Hot Cross Buns

Category: Cakes and Bakes

Traditionally marked with a cross made from pastry or cut into the dough, these lovely rich fruit buns are eaten on Good Friday.

Ingredients

25g/1oz fresh yeast or 10ml/2 tsp fast action easy blend yeast 150ml/6 floz milk 2 eggs 400g/14oz strong breadmaking flour 5ml/1 tsp salt 5ml/1 level tsp mixed spice 2.5ml/½ tsp cinnamon 2.5ml/½ tsp nutmeg 75g/3oz golden caster sugar 50g/2oz butter 150g/5oz currants 100g/4oz mixed peel

Method

Mix butter and milk and warm until the butter has melted. Sift the flour, salt and spices into a bowl. Add the currants and peel and stir to ensure they are well coated. Add the sugar. Stir in the liquid and beaten eggs to form a soft dough. Turn onto a well-floured surface and knead for 6-8 minutes until smooth and no longer sticky. Divide the dough into 12 and shape into buns. Place the buns well apart on greased baking tray. To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2tbsp each of plain flour and water. Cover the buns and leave to rise in a warm place until double in size - about 1 hour. Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown. Brush hot buns with a sugar/water syrup. NB Grind the spices yourself for fresher, stronger taste. PER 100g 275 Kcal, fat 6g, saturated fat 3g, salt 0.7g, carbohydrate 52.1g, sugar 24.4g, fibre 1.9g