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Traditional buns for Good Friday - delicious served warm, split in half & spread with butter. This is my Australian recipe, so the US equivalents are shown in parentheses.

600g (4 cups) plain flour (all purpose flour)
1 teaspoon salt
30g compressed yeast (1 sachet)
375ml (1½ cups) milk
½ cup sultanas (golden raisins)
60g butter (2oz/half a stick)
55g (¼ cup) sugar
1 egg
½ teaspoon mixed spice
½ teaspoon cinnamon
Egg yolk mixed with 1 TB milk for glaze

1. Cream yeast with 1 teaspoon each of the sugar and flour, add lukewarm milk, mix well. Cover, stand in warm place 10 to 15 minutes or until mixture is frothy. Stir flour, salt, sugar and spices, rub in butter, add beaten egg, sultanas and yeast mixture, beat well.
2. Cover bowl with clean cloth, stand in warm place 40 minutes or until dough doubles in bulk. Punch dough down, turn out on to floured surface, knead well until dough is smooth and elastic.
3. Cut dough into three equal pieces, cut each piece into five, making 15 buns in all. Knead each into round shape. Put buns in lightly greased 18cm x 28cm pan (6 x 11 inches - just use what you have about that size) stand in warm place 10 to 15 minutes or until buns reach top edge of pan.
4. Sift 75g (½ cup) plain flour, mix to paste with 80ml (1/3 cup) water. Fill into small plastic bag with small hole cut across corner.
Pipe crosses on each bun. Brush with combined egg yolk and milk to glaze. Bake at 230°C (450F) for 15 to 20 minutes. Cool buns on wire rack. Serve warm, split in half & spread with butter.

If you prefer, omit piping the flour & water crosses but mark buns with a knife in a cross shape, glaze with egg and milk, before you bake. Pipe white icing crosses onto buns following knife marks, when cool.
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