Hot Cross Buns

method:

• Sift the flour, salt, spice and 50g of the sugar together in a large bowl. Stir in the yeast and fruit. In a small pan, melt the butter, then add the milk and heat until tepid. Stir into the dry ingredients with the egg and mix to form a soft dough.
• Tip onto a floured work surface and knead for 10 minutes until smooth and elastic. Divide into 12 equal pieces and shape each into a ball. Place a little way apart on an oiled baking sheet. Cover with oiled cling film and leave to prove in a warm place for about 1 1/2 hours until doubled in size.
• Preheat the oven to 190C (Fan 170C)/375F/Gas 5. To make the crosses, put the plain flour in a small bowl with 6 tbsp cold water; mix to a smooth paste. Spoon into a piping bag and neatly pipe a cross over each of the buns. Bake for 20-25 mins or until golden brown.
• When the buns are nearly ready, heat the remaining sugar and milk with 3 tbsp water in a small pan, stirring until sugar dissolves. Boil for one minute. Remove the buns from the oven and brush twice with the glaze. Leave to cool on a wire rack. Serve warm with butter.