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1
Combine flour, sugar, yeast, sultanas, spices and salt in a large bowl. Heat the milk and butter in a small saucepan until butter melts. Remove from heat and whisk in egg.
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2
Add to dry ingredients then lightly mix. Add sultanas and mix to a soft dough.
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3
Turn dough on to a lightly floured surface and knead for several minutes or until smooth and elastic.
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4
Place the dough in a greased bowl.
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5
Cover with a damp tea towel and prove in a warm place for 1.5 hours or until doubled in size.
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6
Punch down the dough in the centre. Turn on to a lightly floured surface and knead for several minutes or until smooth.
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7
Pre-heat oven to 210u00b0C.
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8
Lightly grease a 25cm x 30cm lamington tray with melted butter.
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9
Divide the dough into 12 equal portions.
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10
Knead each portion into a ball and place in the tray. Cover with a damp tea towel and prove for 30-45 minutes or until doubled in size.
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11
Brush the tops of the buns with a little whisked egg. Snip a small hole in the corner of the plastic bag and pipe the flour paste to form a cross over each bun.
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12
Bake in a pre-heated oven for 10 minutes. Reduce heat to 180u00b0C and bake for 15-20 minutes longer or until buns are cooked through.
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13
To make glaze, heat the sugar and water. Stir until sugar dissolves. Simmer uncovered for 30 seconds.
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14
Remove the hot cross buns from the oven and turn onto a wire rack. Brush the tops with glaze.
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15
Serve with butter.
