Makes 12 buns
4 1/2 cups plain flour
2 x 7g dried yeast
1/4 cup caster sugar
1 1/2 tspn mixed spice
Pinch of salt
1 1/2 cup currants
2 eggs lightly beaten
4 tbspn water
1/3 cup water
4 tbspn Apricot Jam
Combine 4 cups of flour, yeast, sugar, mixed spice, salt and currants in a large bowl.
Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture.
Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 – 1 ½ hours, or until dough doubles in size.
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions and shape each portion into a ball.
Place balls onto the lined tray, about 1cm apart. Cover with oiled cling film and set aside in a warm, draught free place for 30 minutes, or until buns double in size.
Preheat fan-forced oven to 170C.
To make the flour paste, mix ½ cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create piping bag. Pipe flour paste over tops of buns to form crosses.
Place into preheated oven and bake for 20 – 25 minutes, or until buns are cooked through.
To make the glaze, place water and jam into a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns.
Serve warm or at room temperature.