Preheat the oven to 400 degrees F (200 degrees C).
All-Purpose Flour (4 cups)
Caster Sugar (1/3 cup)
Dry Mixed Spice (1/2 Tbsp)
Instant Dry Yeast (1/2 Tbsp)
Salt (1 pinch)
Dried Fruit Mix (1 1/4 cups)
into a well and mix the ingredients all together until it's all combined.
Milk (1 1/2 cups)
into a jug. Add
Butter (1/4 cup)
into the same jug and mix them together.
Add the mixture of warm milk, melted butter, and egg into the well and mix everything together. Turn it out onto a lightly floured surface and knead for about 10 minutes or until it's nice and smooth and not so sticky.
Place the kneaded dough into a clean, dry bowl and cover it with a clean towel. Put it in a warm spot for about an hour or until the dough is doubled in size.
Take the dough out of the bowl and put it on a lightly floured surface and give it a quick knead. Then row the dough into a log and cut it up into 16 even pieces. Row each of the pieces into a ball.
Put the balls of dough into a baking pan lined with some non-stick baking paper and put the clean, dry towel on and set it aside for half an hour until the dough has risen again.
Mix 1/3 cup of plain flour with a 1/4 cup of water together until it becomes a paste. Spoon the paste into a snap-lock bag and force it all into one corner. Use a scissor to snip off the end and pipe the crosses onto the hot cross buns.
Then brush the
Apricot Jam (1/2 Tbsp)
over the top to glaze the surface.
Put the dough in the oven for about 25 minutes or until they are lovely and golden on top. Leave them in a tin for 10 minutes to cool off.