One a penny two a penny hot cross buns

30g dried yeast
1/4 cup sugar
4 cups plain flour
1/2 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon salt
60g butter
1/2 cup sultanas
11/2 cups of milk



flour paste for crosses

1/2 cup plain flour
2 teaspoons sugar
no more than 1/3 cup water

glaze

1 tablespoon sugar
1 tablespoon water

This recipe was borrowed from a Margareta Fulton's cook book
1. Preheat oven to 180 cream yeast with 1 teaspoon
each of the sugar and flour add lukewarm milk, mix well.
Cover, stand in warm place 10 to 15 minutes or until mixture
is frothy. Sift flour, salt, sugar and spices, rub in butter, add
beaten eggs, sultanas and yeast mixture, beat well.
2. Cover bowl with a clean cloth, stand in a warm place
for 40 minutes or until dough doubles in bulk. Punch
dough down, turn onto a floured surface, knead well
until the dough is smooth.
3. Cut dough into three equal pieces, cut each piece
into five smaller pieces, making 15 hot cross buns in
total. Knead each into a round bowls. Put buns in a
lightly greased tray, stand in a warm place 10 to 15
minutes or until buns have reached a height.
4. Sift 1/2 a cup of flour with 1/3 of cup of water.
Fill a small plastic bag with a hole across the corner.
Pipe crosses on each bun. Bake in the oven for around 30 mins or until browned lightly.

As soon as they come out of the oven brush with glaze made by dissolving
1 teaspoon of sugar with a small amount of water in a pan on the stove.