Irresistible Hot Cross Buns - The origins of hot cross buns goes back as far as the 12th century. A story says an Anglican monk baked the buns and marked them with a cross in honour of Good Friday.
In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.
Place the flour, salt, 50g sugar and the raisins into a machine mixing bowl and blend lightly.
In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.
Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.
Place the dough on a floured surface and knead for 2-3 minutes. Form into a large ball and place the dough back into the machine bowl.
Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.
After 1 hour, transfer the dough to a floured surface and roll into a sausage shape. Cut the dough into 15 equal pieces.
Take each piece of dough and mould into a small ball using the palm of your hand.
Place the balls of dough regimentally onto a non-stick baking tray.
Cover very lightly with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size.
Pre-heat your oven to 180ºC.
Mix your additional 50g of Plain Flour with a little water to make a really tight paste.
Fill a piping bag fitted with a writing nozzle with the paste. In straight lines, pipe across your buns one way, and then pipe across the other way to form the cross.
Bake in the oven for 12-15 minutes.
Remove from the oven, brush lightly with diluted golden syrup and allow to cool for 5 minutes.
Serving Size Each