Hot cross buns

Ingredients

30g compressed yeast
1/4 C sugar
4 C plain flour
1 1/2 cups of milk
1 tsp salt
1 TBS mixed spices
1 TBS ground cinnamon
60g butter
1 egg, lightly beaten
1/2 C raisins

Flour paste for crossess

1/2 C plain flour
2 tsp sugar
1/3 C water, aprox

Glaze

1 TBS sugar
1 tsp gelatine
1 TBS hot water

Directions

Cream yeast in a small bowl with 1 tsp each of the sugar and flour, add warm milk, mix well.  Cover, stand in warm place for about 15 mins or until mix is frothy.
Sift flour, salt, sugar and spices into large bowl.  Rub in butter, add egg, raisins and yeast mix, beat well with wooden spoon.  Cover bowl with clean cloth, stand in warm place for about 40 mins or until dough is doubled in size.  Punch dough down, turn onto floured surface, knead well for about 5 mins or until the dough is smooth and elastic.
Cut dough into 16 pieces, knead each piece into a round shape.  Put buns in lightly greased 23cm square slab pan, stand in warm place for about 15 mins or until buns reach the top edge of the pan.  Place flour paste for crosses in the piping bag fitted with small plain tube and pipe across buns.
Bake for 20 mins on 350.  Glaze when hot out of the oven.