Hot cross buns

1.Sift plain flour, mixed spice and 1 teaspoon salt into a bowl. Rub in butter using fingertips, just until mixture resembles breadcrumbs. Stir in sugar, yeast and sultanas or currants.

2.Make a well in centre of dry ingredients. Stir in warm water, milk and egg, gradually incorporating flour mixture until a soft dough forms. Turn out onto a lightly floured surface. Knead dough until smooth and elastic. Shape gently into a ball and place in a greased bowl. Turn over once so top of dough is greased.

3.Cover bowl with plastic wrap and a tea towel. Set aside to rise in a warm place for 1-1 1/2 hours, until doubled in size.

4.Lightly grease a baking tray, two 20cm cake pans or a larger round cake pan. Turn dough out onto a lightly floured surface and gently pat out to 3cm thick. Cut into 14 pieces and gently shape each into a ball, keeping tops smooth as you shape. Place on prepared tray or in pans. Cover loosely with plastic wrap and a tea towel and set aside to rise in a warm place for 20-30 minutes, until doubled again.

5.Preheat oven to 200°C (180°C fan-forced). Brush buns with extra milk or a beaten egg.

6.Combine self-raising flour and water in a small bowl; mix until smooth. Spoon into a plastic bag, snip corner and pipe crosses on buns.

7.Bake buns for 15 minutes, until golden brown.

8.Meanwhile, make sticky glaze: stir together warm water, sugar and gelatine until sugar dissolves. Brush buns with glaze and stand buns in open, turned-off oven for a few minutes, until glaze dries. Serve warm or toasted.