Hot Cross Buns

Instructions:

1. Mix the flour, sugar, salt and yeast in a large bowl.
2. Make a well and pour in the milk. Mix together to form a dough.
3. Make a well in a dough and pour in the beaten egg. Knead the dough until no trace of egg visible.
4. Add the butter small quantities at a time and knead the dough until no trace of butter is visible.
5. Grease the bowl with oil and put the dough in the bowl and over with cling wrap.
6. Rest the dough overnight in the fridge.
7. Rest the dough at room temperature for 3 hours.
8. Mix both cinnamon and nutmeg in a small bowl. Add the spice small quantities at a time and knead the dough until no trace of spice is visible.
9. Knead the dough until the dough becomes smooth and springy.
10. Mix the sultana in the dough until all evenly distributed.
11. Put back the dough in the bowl and cover with cling wrap and rest the dough at room temperature for 1 hour.
12. Divide the dough into 12 even portions by weighting them.
13. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
14. Cover the buns with the damp tea towel at room temperature for half an hour.
15. Heat oven to 200C/180C fan/gas 6.
16. When the buns are ready to bake, mix the plain flour and sugar with water to give you a thick paste.
17. Spoon into a sandwich bag and snip the corner off and pipe a white cross on all the buns.
18. Bake for 15-20 mins until the buns are golden brown and sound hollow when tapped on the bottom.
19. While still warm, melt the sugar with water in a small bowl with microwave, then brush over the buns.