Recipe: Hot cross buns

Hot cross buns are best eaten on the day they are made, or can be frozen for up to two months.

Makes 16
11/4 cups (310ml) milk
3/4 cup (165g) caster sugar
2 x 7g sachets dried yeast
41/3 cups (650g) plain flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
1 cup (190g) mixed dried fruit
1 egg, lightly beaten
100g unsalted butter, melted, cooled

1. Stir milk and 1/3 cup sugar in a saucepan over low heat until lukewarm. Turn off heat. Stir in yeast, then stand on stovetop for 10 minutes or until mixture is foamy.
2. Sift 4 cups flour, spices and ¼ tsp salt into a bowl. Stir in fruit. Add yeast mixture, egg and butter then stir until mixture forms a dough. Knead on a floured surface for 5 minutes or until smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.
3. Divide dough into 16 pieces and shape into balls. Place in a greased 23cm square cake tin. Cover with plastic wrap then stand in a warm place for 30 minutes or until risen level with tin’s rim. 
4. Preheat oven to 200˚C. Stir remaining flour, 1 tbs sugar and ¼ cup water until smooth. Spoon into a piping bag then pipe crosses over buns. Bake for 10 minutes then reduce oven to 180˚C and bake for 15-20 minutes or until golden and risen. Turn on to a wire rack to cool. Stir remaining 1/3 cup sugar and 2 tbs water in a saucepan over low-medium heat until sugar dissolves then bring to the boil. Brush hot syrup over top of buns. Serve.

Recipe, styling & food preparation: Sophia Young. Photography: Andrew Lehmann.