Traditional hot cross buns

1.Combine the yeast with one tablespoon of the sugar and all of the milk in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the open door of a very slow oven is ideal) for about 10 minutes or until the yeast mixture is frothy.

2.Sift the flour, spices and salt into a large bowl; rub in the butter. Stir in the remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Cover the bowl with oiled plastic wrap and stand in a warm place for about one hour or until mixture has doubled in size.

3.Turn the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Divide the dough into 20 portions; quickly knead each portion into a ball. Or place hand over the dough and, using a circular motion, roll the dough into a ball. Place the balls, almost touching, on a large greased oven tray. Stand in a warm place for about 20 minutes or until dough has almost doubled in size. Preheat the oven to 220°C (200°C fan-forced).

4.To make flour paste, sift flour and sugar into a small bowl; gradually stir in enough water to make a smooth, thick paste. Place the flour paste into a piping bag with small tube or resealable plastic bag and snip a tiny piece off one corner. Pipe crosses onto buns.

5.Bake the buns for about 15 minutes or until buns sound hollow when tapped.

6.Meanwhile, to make glaze, combine all ingredients in a small pan and stir over a low heat, without boiling, until the sugar and the gelatin are dissolved.

7.Transfer the buns to a wire rack and brush the tops with the glaze.