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1
Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
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2
Stand in a warm place (approx 10 mins) until mixture foams and froths.
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3
Sift flour and spices into a large bowl.
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4
Rub in butter using a broad bladed knife then finish with fingertips.
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5
Toss the fruit through the flour, to coat the fruit.
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6
Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
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7
Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
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8
Grease a square, deep sided cake pan (20-25cm)
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9
Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
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10
1Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
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11
1Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
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12
To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached. I used a zip lock bag with a corner cut out.
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13
Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
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14
Preheat oven to 200DegC
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15
When buns have risen bake for 20-25 minutes.
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16
Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
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17
Mix caster sugar with boiling water and brush generously over each bun while still warm.
