Cinnamon Flavored Hot Cross Buns
|Sifted all purpose flour||4 Cup (64 tbs)|
|Cake compressed yeast/1 tablespoon active dry yeast||1|
|Sugar||13 Teaspoon (0.25 Cup Plus 1 Teaspoon)|
|Warm milk||2⁄3 Cup (10.67 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs), softened|
|Egg||1 , beaten|
|Currants||2⁄3 Cup (10.67 tbs)|
|Chopped candied peel||1⁄3 Cup (5.33 tbs)|
Prepare the yeast batter: mix 1 cup flour, 1 teaspoon sugar, the compressed or dry yeast and the warm milk and water together in a large bowl.
Cover and set aside until frothy, about 20 minutes in a warm place, longer in a cool one.
Mix the remaining flour with the salt, spices and remaining sugar.
Add the dry ingredients, softened butter, beaten egg, currants and candied peel to the yeast batter and mix well to form a soft dough, adding extra flour if the dough is too sticky to handle.
Turn the dough onto a lightly floured surface and knead until smooth, about 10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place in an oiled plastic bag.
Leave to rise until doubled in size, about 2 hours at room temperature, less in a warm place.
Turn out onto a lightly floured surface, punch down and knead for 2 minutes.
Divide the dough into 12 equal pieces and shape into buns.
Place well apart on greased baking sheets.
Cover and let rise for about 30 minutes in a warm place until doubled in size.
Make a cross on each bun (see opposite).
Bake just above the center of a moderately hot oven (375°F) for 15-20 minutes.
Transfer to a cake rack and brush the hot buns with a sugar glaze.