Ingredients

• Bread Flour - 4 cups
• Brown Sugar - 3 Tbsp
• extra flour for kneading
• Ground Cinnamon - 1 Tbsp
• Ground mixed spice - 1 Tbsp
• Milk Powder - 3 Tbsp
• Mixed peel or dried apricots - 1/4 cup
• Oil - 2 Tbsp
• Salt - 2 Tsp
• Sultanas - 1 1/4 Cups
• Water - 1 1/2 Cups
• Yeast - 2 1/4 Tsp

Making the Buns

Place flour, milk powder, salt, sugar, spices and yeast into mixing bowl.

Using a low speed and slowly add the oil then the water to the dry ingredients. Mix for 30 seconds until a dough ball starts to form.

Add sultanas and mixed peel and mix for another 30 seconds.

Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.

Rest dough, and prepare for baking

Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.

Once risen, remove and knead again on a lightly floured surface.

Divide the dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray.

Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.

Make and apply the "cross" batter

Blend 2 Tbsp of water and 1/4 cup of plain flour to make a smooth batter and spoon into a piping bag fitted with a small pipping nozzle.

Remove plastic wrap and pipe a cross onto each bun.

Bake, and apply glaze

Bake in a preheated oven at 190C for 15-20 minutes or until cooked and golden brown.

Slide buns from baking tray onto a wire rack and brush with Hot Cross Bun Glaze. Stand 5-10 minutes before serving.

HOT CROSS BUN GLAZE: Combine 1/2 cup icing sugar, 1/2 tsp Ground Allspice, 1/4 tsp Ground Cinnamon, 2 Tbsp Water into a small mixing bowl and stir until smooth and thin enough to drizzle or brush over hot buns.

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