Hot cross buns

Lightly grease an oven tray. Sprinkle yeast over milk in a jug. Set aside for 5 minutes, until foamy. Sift flour and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in fruit and sugar. Whisk egg into milk mixture. Pour over flour mixture.

Mix to a soft dough. Turn onto lightly floured board. Knead for about 10 minutes, until dough is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap then a tea towel. Set aside in a warm place for about 45 minutes, until doubled in size (proving).

Preheat oven to very hot, 220°C. Punch dough down with fist to release gas. Knead for a few minutes.

Divide dough into 16 pieces. Knead each until smooth. Shape into rounds. Place close together on tray and cover with a tea towel. Prove until doubled in size (about 30 minutes).

For the crossed, combine flour with water until smooth. Pipe crosses onto buns. Rake for 10 minutes. Reduce oven to hot, 200°C, and bake for 10-12 minutes, until buns sound hollow when tapped.

釉,把所有原料在small saucepan. Bring to the boil on high, stirring constantly. Reduce heat to low. Simmer for 3-4 minutes without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve warm with butter.