Spiced pumpkin hot cross buns

Something a little different for the Easter holiday. 

Spiced pumpkin hot cross buns
Makes 8 buns
180ml milk
80g butter
3/4 cup (100g) roasted pumpkin chunks
2 tsp (5g) yeast
1 egg
1/2 cup brown sugar
2 tsp mixed spice (cinnamon, nutmeg, cloves)
3 cups Sasko cake flour
1/4 cup raisins or cranberries
1 Tbsp candied mixed peel (optional)
Milk for brushing

1/4 cup Sasko cake flour
40ml water

1 Tbsp honey
2 Tbsp water

You will lose about half of the fresh weight of pumpkin by roasting, so start with 200g fresh peeled pumpkin to end with 100g roasted pumpkin. You can steam or boil the pumpkin as well to save time, you won't lose as much weight as with roasting, but the roasting will give a more intense flavour.

Heat the milk and butter together until the butter melts.
Add roasted pumpkin and blend with a hand blender until smooth.
Leave to cool.
Add yeast and egg and blend until smooth.
Add sugar, spices, flour, raisins or cranberries and mixed peel if using and mix well.
Knead on a lightly floured surface for 5 minutes and set aside to double, about 40 minutes.
(At this stage you can leave the dough in the fridge overnight and bake in the morning).
Divide dough into 8 balls and leave to double on a greased tray, about 40 minutes.
Preheat oven to 200C.
Mix the flour and water for the cross, and roll out the dough. Glaze the buns with milk. 
Cut out 1cm strips and place on top of the buns to make crosses.
Place the tray into the oven and reduce temperature to 180 and bake for 25 minutes until golden, and buns bounce back once pressed.
Mix the honey with the water and glaze.