Hot cross buns

• 2 oranges
• 1½ cups of sultanas
• 1½ cups of milk (32°C)
• 2 tablespoons of white sugar (for yeast)
• 3 teaspoons of yeast
• 1½ cups of high-grade flour
• 3 cups of high-grade flour (for dough)
• 3 tablespoons of brown sugar
• 2 tablespoons of mixed spice
• 1 teaspoon of cinnamon
• ½ teaspoon of ground cloves
• ½ tablespoon of salt
• 3 tablespoons of oil
• 1 egg (beaten)
• ½ cup of sugar (for glaze)

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Juice and zest the oranges, add sultanas, heat thoroughly, and leave covered overnight.

Mix together milk, white sugar, and yeast, slowly mix in the high-grade flour, then cover and leave in a warm place to double in size.

In another bowl, combine the high-grade flour, brown sugar, mixed spice, cinnamon, ground cloves, and salt. Add the oil, egg, and the yeast mixture from earlier, and mix into a sticky dough. Knead until smooth and stretchy. Separate the fluid from the fruit mixture, kneading the fruit into the dough until incorporated. Cover and leave in a warm place to double in size.

Divide dough into 16 portions and firmly roll each one into a smooth ball. Place on a tray in the cool oven with a bowl of boiled water and leave to rise to bun size. Bake at 180°C for 20 minutes. Dissolve sugar into the fruit fluid to make a glaze, and brush onto buns after baking.