Rinse raisins and sultanas, strain dry and mix well with citrus peel
Mix ingredients A which consists of flour, sugar, salt, cinnamon powder, instant yeast, milk and butter at low speed and increase to high speed for 8-10 minutes. Once a soft and pliable dough is formed, add in raisins, sultanas and citrus peel and mix for 1 minute at low speed.
Cover the dough with damp cloth and let it rest for 1 hour.
Mix ingredients B which consists of softened margarine and sugar at medium speed for 2-3 minutes. Gradually add in flour and mix until well combined. Fill the mixture into a piping bag.
Divide the dough to 60g each. Cover the dough and rest for 10 minutes.
Round the dough pieces and place onto a greased baking pan.
Cover the bun with a damp cloth and let it proof in a warm place for 1 hour.
After proofing, brush the beaten egg on the surface of the dough pieces. Using the margarine and flour mixture, pipe a cross on each of the bun.
Bake the hot cross buns at 200°C for 10-12 minutes, or until golden brown.