Heat milk until almost boiling

Stir in first measure of sugar and butter until butter melts

Set aside until lukewarm

Sprinkle yeast over and leave for 15 minutes or until frothy

Sift 4 cups of flour, salt, cinnamon, mixed spice and nutmeg into a bowl

Stir in second measure of sugar

Make a well in the centre of dry ingredients

Pour yeast mixture in

Beat to a soft dough, adding more flour if the dough is sticky

Mix in sultanas, currants and mixed peel

Turn out onto a lightly floured board

Knead until smooth and elastic or until dough springs back when lightly touched

Lightly brush bowl with oil

Place dough in bowl

Brush top of dough with oil

Cover and leave in a warm place until double in size

Punch dough down in centre with your fist and knead lightly

Divide mixture into 16 even-sized pieces

Shape into balls

Place buns into a greased 20 x 30 cm sponge roll tin

Cover and leave in a warm place until double in size

Pipe crosses on each bun

Bake at 200°C for 20 minutes or until golden

Remove from oven and brush with glaze

Cool hot cross buns on a cooling rack

Crosses

Mix flour and water together until smooth. Place mixture into a small plastic bag. Snip across one corner to form a hole for piping. Twist top of bag to hold dough firm and squeeze to pipe

Glaze

Put all ingredients in a saucepan. Heat until sugar and gelatine have dissolved, stirring constantly

Makes 16

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