HOT CROSS BUNS

Steps:

• Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.
• Mix together the flour, spices and salt.
• With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.
• Now add the raisins.
• The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.
• If not, add a little more flour.
• Cover with a towel and let it rest in a warm place until it doubles in bulk.
• Be sure it's in a large enough bowl to accommodate the new size.
• Punch dough down and cut into small 2 1/2-ounce pieces(just eyeball it).
• Roll into a ball and place on a baking sheet several inches apart.
• When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes.
• You'll need more than one baking sheet.
• Preheat oven to 400 degrees.
• While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.
• Pipe a cross on each risen bun.
• Bake for 15-20 minutes or until golden.
• While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.
• When it looks clear, brush down the sides with a pastry brush dipped in cold water.
• Allow to cool.
• It'll be sticky, but still brushable.
• When the buns are removed from the oven, cool on a wire rack and brush with glaze.
• (Please note that the yield is an estimate because it depends on what size you prefer to make your buns.).