Hot Cross Buns

Makes 12

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

Flour paste
1/2 cup plain flour
90 ml water

Glaze
1/3 cup water
2 tablespoons dextrose

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 200°C (180°C fan-forced).
5. 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.
6. Bake the hot cross buns for 15 minutes or until they are golden and cooked through.
7. 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.

» VARIATION:
If you like, knead some finely grated orange zest into the dough before baking.