree] C. For the crosses, place flour and cold water in a small Ziploc bag, seal and squish it  together to form a sticky  paste.Snip one corner of the  bag and pipe out crosses on to the buns. Bake for about  20 minutes.

Mix the caster sugar and water glaze and brush over the hot cross buns as they come out of the oven. Cool on a wire rack. Makes 30.