Hot cross buns

Makes 18 pieces

Can't get enough of that sweet, slightly spiced and unmistakable hot cross bun aroma? Here's how to fill your house with the smell of Easter over the holidays.

  • 1kg bakers flour
  • 2 sachets (14g) dried yeast
  • 325ml tepid water
  • 250ml milk
  • 100g brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground nutmeg
  • 180ml vegetable oil
  • 3 tsp (20g) fine salt
  • 250g sultanas
  • 200g mixed peel
  • 75g plain flour
  • 150ml water, extra
  • 100g caster sugar

1 Preheat oven to 200C. Combine 100g flour with the yeast and water in a bowl and set aside for 20 minutes, until foamy and well-risen.

2 Transfer to the bowl of an electric mixer and add the milk, brown sugar, spices and remaining flour. Mix on low speed for 1 minute, until just-combined, then add the oil and salt and mix for 5 minutes until a relatively smooth dough forms.

3 Turn the dough out onto a bench, then knead by hand for 4 minutes, until smooth. Cover and stand for 10 minutes, then add the fruit and knead for 2 minutes to combine. Place in an oiled bowl and cover with cling film. Set aside for 1½ hours, until doubled in size.

4 Divide into 20 pieces (110g each) and roll into balls. Arrange on lined oven trays and cover with cling film. Set aside for 1 hour, until doubled in size.

5 Whisk the plain flour with half the extra water. Combine the remaining water with the cast sugar and bring to a boil in a small saucepan over a high heat.

6 Drizzle the flour paste in cross lines over the buns, then bake for 35 minutes, sprinkling occasionally with misted water, until mid-brown. Brush with the syrup, then cool on a wire rack.