This recipe is a mix of Mary Berry's, Paul Hollywood's and BBC Good Food's hot cross bun recipes.
450g Strong White Flour
1 level teaspoon (2g) of salt
1 level teaspoon (2g) ground mixed spice
1 level teaspoon (2g) ground nutmeg
1 level teaspoon (2g) ground cinnamon
7g fast acting dried yeast
50g Caster sugar
50g melted butter
150g room temperature milk
1 large egg (70g when weighed while still in the shell)
125g Dried mixed fruit
30g granulated sugar
Add the flour, salt, mixed spice, nutmeg, cinnamon, yeast and sugar to a bowl and mix with a balloon whisk until well mixed. Melt the butter and add it to the milk. Then add the egg and beat it together. Pour into the flour mix and mix it together. Add the dried fruit and mix to a soft dough.
Turn the dough out onto a lightly floured work surface and knead for about ten minutes until it becomes smooth and elastic. There should be some spring back when you press on the dough with your finger. Put the dough in an oiled bowl and cover with clingfilm. Leave it to rise for between 1.5 to 2.5 hours or until it doubles in size at least. It will take longer than normal bread because it is an enriched dough.
Turn out the dough and knead for about 2 mins just to knock all the air out of the dough. Weigh the dough and divide it in 12. Split the dough into 12 equal weighed balls. Pinch the dough from the edge back into the middle of the ball. This will give you a smooth top, the bottom doesn't matter as it will flatten once the balls rise again. Place the balls about a fingers width apart on a floured baking sheet. Cover with oiled clingfilm. Allow the balls to rise again until they just touch, about another 30 to 45 minutes.
Pre heat your oven to 220c (200c fan assisted oven). Make the cross by mixing the 75g flour and 75g water together into a paste. Add to a pipping bag if you have one and use a small nozzle. If you don't have a pipping bag just use a sandwich bag and snip a small corner off the bag after you have filled the bag with the paste. At this stage the buns will have just come together so you can pipe the cross across all the buns while they are stuck together.
Bake in the oven for 20 minutes or until golden brown on top. Set an alarm for 15 minutes and keep a close eye on them for the last 5 minutes. While the buns are baking make the glaze. Add the sugar and water together and heat gently until all the sugar has dissolved.
As soon as the buns are out of the oven brush with the glaze and leave to cool, at least until they are cool enough to handle.