Mevalia's Hot Cross Buns

1. Pre-heat the oven to 220°C/200°C fan/ gas mark 6.
2. Into a jug pour the MEVALIA Lattis/ ProZero along with the butter and heat in the microwave until the butter melts, leave to cool slightly.
3. In a large mixing bowl add all the remaining ingredients for the buns and mix well for 1 minute.
4. Make a well in the middle of the mix and pour in the warm MEVALIA Lattis/ ProZero and butter mixture, using a metal spoon mix well until you have sticky dough, add a little more MEVALIA Lattis/ ProZero if it is too dry. 
5. Lightly dust the work surface with a little Mevalia LP Bread Mix and knead the dough for 2-3 minutes, making sure the fruit is evenly distributed. 
6. Divide mixture into 6 and form into rolls, place on greased tray and cover with a damp clean tea towel, leave in a warm place until they double in size (approximately 1 hour).
7. To make the cross mixture, mix the MEVALIA Bread Mix and MEVALIA Lattis/ ProZero until it forms a smooth batter, then pipe a cross on each bun.
8. Place in the oven for 18-20 minutes, until the buns are brown.
9. To make the glaze, melt the syrup in a small saucepan and bring it to the boil, gently simmer for 30 seconds, before removing from the heat.
10. As soon as you remove the buns from the oven, brush their tops with the hot glaze.

Recipe tips & info: Suitable for freezing, place in an airtight container and freeze, use within 3 months. * Find the fast acting yeast sachet in the Mevalia LP Bread Mix box.