Name: Hot-cross muffin buns
Yield: 12 servings
Cuisine: Bake
Ingredients: 2.00 c flour cake; 5.00 ml salt; 5.00 ml mixed spice ground; 60.00 ml sugar; 60.00 g butter or margerine; 1.00 active dried yeast; 374.00 ml milk lukewarm; 1.00 eggs extra-large, lightly beaten; 125.00 ml mixed dried fruit; 125.00 ml flour cake; 80.00 ml water; 30.00 ml sultanas to glaze

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Ingredients (12)

2.00 c	flour — cake
5.00 ml	salt
5.00 ml	mixed spice — ground
60.00 ml	sugar
60.00 g	butter — or margerine
1.00	active dried yeast
374.00 ml	milk — lukewarm
1.00	eggs — extra-large, lightly beaten
125.00 ml	mixed dried fruit

Crosses and glaze

125.00 ml	flour — cake
80.00 ml	water
30.00 ml	sultanas — to glaze

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Method:

Pre-heat oven to 200°C. Grease a 12-muffin tin. Sift together flour, salt and spices. Add sugar and mix. Rub butter into the flour using fingertips then mix in the dry yeast. Add milk, egg and dried fruit mix, mix well. Knead on a lightly floured surface intil smooth and elastic. Cover and leave to rise in a warm place for 15-20 mins.

Divide dough into 12 pieces, knead each piece into a round shape and drop into a muffin tin. Set aside in a warm place for 25 mins or until double in size.

To make cross

Mix all ingredients to a smooth paste. Spoon into a piping bag fitted with a small nozzle and pipe crosses onto buns. Bake for 20 mins. Brush tops with syrup while buns are still hot.