Traditional Hot Cross Buns

• None None Traditional Hot Cross Buns
• 4 tsp active dry yeast
• 1/3 cup granulated sugar
• 1 cup warm milk
• 4 1/2 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 6 tbsp butter, chopped
• 1 cup raisins
• 2 tbsp mixed citrus peel, finely chopped
• 1 None egg, beaten lightly
• None None Flour Paste
• 1/4 cup all-purpose flour
• 2 tsp granulated sugar
• None None Glaze
• 1 tsp powdered gelatin
• 1 tbsp granulated sugar

1. For the hot cross buns, whisk together yeast, 1 tbsp sugar and milk. Cover and let stand in a warm place for about 10 mins, or until frothy.
2. Sift flour, spices and 1/2 tsp salt into a large bowl. Cut in butter. Add remaining sugar, fruit, yeast mixture, egg and enough water to make a soft dough. Cover with oiled plastic wrap and let proof in a warm place for about 1 hour, or until doubled in size.
3. Preheat oven to 425u0b0F. Turn out onto a lightly floured work surface and knead for about 10 mins, or until dough is smooth and elastic. Shape into 20 balls. Place, almost touching, on a large greased baking tray. Let stand in a warm place for about 20 mins, or until doubled in size.
4. To make the flour paste, sift flour and sugar together. Gradually add enough water to a make a smooth, thick paste. Transfer to a piping bag and pipe crosses onto buns. Bake for 15 mins, or until buns sound hollow when tapped on the bottom.
5. Meanwhile, to make the glaze, bloom gelatin in 1 tbsp ice water for 5 mins. Add remaining sugar then gently heat until sugar and gelatin dissolve. Transfer buns to a wire rack and brush tops with glaze.

buns, active dry yeast, sugar, warm milk, flour, pumpkin pie spice, ground cinnamon, butter, raisins, peel, egg, flour, allpurpose, sugar, glaze, powdered gelatin, sugar

Taken from recipes-plus.com/api/v2.0/recipes/24126 (may not work)