Hot cross buns

1.Lightly grease an oven tray. Sprinkle yeast over milk in a jug. Set aside for 5 minutes until foamy.

2.Sift flour and cinnamon into bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs.

3.Stir in fruit and sugar. Whisk egg into milk mixture. Pour over flour mixture. Mix to a soft dough.

4.Turn out onto a lightly floured board. Knead about 10 minutes, until dough is smooth and elastic. Place in lightly greased bowl. Cover with a tea towel and set aside in a warm place about 45 minutes, until doubled in size (known as proving).

5.Preheat oven to very hot, 220°C. Punch dough with fist to release gas. Knead for a few minutes. Divide dough into 16 equal pieces and knead each until smooth. Shape into rounds. Arrange close together on tray. Cover with tea towel. Prove until doubled in size (about 30 minutes).

6.CROSSES: In a bowl, combine flour with water until smooth. Pipe crosses onto buns. Bake for 10 minutes. Reduce oven to hot, 200°C, and bake for 10-12 minutes, until buns sound hollow when tapped.

7.GLAZE: Combine all ingredients in a small pan. Bring to boil on high, stirring constantly. Reduce heat to low. Simmer for 3-4 minutes without stirring. Brush over hot buns. Cool on rack. Serve buns warm with butter.