No one makes hot cross buns as well as Mama Chan! Sweet, soft and fluffy - a perfect Easter treat.

4 tsp dried yeast (14g)
1/4 c caster sugar
1 c warm milk
4 c flour (Mama Chan uses plain, I use spelt)
1 tsp ground cinnamon
60g butter, softened
1 egg, slightly beaten
1/2 c warm water
3/4 c dried currants
1/4 c mixed peel
beaten egg for glazing

flour paste for crosses:
1/2 c flour
1 Tbs caster sugar
1/4 c water

glaze after baking:
1/4 c lemon juice
2 Tbs sugar
boil for few min
or 1 Tbs apricot jam

Combine yeast, sugar and milk in small bowl. Mix, cover and leave until mixture becomes frothy (about 10 min).

Sift flour and cinnamon in large bowl, rub in butter. Stir in yeast mixture, egg, water and fruit. Cover, stand in warm place, and leave to double in size.

Turn dough onto a floured surface, knead for 10 min until smooth and elastic.

Divide dough into 16 portions. Knead into balls. Place buns in greased or lined 23cm square cake pan. Cover with tea towel, stand in warm place until dough is doubled in size and risen to top of pan.

Preheat oven to 180C.

Brush beaten egg over the buns. Mix flour paste ingredients until smooth, put into a piping bag (or plastic bag with hole snipped in a corner) and pipe crosses onto buns.

Bake for about 18 mins until golden. Remove and brush with sieved warm jam or lemon glaze.