Hot cross buns (around 12)

From wikipedia,

In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733; it is believed that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (the cross is thought to have symbolised the four quarters of the moon); "Eostre" is probably the origin of the name "Easter".Others claim that the Greeks marked cakes with a cross, much earlier. Cakes were certainly baked in honor of deities since very ancient times, although it is not known if they were marked.

According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas.

Ingredients
−50 g caster sugar, plus 1 level teaspoon
−1 level tablespoon dried yeast
−450 g plain flour
−1 level teaspoon salt
−1 rounded teaspoon mixed spice
−75 g currants
−50 g cut mixed peel
−40-55 ml warmed milk
−1 egg, beaten
−50 g butter
−2 level tablespoons granulated sugar

Preparation

First stir the teaspoon of caster sugar into 150 ml hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.

Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 50 g of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 40 ml of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).

Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl , and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again, for about 25 minutes. Meanwhile pre-heat the oven to 220°C.

Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.