Alison Holst's Hot Cross Buns

From the doyenne of nz baking...

Measure the yeast mixture , flour , brown sugar and salt into a large bowl.

Stir to mix and then add the cold milk followed by the boiling water.

Stir thoroughly to mix.

Leave to stand for 3 minutes.

Melt the butter and assemble the rest of the ingredients.

Once the 3 minutes is up , stir in the rest of the ingredients except for the flour.

Now add as much flour as need to make a dough just firm enough to turn out on a board and knead.

[the original recipe suggests 3 cups.

I needed 4.

Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.

Oil a large bowl and turn the dough ball in this until it is all coated.

Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.

Turn out on a floured board , knead lightly and cut into 30 evenly sized pieces.

Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them.

A roasting dish works well an.

active dry yeast, flour, brown sugar, salt, milk, boiling water, butter, egg, mixed fruit, mixed spice, cinnamon, oil, water, sugar