Method

Preheat oven to 200ºC. Lightly grease a baking sheet.

Combine yeast, SPLENDA® Granular and milk. Cover and place in a warm position for 10 minutes or until mixture becomes frothy.

Sift flour and spice into bowl. Add canola margarine, sultanas, peel, yeast mixture and egg. Mix thoroughly, then turn out onto a lightly-floured board and knead until smooth. Place mixture in a lightly oiled bowl, cover and place in a warm position for 30 minutes or until doubled in size.

Punch mixture down with a fist, then knead again until smooth. Divide mixture into 16 evenly sized pieces. Knead each piece of dough and place on the baking sheet with one centimetre between each ball of dough. Re-cover and return to the warm position for another 30 minutes or until doubled in size.

Combine cross ingredients. Using piping bag with a plain nozzle, pipe a cross on the top of each bun. Bake Hot Cross Buns for 20-30 minutes or until cooked and golden.

When baked, removed buns from oven. Dissolve gelatine and SPLENDA® Granular in water to form glaze. Brush over buns and allow to cool.