Instructions: Cream yeast with 1 tsp each of sugar and flour, add lukewarm milk, mix well. Cover, stand in warm place 15-20 minutes or until mixture is frothy. Sift flour, salt, sugar and spices, rub in butter, add beaten egg, saltanas and yeast mixture, beat well.

Turn onto a lightly floured board and knead well to form a smooth dough.

Cover bowl with clean cloth, stand in a warm place 40 minutes or until dough doubles in bulk. Punch down dough and knead well.

Divide in 15 equal pieces, roll each piece into a bun and place on a lightly greased 20cm X 30cm lamington tin. Stand in a warm place 10-15 minutes or until buns double in size.

To make crosses on top:
Sift 1/2 cup plain flour and mix to a paste with 1/3 cup water. Fill into a piping bag fitted with a 1/2cm plain nozzle and pipe crosses onto each bun.

Bake in a hot oven (370F) for 15-20 minutes.

Remove from oven, immediately brush with glaze made by dissolving 1 tablespoon sugar and 1 tsp gelatine in 1 tablespoon hot water. Cool buns on wire rack.

Makes 15.

An Easter favourite.

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