- 4 teaspoons dry yeast 
- 1/4 cup caster sugar
- 1 cup warm milk
- 4 cups plain flour
- 1 teaspoon ground cinnamon
- 60g butter, melted
- 1 egg, lightly beaten
- 1/2 cup warm water
- 3/4 dried currants
- 3/4 cup sultanas
- 1 extra egg for egg wash

Flour paste

- 1/2 cup plain flour
- 1 tablespoon caster sugar
- 1/3 cup water

Lemon glaze

- 1/4 cup lemon juice
- 1/4 sugar

Makes 16 buns.

1. Combine the yeast, sugar and water in a small bowl. Whisk until the yeast has dissolved. Cover the bowl and leave in a warm place for about 10 minutes or until the mixture is frothy. 

2. Sift the flour and cinnamon into a large bowl. Add egg, melted butter, and yeast mixture to the flour. Mix well*,  then transfer to a floured surface and knead for about 5 minutes or until the dough starts to form. You can add more flour here if your mixture is too sticky. Add the dried fruit and knead again and form it into a ball shape.

*If you have a mixer with a dough hook attachment you can also use this to form the dough and will save you lots of time!

3. Place the dough back in your bowl and lightly brush over a little oil so the dough doesn't dry out. Cover and stand in a warm place for 1 hour or until the mixture has doubled in size. 

For extra fluffy hot cross buns, knock back the mixture after the dough has risen.
To do this gently press down on the dough a couple of times and knead again for a minute. Put the dough back into the bowl and let it rise again until double in size. 

4. Turn the dough onto a floured surface, and divide into half, then quarters. Cut each quarter into four. Gently pinch and roll into balls, and place buns in a large rectangle cake pan lined with baking paper about 1cm apart.

5. Cover with a tea towel and let the buns rise again until they're doubled in size. If you'd like to speed up the process place the tray in the oven with a bowl of boiling water. The heat from the water will help the dough rise faster. 

Preheat your oven to 190 degrees celsius. Beat the extra egg with a fork and egg wash the buns. 

6. Combine flour and sugar in a small bowl. Gradually blend in water until smooth. Place in a piping bag fitted with a very small plain tube. Alternatively place in a small plastic bag and snip off the corner. Pipe crosses onto the buns. 

Bake at 190 degrees celcius for 20 minutes, or until a wooden skewer comes out clean.

7. To make the lemon glaze, heat the lemon juice and sugar in a saucepan until the sugar has dissolved. 

Transfer to a wire rack to cool down, and brush with the lemon glaze.
Serve warm or toasted with butter.