Low-fat Hot Cross Buns

In a large mixing bowl, combine flour, castor sugar, salt, cinnamon, and allspice, then stir in the sultanas until evenly distributed throughout the dry mixture.

Warm the skim milk until lukewarm, then activate the yeast in the milk according to package directions and allow it to become frothy.

Make a well in the center of the dry ingredients and pour in the yeast mixture along with the beaten egg, then mix until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 8 to 10 minutes.

Place the dough in a lightly greased bowl, cover with a clean damp cloth, and allow it to rise in a warm place until doubled in size.

Punch down the risen dough and divide it into 12 equal portions, shaping each into a smooth round bun and placing them on a lined baking tray with a small gap between each.

Cover the shaped buns and allow them to prove again in a warm place until puffed, then pipe or score a cross on the top of each bun using a flour-and-water paste or a sharp knife.

Bake in a preheated oven at 200°C (400°F) until golden brown, then transfer to a wire rack to cool before serving.