Hot Cross Buns

INGREDIENTS

• 450g strong white flour , plus extra for dusting
• 2 x 7g sachets easy-blend yeast
• 50g caster sugar
• 150ml warm milk
• 1 , beaten
• 50g unsalted butter , melted, plus extra for greasing
• oil , for greasing
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp grated nutmeg
• 100g currants
• 4 tbsp plain flour
• 2 tbsp granulated sugar

INGREDIENTS

1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
3. Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
4. Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
5. When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Hot Cross Buns

It's nearly Easter and what is more Easter-esque than Hot Cross Buns! Toast 'em and get the kettle on....

Ingredients 450g (1lb) flour (I used white bread flour but feel free to use whatever flour you like, even gluten and/or wheat free) 1tsp salt 7g of yeast 50g (2oz) caster sugar 1 1/2tsp mixed spice 150g (5oz) dried mixed fruit 325ml (11fl oz) lukewarm milk 1tsp white wine vinegar 2 medium eggs, lightly beaten 90ml (3 1/2fl oz) sunflower oil Decoration 3 tbsp flour 3 tbsp milk Glaze 4 tbsp milk 3 tbsp caster sugar

Method

1. Mix the flour, salt, yest, sugar, mixed spice and fruit in a bowl. Make a well in the middle and pour in the milk, eggs and vinegar. Mix with a wooden spoon until almost combined then work in the oil to make a soft, sticky mixture. Spoon into a bun tray and gently mould each bun with the back of a spoon.
2. Cover the tray and leave in a warm place for about an hour for the buns to rise slightly. Make sure the cover doesn't touch the mixture. Towards the end of the rising time preheat the oven to 220oC/Gas 7.
3. Make the decoration by combining the flour and milk in a bowl and put into a a piping bag. Pipe a cross loosely over each bun. Cook for 20 minutes until golden, well risen and firm.
4. Make the glaze by heating the milk and the sugar. Brush the buns when they come out of the oven and leave to cool.
5. Serve, toasted with butter.. yum yum!
   
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