Hot cross buns

Put the raisins in a bowl, cover with boiling hot water and set aside.

Heat milk to between 95 and 115, checking with a thermometer.

Stir a little sugar and the active dry yeast into the milk and leave 10 minutes.

In a large mixing bowl combine very warm milk, sugar, a little salt and softened butter; stir until the butter melts.

Add two beaten eggs, the proofed yeast mixture, cinnamon and a pinch of nutmeg.

Add flour one cup at a time, mixing after each, until a soft dough forms.

The dough stayed too sticky; mix with the dough hook, adding a little flour at a time, then knead by hand on a floured surface about 10 more minutes.

Drain the raisins, add them to the dough and fold the dough over until they are worked in.

Butter a bowl, put the dough in, cover with a kitchen towel and leave in a warm, dry place until doubled in size.

Turn the dough onto a floured surface, flatten it and divide it into 12 pieces.

Roll each piece into a ball under the palm on a lightly floured surface.

Set the 12 balls on a baking tray lined with parchment paper, cover with a kitchen towel and let rise 45 minutes to half an hour.

Mix flour, sugar, milk and water into a wet paste thin enough to pipe, adding a little more water as needed.

Put the paste in a piping bag with a round nozzle and pipe crosses on top of the risen buns.

For the glaze, combine sugar and water in a saucepan over medium heat until the sugar dissolves and the mixture thickens.

Bake at 225 C for 15 minutes until golden brown.

Cool on a baking rack.

After a few minutes, brush the glaze over the tops.