Step 1

In a small bowl or jug combine the sugar, yeast and warm milk. Set aside for approximately 5 minutes or until the mixture is foamy. Whisk the egg and butter into the mixture.

Step 2

In a large bowl mix together the flour and mixed spice. Add the fruit and stir. Make a well in the centre of the flour mixture and pour the yeast mixture in. Stir to create the dough. Turn the mixture out onto a lightly floured surface and knead for 5–10 minutes or until smooth.

Step 3

Place the dough in a lightly greased bowl. Cover the bowl with a tea towel and place wrapped dough in a warm draught-free place for 1 hour or until the dough doubles in size.

Step 4

Knock back the dough then divide the dough into 12 portions and roll into balls. Place side by side in a foil tray or heatproof frypan. Cover with lightly greased plastic wrap and set aside in a warm place for 30 minutes or until the dough has risen.

Step 5

Prepare the barbecue for indirect cooking over low heat (as close to 180°C as possible). Place a convection tray and trivet on the hot plate.

Step 6

To make the flour paste, combine the water, sugar and flour. Spoon the mixture into a snap-lock bag and snip off one corner. Pipe crosses (or a pattern of your choice) onto the risen buns.

Step 7

Bake the hot cross buns over indirect medium-low heat, with the lid closed, until cooked through and the buns are golden, 20–25 minutes.

Step 8

Once the buns are cooked, turn out onto a wire rack. Using a pastry brush, brush the buns with apricot jam to give them a shiny glaze. Makes 12.