Best Hot Cross Buns Ever!!

These are genuinely the yummiest hot cross buns I've ever had, you can't beat them fresh out of the oven in this pull-apart style ... and they look the part too! See below for the full recipe.

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Original recipe obtained from www.foodinaminute.co.nz (but I did alter it!)

My Recipe:
3 cups flour
1 tsp salt
¼ cup soft brown sugar
1 tablespoon of breadmakers yeast
½ cup boiling water
½ cup milk
25g butter, melted
1 egg, beaten
1 teaspoon Cinnamon
2 teaspoon Mixed Spice
1 cup dried fruit
Sweet short pastry (or whatever you're using for crosses!)
Golden syrup or Maple syrup for glazing

Grease a 22cm springform cake tin. In a mixing bowl place 1 cup of flour, salt, brown sugar and yeast.

Mix the boiling water and milk together and pour over the dry ingredients (in the video I did this in slightly the wrong order, but it still worked!).

In a separate bowl mix together the melted butter, egg, cinnamon and mixed spice. Add to the yeast mixture and mix. Add dried fruit and stir to combine.

Add a further 1 1/2 cups of flour while mixing to form a soft dough. Turn out onto a board and knead the dough, incorporating the remaining 1/2 cup of flour. Knead for 10 minutes. Return the dough to the bowl, cover and leave in a warm place for 20 minutes.

Remove the dough from the bowl and place on a lightly floured board. Cut the dough into 8 even sized pieces. Shape into balls and place them in a circle in the springform pan, with 1 ball in the centre.

Cover & leave in a warm place until the buns have doubled in size.

Preheat the oven to 200°C on fan bake. Cut thin strips of pastry (or whatever you're using for crosses!). Brush the buns with milk, then place the crosses on top, cutting the pastry to fit.

Place the buns into the oven and cook for 5 minutes on 200oC, then reduce the heat to 180°C fan bake and continue cooking a further 10-15 minutes until the buns are starting to brown on top.

Let them stand in the tin 5 minutes, then brush the tops with golden or maple syrup. Pull the buns apart and serve warm with butter.