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For a delicious batch of hot cross buns follow the instructions below.
450g of plain flour
1 level teaspoon caster sugar 25g fresh yeast (or 1 level tablespoon dried yeast) 150ml lukewarm milk 50ml warm water 1 level teaspoon salt 1 level teaspoon mixed spice 50g caster sugar 50g melted butter 1 beaten egg 25g currants 25g – 50g chopped mixed peel
For pastry crosses: 50g plain flour and 25g fat (margarine or lard) For glaze: 50g sugar and 2 tablespoons of milk. Grease and flour two baking trays. - Sift 100g of the flour with the sugar (1 level teaspoon). Crumble in the yeast, stir in milk and water. Leave the mixture in a warm place until frothy (approx. 20 –30 minutes).
- Sift the remaining flour, salt and spice.
- Add 50g of sugar, currants and mixed peel.
- Stir in melted butter and beaten egg into the risen yeast mixture.
- Gradually fold in flour mixture.Knead the dough on a floured surface until smooth.
- Divide the dough into 12 pieces and shape into buns.
- Place buns onto baking tray, leaving enough space between them to expand. Put them in warm place and allow them to prove (until doubled in size)
- Preheat oven to 190°C.
- Rub 25g of fat into the 50g plain flour and add a little cold water, until the mixture forms a firm dough.
- Knead lightly, then roll out thinly on a floured board and cut into thin strips 5cm long. When the buns have proved, damp the strips of pastry and lay 2 on each bun to make a cross.
- Bake buns for 15 – 20 minutes until golden brown and firm to touch.
- Dissolve 50g of sugar in milk in a pan and boil until syrupy. When buns are cooked put onto a cooling rack, brush with glaze and allow to cool.
Tip: For quickness you could always make two cuts in the top of each bun once they have proved instead of steps 11 & 12.
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