Easter for me is is all about warm, fragrant hot cross buns served straight from the oven with lashings of butter! I have added a maple syrup glaze to this recipe to make them just a little more decadent!
Combine the yeast, 1/4 cup sugar and milk in a small bowl. Stand in a warm place for 10 minutes or until frothy.
Combine 5 cups flour, cinnamon and mixed spice in a large bowl and rub in the butter. Stir in the sultanas and mixed peel. Make a well in the centre and stir in the yeast mixture and eggs until well combined. Cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size.
Preheat oven to 220 degrees C. Grease two 30cm x 20cm baking trays.
Knead dough on a floured surface for 5 minutes. Divide dough into 24 portions. Roll each portion into a ball. Place on prepared trays. Cover and stand in a warm place for 10 minutes.
Combine remaining sugar and flour in a small bowl. Stir in enough water to form a thick, smooth paste. Pipe paste in a cross pattern on each bun. Bake for 20 minutes or until buns sound hollow when tapped on top.
Place boiling water in a small jug. Using a fork, beat in gelatine until completely dissolved. Stir in warm maple syrup. Turn hot buns onto a wire rack and brush with hot glaze.