Hot cross buns began as a traditional British food to eat around Easter time and this tasty spicy bun makes the perfect afternoon treat. This mouthwatering recipe looks so good, that I've decided to postpone waiting for April and to make them right now in the summer. This recipe makes a dozen and is best enjoyed with a cup of tea.

Recipe ingredients:

• 4 cups plain flour
  
• 2 x 7g sachets dried yeast
  
• ¼ cup caster sugar
  
• 1½ teaspoons mixed spice
  
• pinch of salt
  
• 1½ cups currants
  
• 40g butter
  
• 300ml milk
  
• 2 eggs, lightly beaten
  

Directions:

1. In a large bowl mix flour, yeast, sugar, mixed spice, salt and currants together.
   
2. In a small saucepan melt butter over medium heat. Add the milk and heat the mixture until it becomes lukewarm.
   
3. Add the milk mixture along with eggs to the currant batter.
   
4. Using a flat-bladed kinfe, mix the batter until a dough begins to form. You can complete the mixing with your hands (cleaned), until a soft dough forms
   
5. On a floured surface knead the dough for 10 minutes, until the dough becomes smooth.
   
6. Place the dough in a lightly oiled bowl, cover this with plastic and set it aside in a warm location without a draft. Let it rise here for an hour to an hour and half, or until it has doubled in size.
   
7. Line a baking tray with baking paper and punch the dough back to its original size. On a lightly floured surface knead the dough for 30 seconds until it becomes smooth.
   
8. Divide the dough into 12 even sized balls, and place these on the lined tray, with a distance of 1cm between each bun.
   
9. Cover the tray with plastic wrap and set this aside, back in your warm draft-free location for half an hour.  
   
10. Preheat the oven to 190˚C (375˚F).
    

Make the flour paste

Ingredients

• ½ cup plain flour
  
• 4 tablespoons water
  

1. In a small bowl mix together flour and water, adding a touch more water if the paste is too thick.
   
2. Take a small ziplock bag and spoon in the paste. Cutt off the corner of the bag and use this to pipe paste over the buns, to make your crosses.
   
3. Place the tray in the oven for 25 minutes, or until the buns are baked through.
   

Make the glaze

Ingredients

• ⅓  cup water
  
• 2 tablespoons sugar
  

1. In a small saucepan stir a mixture of water and sugar over a low heat until the sugar dissolves.
   
2. Bring the pan to a boil and boil for 3 minutes.
   
3. Brush this warm glaze over the hot cross buns and serve warm.