The best hot cross buns recipe | Gourmet Traveller

Ingredients

• 100 gm currants
• 100 gm sultanas
• Juice of 1 orange
• 40 ml Pedro Ximénez
• 50 gm candied orange peel, finely chopped
• 200 ml milk
• 3 tsp dried yeast
• 470 gm strong baker's flour
• 2½ tsp ground cinnamon
• 1½ tsp ground nutmeg
• ¾ tsp ground allspice
• ½ tsp ground cloves
• 60 gm light brown sugar
• 1 egg
• 60 gm softened unsalted butter, plus extra for greasing
• Finely grated zest of ½ orange
• 1 tsp sunflower oil
• Glaze
• 150 gm (⅔ cup) caster sugar
• Scraped seeds from ½ vanilla bean