HOT CROSSED BUNS

Preheat your oven to 180 deg C
Heat 375 ml of milk until warm .
Add55gm of castor sugar and stir until dissolved .
Gradually whisk in 14gm of dried yeast , it is important that the milk is warm to activate the yeast , but not hot .
Stand yeast mixture in a warm place for 10 minutes or until it froths up.
In a separate bowl mix together 600gm of plain flour with 1 dsp of ground cinnamon and 1 dsp of mixed spice with 1 tsp of salt .
Using your fingertips rub in 60 gm of softened butter /margarine .
Add the grated rind of 2 oranges and 250 gm of sultanas .
Add 2 lightly beaten eggs .to the yeast mixture .
Now mix the flour and yeast mixture together into a sticky dough .
Turn the dough into a bowl of an electric mixture with a dough hook and knead for 5 minutes on a low speed .
Place the dough into an oiled bowl ,cover and let stand in  warm place for 45 minutes until it rises to twice the size .( If there is no warm spot in your kitchen prove dough under the rangehood light or place the bowl on a chopping board on an opened oven door with temperature on very low 50 deg C.)
At this point turn the dough out onto a lightly floured bench and knead for a few minutes ., then divide the dough and roll into 12 balls .
Place balls on a greased baking tray 1 cm apart .
Cover loosely and leave in a warm spot for 15 minutes .
While you are waiting ,combine 50 gm of self raising flour with 50 ml of water and mix well .
Place this mixture in a small piping bag with a small plain tube .
Place a cross on each of the buns .
Bake for 25 minutes or until the buns are golden brown .
Lastly heat 2 tbs of apricot jam mixed with 2 tbs of water ., mix and brush over the hot crossed buns to give them a shiny glaze ...
Happy Easter ....