Hot Cross Buns

Sift the flour, salt and spices into a warmed bowl and rub in the butter or stir in the oil. Add 45 ml sugar only.
Dissolve 5 ml sugar in the tepid water. Add the dried yeast to the liquid and sprinkle with a little flour, leave to activate. Make a well in the centre of the flour and pour in the warm liquid, yeast and egg.
Mix together to form a dough and knead until smooth and glossy. Put the dough into a greased bowl, cover and leave to rise in a warm place until it doubles in bulk.
Knock down the dough, add the fruit and knead lightly again. Divide the dough and shape into 12 tight round buns. Place them apart to prove on a greased baking tray.
Heat the oven to 220°C. Mix together the piping dough ingredient and whisk together to make a smooth batter. Place into a piping bag or small Ziplock bag.
Pipe a cross onto each risen bun before baking. Cook for 12 – 15 minutes or until the buns are well browned and sound hollow when tapped underneath.
To make the glazing syrup: Dissolve the sugar completely in the water in a saucepan over gentle heat, then increase the heat and boil rapidly for 3 minutes to form a syrup.
As soon as the buns come out of the oven, brush them thoroughly with syrup.