Trying to think of a way to entertain the kids these school holidays? Why not visit Sydney Olympic Park, Homebush.

Between 10 - 26 April 2009, Sydney Olympic Park is holding a Program called ‘Kids in the Park'.  This is a one-stop solution for children and families alike with a range of free activities, sporting clinics, live entertainment, events and so much more! All conveniently located in the one place.

Check out online for all details and for a Full Program of events.

http://www.sydneyolympicpark.com.au/Visiting/kids_in_the_park

MAKES: 12

INGREDIENTS

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• pinch of salt
• 1 1/2 cups currents (use chocolate drops as an alternative if you want)
• 40g butter
• 300ml milk
• 2 eggs, lightly beaten

FLOUR PASTE

• 1/2 cup plain flour
• 4 to 5 tablespoons water

GLAZE

• 1/3 cup water
• 2 tablespoons caster sugar

METHOD

1. Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.

2. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.

4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.