Hot Cross Buns -

Hot Cross Buns

Ingredients

450 g (1 lb) strong plain flour, sifted
6 g ( ¼ oz) sachet fast-action dried yeast
1 teaspoon salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
½ easpoon grated nutmeg
75 g (3 oz) caster sugar
50 g (2 oz) butter, finely cubed
125 g (5 oz) mixed dried fruit
310 ml (11 fl oz) hand-hot milk
1 egg, beaten
50 g (2 oz) shortcrust pastry

Details

Makes: 12

Method

1 Stir together the flour, yeast, salt, spices and 50 g (2 oz) of the sugar. Rub in the butter until the mixture resembles fine bread­crumbs, then stir in the dried fruit.

2 Beat 284 ml (10 fl oz) of the milk and the egg into the flour mixture to form a soft, sticky dough. Tim out on to a lightly floured surface and knead for 10 minutes, until the dough is smooth, elastic and no longer sticky. Place in a clean bowl, cover with oiled clingfilm, and leave to prove in a warm place for 1 hour or until doubled in size.

3 Turn out on to a lightly floured surface and knead for 2-3 minutes. Divide the dough into 12 pieces and then shape into rounds. Place on 2 greased baking sheets, cover with oiled clingfilm and leave to prove in a warm place for 30 minutes or until doubled in size.

4 Roll out the pastry and cut into narrow strips about 7 cm (3 inches) long. Dampen the strips and criss­cross over the buns.

5 Place in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 16­-20 minutes, until risen and golden.

6 To glaze the buns: gently heat the remaining sugar and milk with 2 tablespoons (30 ml) water until the sugar has melted. Brush the hot buns twice with the glaze.

PREPARATION TIME: 20 MINUTES, PLUS 1 ½ HOURS PROVING TIME
COOKING TIME: 16-20 MINUTES
OVEN TEMPERATURE: 190˚C (375˚F), GAS MARK 5

Related food category:

• Small Cake