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Spiced Fruit Hot Cross Buns

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  Compressed yeast 1 Ounce (1 Cake)
  Warm milk 1⁄4 Pint
  Warm water 4 Tablespoon
  Superfine sugar 2 Ounce (Castor Sugar)
  All purpose flour 1 Pound (Strong Plain Variety)
  Salt 1 Teaspoon
  Mixed spice 2 Teaspoon
  Margarine 2 Ounce
  Currants 1 Ounce
  Sultanas 2 Ounce (Seedless White Raisins)
  Mixed peel 1 Ounce, chopped (3 Tablespoon, Candied)
  Egg 1 , beaten
  Castor sugar 1 Tablespoon
  Milk 1 Tablespoon
  Water 1 Tablespoon

Blend the yeast with the milk, water, 1 teaspoon of the sugar and 4 oz.(1 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour, salt and mixed spice into a warmed bowl.
Stir in the remaining sugar and rub in the margarine.
Stir in the dried fruit and peel.
Make a well in the centre and pour in the beaten egg and yeast batter.
With one hand or a spatula, draw all the ingredients together and beat until the mixture comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead well for 7 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a lightly floured surface and knead for 3 minutes.
Divide into 12 pieces and shape into buns.
Place on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until doubled in size.
Remove from the bag.
Mark crosses on top of the buns with the point of a sharp knife.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 15-20 minutes until golden brown.
To make the glaze, dissolve the sugar in the milk and water over moderate heat.
Brush over the buns whilst still warm.
Transfer to a wire rack to cool.

Recipe Summary

Difficulty Level: 
Holiday, Party

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