Hot Cross Buns

16g  sachets dried yeast

1 1/4 cups (310ml) milk, warmed

1/4 cup (60g) caster sugar

4 cups (600g) plain flour

1 tbsp ground cinnamon

1 tbsp ground mixed spice

1 tsp salt

60g butter

1&1/2  cup sultanas

½ cup candied peel

2 eggs

1/3 cup (50g) self-raising flour

1. Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.
2.  Sift plain flour with cinnamon, mixed spice and salt into a large bowl. 
3. Use your fingertips to rub in butter.
4. Stir in sultanas, peel, eggs and yeast mixture. 
5. Turn dough onto floured surface. Knead 5 mins. 
6. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. 
7. Punch down. Knead until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour.
8. Preheat oven to 200°C. Combine self-raising flour and 1/4 cup (60ml) water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.