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1
Sprinkle yeast over milk in medium bowl. Let stand for 5 mins, or until foamy.
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2
Sift 4 3/4 cups flour and cinnamon into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in dried fruit and sugar.
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3
Whisk egg into milk mixture. Pour over flour mixture. Mix with a wooden spoon to form a soft dough. Turn onto a lightly floured board. Knead for 10 mins, or until smooth and elastic.
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4
Place in a lightly greased bowl. Cover with plastic wrap then a tea towel. Let rise in a warm place until doubled in size.
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5
Grease a baking pan. Punch dough down with your fist to release the gas. Knead for a few mins. Divide into 16 pieces. Knead pieces until smooth, then shape into rounds. Place close together on pan and cover with a tea towel. Let rise in a warm place until doubled in size.
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6
Preheat the oven to 425u00b0F. To make crosses, sift remaining 1/2 cup flour into a bowl. Blend in 1/4 cup water to make a smooth paste. Pipe crosses on buns.
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7
Bake for 10 mins. Reduce oven to 400u00b0F. Bake for 10 mins.
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8
Meanwhile, for the glaze, combine sugar, spice and 1/2 cup water in a small saucepan. Bring to a boil on high heat, stirring, until sugar has dissolved. Reduce heat to low. Simmer for 1-2 mins, without stirring. Brush over hot buns. Transfer to a wire rack to cool.
