Ingredients:

• 1& ¼ cups (310ml) Milk
• 3/4 cup (165g) Caster sugar
• 2 x 7g sachets Dried yeast
• 4 1/3 cups (650g) Plain flour (plus extra for flouring your hands and surfaces)
• 1 tsp Cinnamon, ground
• 1/2 tsp    Nutmeg, ground
• 1/4 tsp Ginger, ground
• 1/4 tsp Cardamom, ground
• 1 cup (190g) Cranberries, dried
• 1 Egg, lightly beaten
• 100g Unsalted butter, melted, cooled
• ¼ tsp Salt

Method:

1. Gently stir the milk and 1/3 cup of sugar in a saucepan over low heat till it is lukewarm, then turn off heat
2. Stir in yeast, then stand on stovetop for 10 minutes or until mixture is foamy
3. Sift 4 cups of flour, spices and 1/4 tsp salt together into a bowl
4. Stir in cranberries, add the yeast mixture, egg and butter and stir until the mixture forms a dough
5. Flour a clean kitchen surface or chopping board (the surface is usually easier) and knead for 5 minutes or until smooth and elastic
6. Place in a lightly oiled bowl and cover with plastic wrap. Stand in a warm place (not an oven!) for 1 hour or until doubled in size. NB - If you have a bread maker, follow the instructions for proofing to save time at this stage
7. Divide dough into 16 pieces and shape into balls and place in a greased 23cm square cake tin
8. Cover with plastic wrap then stand in a warm place (not an oven) for 30 minutes or until it has risen level with the rim of the tin
9. Preheat oven to 200°C while you make the icing
10. Stir remaining flour, 1/3 cup sugar and 1/4 cup water together until smooth
11. Spoon into a piping bag then pipe crosses over buns
12. Bake for 10 minutes at 200°C then reduce oven to 180°C and bake for 15-20 minutes or until golden and risen
13. Turn on to a wire rack to cool
14. Stir remaining 1/3 cup sugar and 2 tbsp water in a saucepan over low-medium heat until sugar dissolves then bring to the boil. Brush hot syrup over top of buns. Serve.