Hot Cross Buns

• 2 pkg (1/4 oz each) active dry yeast
• 1/4 cup sugar
• 1 1/2 cups milk, warmed
• 4 1/2 cups flour
• 1 tsp mixed spice, such as pumpkin pie spice
• 1/2 tsp ground cinnamon
• 4 tbsp (1/2 stick) cold butter, chopped
• 1 None egg
• 3/4 cup raisins
• None None FOR THE FLOUR PASTE
• 1/2 cup flour
• 2 tsp sugar
• None None FOR THE GLAZE
• 1 tbsp caster sugar
• 1 tsp unflavored gelatin

1. Combine yeast, sugar and milk in a medium bowl. Cover; let stand in warm place for 10 mins, or until mixture is frothy.
2. Sift flour and spices into large bowl; rub in butter. Stir in yeast mixture, egg and raisins; mix to a soft, sticky dough. Cover; let stand in warm place for 45 mins, or until dough has doubled in size.
3. Turn dough onto floured surface. Knead for 5 mins, or until smooth. Divide into 16 pieces; knead into balls. Place in greased 9-inch square baking pan. Cover; let stand in warm place for 10 mins, or until buns have risen to top of the pan.
4. Preheat the oven to 425u0b0F. For the flour paste, combine flour and sugar in bowl. Gradually blend in enough water to form a smooth paste (about 1/3 cup). Place in piping bag fitted with a small plain tip. Pipe crosses on buns. Bake for 20 mins, or until well browned.
5. For the glaze, combine sugar, gelatin and 1 tbsp water in a small saucepan on low heat. Stir, without boiling, until sugar and gelatin are dissolved.
6. Place buns on wire rack. Brush hot bun tops with hot glaze; cool.

active dry yeast, sugar, milk, flour, mixed spice, ground cinnamon, cold butter, egg, raisins, flour, flour, sugar, glaze, sugar, unflavored gelatin

Taken from recipes-plus.com/api/v2.0/recipes/34052 (may not work)