Hot Cross Buns
1 cup mixed dried fruit, heated in 1/2 cup water and then soaked for at least for 20 minutes
3.5 – 3.75 cups bread
1 cup milk
1/4 cup honey
1.5 teaspoons dried yeast
1.5 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon mixed spice
2 eggs
60g butter
1/2 teaspoon salt
Flour crosses
2 tablespoons plain flour
Around 3 tablespoons water to make paste
For Glaze
1/8 cup sugar
1/8 cup boiling water
1/2 teaspoon gelatine powder
Step 1  Take 1/4 cup of the flour from the whole flour measurement and whisk with 1/2 cup of water in a saucepan until smooth. Heat on medium heat and stir until it thickens to become a roux. It will take about 5 minutes. Remove from the heat and add the milk in two lots and the honey and whisk until the honey melts. Cool.
Step 2  Place the rest of the flour, yeast, cinnamon, nutmeg and mixed spice in the bowl and combine.
Step 3  Whisk the eggs into the milky mix, add the butter to the and whisk the mixture then add to the flour mix and knead until elastic. Add a bit more flour if the mixture is too wet. It needs to be elastic and stretchy but not break. You should be able to pull it apart between your fingers and see through it without it breaking. Roll it into ball and allow it to rise in a warm place.
Step 4  Preheat the oven to 180C. Mix the cross ingredients together to make a pipe able paste and place in a small piping bag cutting a small hole at the end. Punch down the dough and knead in the salt and the drained sultanas. Line a baking tray with parchment. Flour your hands and a surface and shape 12-13 easter buns. Pipe crosses on top and then bake for 30 minutes.
Step 5  To make the glaze, whisk the sugar, boiling water and gelatine until smooth and brush over the hot buns.

Rosie cant eat hot cross buns so she made these ..gluten free... cinnamon with sultanas and white choc crosses