Ingredients

1 tbs dried yeast

1 cup of warm water

4 cups plain flour

⅓ cup warm water

1 cup raisins

1 egg lightly whisked

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

⅓ cup caster sugar

½ tsp salt

1 tbsp butter softened

For the crosses

½ cup plain flour

1/3 cup water

For the glaze

2 tbs caster sugar

2 tbs water

Method

Pour your dried yeast into 1 cup of warm water and whisk together.

Set aside your yeast bowl with a tea towel over the tip for 15 minutes (or until the yeast has frothed up). Do not place in the fridge.

In a large bowl, sift in your flour, spices and caster sugar

Melt your butter then add it to your mixing bowl. Mix through with your hands to combine with your dry mix

Add in your yeast mixture, egg and 1/3 cup warm water. Combine with your hands to make a dough.

Add your raisins to a seperate bowl and half fill with water, separate the raisins with your fingers so they aren’t all stuck together. Drain the water from this bowl and pour into your dough mixture.

Once your dough has formed a large ball, use cooking spray to lightly grease a large bowl. Place your dough in and set aside with a tea towel over the top for 30 minutes (not in the fridge).

Your dough will expand.

Preheat oven to 200 degrees celsius (fan-forced)

Lightly flour your bench top or board, then knead your dough for 5 minutes.

Cut your dough into 12 pieces and roll each one into a ball.

Place the dough balls next to each other on a baking tray. Set aside for a further 15 minutes (uncovered)

Make the crossed by sifting the flour into a bowl and adding enough water to make a paste.

Pipe the crosses onto the buns using a piping bag or a clip lock bag with the end snipped off.

Bake in the oven for 15 minutes. Tap the buns to see if they make a “knock” sound - then they are ready!

Now for the glaze- add your caster sugar and warm water to a bowl, stir until the sugar is dissolved.

Glaze your buns

Let your buns cool, ENJOY!