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1
Combine the yeast, sugar and milk in a bowl.
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2
Set aside for 5 to 10 minutes or until bubbles form on the surface.
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3
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl.
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4
Mix with a butter knife until a sticky dough forms.
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5
Knead on a lightly floured surface for 510 minutes or until it feels smooth and elastic when pressed.
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6
Place in an oiled bowl, cover with a tea towel and stand in a warm place for 3040 minutes or until doubled in size.
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7
Lightly knead the dough again, divide into 12 pieces and roll into balls.
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8
Place in a 23cm-square cake tin lined with non-stick baking paper.
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9
Cover with a clean tea towel and set aside in a warm place for 2530 minutes or until doubled in size.
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10
Preheat oven to 200 degrees C (390 degrees F).
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11
For the crosses, combine the flour and water to make a smooth paste.
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12
Place in a piping bag** and pipe crosses onto the buns.
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13
Bake for 3035 minutes or until well browned and springy to touch.
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14
To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved.
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15
Brush warm buns with the glaze and serve with butter.
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16
Makes 12.
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17
** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.
