Add the currants, sultanas, yeast mix and egg to the flour/butter mixture and mix with your hands or a stand mixer until a soft dough forms. If the dough is a little dry, you may need to add a small amount of water. Mix for 2 minutes.
Cover the dough and allow to rest in a warm place (see notes below) for 1-2 hours depending on how much time you have. During this time, the dough should double in size.
After an hour, knead the dough on a lightly floured surface (or with a stand mixer) for ten minutes. It will start off feeling very firm and hard to work, but will soften and become more stretchy as you knead.
Divide the soft dough into 12 even portions and roll them into balls.
Evenly place the balls, almost touching, onto a greased or lined tray and cover. Cover and stand in a warm place for 30 minutes to an hour to rise again.
Pre-heat oven to 220 C°.
To mix the flour paste for crosses
Mix the flour, sugar and water together until a smooth paste forms. You may need to add a little more water to reach a thick paste that can be passed through a piping bag.
Pipe the crosses over the top of the uncooked buns and bake for 15-20 minutes, until cooked through. To test, tap the top of a bun. If cooked, it will sound hollow.
Remove from the oven and transfer the buns to a wire rack to rest.
For the glaze
Mix the apricot jam and water together in a small saucepan and stir until the jam dissolves. Bring to a low simmer for 3-4 minutes and then remove from the heat. Lightly brush the top of the warm buns as soon as the glaze is done (before it becomes too sticky).
To serve
Enjoy these hot cross buns warm from the oven, or lightly toasted, with butter.
Notes
Check the yeast! Before starting, check the expiry date on the yeast and ensure that it has been stored in a cold, dry place. The yeast won’t be effective if it has been stored incorrectly or passed its use-by date.
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