Traditional Hot Cross Buns
Sift together the yeast, flour, sugar, salt and spices.
In a small saucepan, gently heat the milk over a low temperature and melt the butter into it.
In a separate bowl, beat the egg.
Add the milk and butter mixture to the flour and mix thoroughly. Add the egg and mix well to form a dough. Work in the dried fruit and peel.
Turn out the dough onto a lightly floured surface and knead for 10 minutes or until it feels smooth and is no longer sticky. Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot to prove for 1 hour or until doubled in size.
Punch down the dough and separate into 12 equal portions.
Place the buns on a lightly greased baking tray. Cover and allow to rise for 1 hour or until doubled in size and very light.
Preheat the oven to 220°C. To make the crosses, mix the flour and water thoroughly to form a thick paste. Place the mixture in crosses on top of the buns and bake the topped buns for 15–20 minutes.
To make the glaze, mix the sugar and cinnamon together in the boiling water. Brush glaze over the buns lightly while still hot.