Traditional fruit hot cross buns | Rainbow Cooking

Ingredients

• 3 teaspoons (15 ml) bread machine yeast, such as Surebake
• 1 packet instant yeast, such as Anchor's
• 10 grams (10 ml) active dried yeast
• 450 grams flour (approximately 3 cups flour)
• 3 tablespoons (45 ml) demerara or white sugar
• 1 teaspoon (5 ml) salt
• 1 ½ to 3 teaspoons (7 to 15 ml) mixed spice, according to taste
• 1 teaspoon (5 ml) ground ginger
• 1 teaspoon (5 ml) ground cinnamon
• ¼ teaspoon (1 ml) ground nutmeg
• Pinch of ground cloves
• ¼ cup (50 gram) glazed mixed peel
• ½ cup (125 ml / 70 gram) currants
• 3 tablespoons (45 ml / 42 gram) raisins (equivalent to the size of a small Sun Maid Raisin box)
• 1 egg
• ¾ cup + 1 tablespoon (210) ml milk
• 50 grams butter
• 1/2 cup (125 ml) white flour
• 1/3 cup (80 ml) cold water
• 1/4 cup (60ml) caster sugar
• 2 to 3 tablespoons (30 to 45 ml) warm water