4 cups plain flour, plus extra for dusting
1 tablespoon mixed spice
2 x 7g sachets dried yeast
1/4 cup dextrose
pinch of salt
40 g unsalted butter
300 ml milk
2 eggs, lightly beaten
olive oil spray, for greasing
1/2 cup plain flour
90 ml water
1/3 cup water
2 tablespoons dextrose
- Sift the flour and mixed spice into a large bowl, then add the yeast, dextrose and salt. Melt the butter in a small saucepan. Add the milk, then heat for 1 minute or until lukewarm. Add the warm milk mixture and egg to the flour mixture. Use a flat-bladed knife to mix until the dough almost comes together. Use clean hands to form a soft dough.
- Knead the dough on a lightly floured surface for 5–10 minutes or until smooth. Transfer to a lightly oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size. Line a large baking tray with baking paper.
- Punch the dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 balls and put onto the prepared tray about 1 cm apart. Cover loosely with plastic film. Set aside in a warm place for 30 minutes or until doubled in size.
- Preheat the oven to 200°C (180°C fan-forced).
- For the paste, mix the flour and water until smooth, adding a little more water if needed. Spoon into a small snap-lock bag and snip off 1 corner. Pipe flour paste crosses on top of the buns.
- Bake the hot cross buns for 15 minutes or until they are golden and cooked through.
- For the glaze, stir the water and dextrose in a small saucepan over low heat until the dextrose has dissolved. Boil for 5 minutes. Brush the warm glaze over the warm hot cross buns. Serve.
If you like, knead some finely grated orange zest into the dough before baking.