Hot Cross Buns

For the buns

Milk Bread flour Mixed spice Cinnamon Salt Caster sugar Butter Yeast (dried) Currants Sultanas Cut mixed peel
For the pastry crosses

105 mls 225 gm tsp tsp tsp 25 gm 25 gm 10 gm 37 gm 12 gm 12 gm 25 gm 12 gm 15 mls 12 mls

210 mls 450 gm 1 tsp tsp tsp 50 gm 50 gm 20 gm 75 gm 25 gm 25 gm 50 gm 25 gm 30 mls 25 gm

420 mls 900 gm 3 tsp 1 1 100 gm 100 gm 40 gm 150 gm 50 gm 50 gm 100 gm 50 gm 60 mls 50 gm

Plain flour Margarine

For the glaze

Milk Caster sugar

Method 1. 2. 3. 4.

Warm the milk, sugar and butter to blood temperature. Add the yeast, stir and set to one side to allow fermentation. Mix the spices and flour together with the salt and fruit. Once the yeast has begun to ferment add it to the flour and kneed to a smooth dough. About 10 minutes. 5. Place a damp cloth over the dough and allow it to rise. (double in size) 6. Preheat the oven to 200C 7. Knock the dough back and re-kneed until it becomes elasticised again. Approximately 7 minutes. 8. Cut the dough (into 6 for the smallest mix) and roll into balls. 9. Place onto a baking tray and allow to rise a second time. (double in size) 10. Mix the plain flour and margarine together to form bread crumbs and add just enough water to mix into a smooth paste. Place into a piping bag. 11. Pipe a cross over the top off each bun. 12. Bake in the oven for approximately 18 minutes until golden brown. 13. Heat the milk and sugar together in a pan until all the sugar has dissolved. 14. Brush the syrup over the top of the hot buns and place on a wire rack to cool.