Preheat the oven to 250c (It is important that the buns are cooked at this temperature) and oil a large baking tray.
Place half the flour and all the peel in a bowl.
In a separate bowl add the yeast, oil, mixed spice, cinnamon and water. Leave until the yeast is active, i.e. bubbles appear on the surface.
When the yeast is active add to the flour and peel. This will be a thick batter. Beat well.
Leave batter mixture until it has doubled in size.
When it has doubled in size add salt. (Do not add salt before this stage as it will kill the yeast)
Slowly beat the mixture adding the rest of the flour until you get a soft dough. This is important- the stiffer the dough, the heavier the buns and we are hoping to have light, soft, hot cross buns. You may not need all of the flour- it depends on the absorbency.
Shape the buns (50g of dough gives a good-sized bun) and place on the baking tray.
Cut a cross (or pipe a choux pastry cross) on the top and leave to rise.
When the buns have doubled in size, cook for 14 minutes in the hot oven.