# In a large bowl, sift together the flour, salt, spice and 50g of the sugar, stir in the yeast and fruit. In a small pan, melt the butter, then add the milk and heat until tepid - it should just feel warm to the touch.
# Make a well in the dry ingredients, stir in the milk, then the egg and mix to form a soft dough. Tip the dough out on a floured work surface and knead for 5-8 mins until smooth and elastic.
# Divide into 12 equal pieces and shape each into a ball. Place a little way apart on an oiled baking shee, use a knife to cut a cross in top of each. Cover with oiled clear film and leave to prove in a warm place for about 1 1/2 hours until doubled in size.
# Preheat the oven to 19C/Fan 170C/Gas Mark 5. To make the crosses, put the plain flour in a small bowl with 6 tbsp cold water; mix to a smooth paste. Spoon into a piping bag and neatly pipe a cross over each of the buns. Bake for 20-25mins or until golden brown.
# When the buns are nearly ready, heat the remaining sugar and milk with 3 tbsp water in a small pan, stirring until sugar dissolves. Boil for 1 min. Remove the buns from the oven and brush twice with the glaze. Leave to cool on a wire rack. Serve warm spread with butter.
Come Easter, and people start clamoring for some spicy hot cross buns. This seasonal specialty studded with raisins, citrus peels, and crosses of sweet icing has for long delighted and been devoured by families. Here's an excellent yet easy recipe on how to make hot cross buns at home. It's so good that even your favorite confectioner bun would pale before it's oven-fresh feel.