Traditional Hot Cross Buns

Combine milk and cream in a small saucepan over medium heat for 3-4 minutes or until luke-warm. Pour into a jug. Add yeast and 1 teaspoon sugar. Whisk with a fork until combined. Stand in a warm place for 10 minutes or until frothy.

Sift flour, cinnamon and mixed spice into a large bowl. Stir through salt and remaining sugar. Using your fingertips, rub the butter into the flour until mixture resembles fine breadcrumbs. Stir through sultanas. Add yeast mixture and egg. Stir until well combined and a soft dough forms.

Turn dough onto a lightly floured surface and knead for 5–8 minutes or until dough is smooth and elastic. Place dough into a greased bowl and cover with a clean tea towel or plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size.

Preheat oven to 200°C. Grease a 30x20 cm lamington pan. Punch dough down and turn onto a lightly floured surface. Knead for 2 minutes, then divide into 3 equal pieces. Divide each portion into 5 (making 15 buns). Roll each portion into a bun and place, side by side, into prepared pan. Stand in a warm place for 20 minutes or until risen.

Sift extra flour in a small bowl. Stir in 1/2 cup water until a smooth paste forms. Spoon mixture into a piping bag fitted with a small plain tip (3mm). Pipe crosses onto each bun. Bake for 18-20 minutes or until golden, risen and cooked through.

Just before the buns are cooked, start making the glaze. Combine gelatine, extra sugar and 1 tablespoon boiling water in a small bowl and whisk with a fork to dissolve. Brush mixture over buns while still hot. Transfer buns to a wire rack to cool or serve warm with butter.