File:Hot cross buns on wire rack (13865618364).jpg

14g dried yeast or 30g fresh yeast 500g white bread flour 2 tablespoons caster sugar 1 tespoon mixed spices 1 teaspoon ground cinnamon 40g butter 200g sultana Paste for crosses 30g plain flour 1/4 teaspoon sugar Method 1. In a bowl combine 2 teaspoons of flour, 1 teaspoon of sugar and 125 ml warm water and the yeast. Stir and leave in a warm draught-free place for 10 minutes. The mixture should be frothy and light if not try again because your yeast id dead. 2. In another bowl sift the remaining flour, spices, add sugar and butter. Work with your fingertips and add the sultanas. Make a well in the centre and add the yeast mixture and 175 ml of warm water to make a soft dough. Dust with flour a surface and turn the dough over it. Knead for 5 minutes until smooth, adding more flour if needed. Place the dough in a floured bowl, cover with plastic wrap or with a dump tea towel. Leave the bowl in a warm place free of draughts for 30-40 minutes until doubled in size. 3. Preheat the oven at 200 ºC. Turn the dough on a floured surface, knead to deflate. Shape in 12 balls. Places them on a greased baking tray touching each other. Leave for other 20 minute until doubled in size, keeping the in a warm place. 4. To make the crosses: mix flour sugar and 2 tablespoons of water into a paste. Fill a piping bag and pipe crosses over the buns. Bake for 16 minutes or until golden brown.